Lasagna soup is a comforting, hearty dish that combines all the familiar flavors of traditional lasagna in a soul-warming soup form. This slow cooker version is a fantastic option for busy weekdays or chilly Midwestern nights when you crave something wholesome, but don’t have the time to fuss over the stove. The origins of lasagna can be traced back to ancient Greece, but it is the Italians who perfected it into the layered pasta delight we love today. Making it into a soup brings a modern twist to an age-old classic, perfect for family dinners or meal prepping.
This lasagna soup pairs wonderfully with a simple side salad dressed in a light vinaigrette to balance the richness of the soup. You could also serve it alongside some garlic bread or a crusty baguette for dipping, making sure you don’t miss out on any of that delicious broth. For a heartier meal, consider adding a side of roasted vegetables like zucchini, bell peppers, or eggplant, which complement the Italian flavors beautifully.
Slow Cooker Lasagna Soup
Servings: 6-8 servings
Ingredients
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 cups chicken broth
2 cups marinara sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon black pepper
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)
Directions
In a skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon as it cooks. Drain excess fat.
Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
Transfer the beef mixture to your slow cooker. Add the diced zucchini, red and yellow bell peppers, chicken broth, marinara sauce, diced tomatoes, dried basil, dried oregano, dried thyme, salt, and black pepper.
Stir to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir well and cover. Cook until the noodles are tender.
In a small bowl, mix together the ricotta cheese, shredded mozzarella, and grated Parmesan.
Serve the soup hot in bowls, adding a generous dollop of the cheese mixture to each bowl, allowing it to melt into the soup.
Garnish with fresh basil or parsley, if desired.
Variations & Tips
For a lighter version, you can use ground turkey instead of ground beef. If you’re vegetarian, consider using a plant-based ground meat or adding more vegetables like mushrooms and spinach. Feel free to experiment with different cheeses such as provolone or fontina for a unique twist. For a spicier kick, add a pinch of red pepper flakes or use spicy Italian sausage in place of ground beef. Remember to always taste and adjust the seasoning before serving.
