Slow Cooker Lasagna Soup
A cozy, hearty soup with all the delicious lasagna flavors ground meat, tomatoes, noodles, and cheese all simmered in your slow cooker.
Equipment
- Slow Cooker
- Large skillet,
Ingredients
Meat
- 1.5 pounds lean ground beef
- 1.5 pounds Italian sausage, casing removed
Soup base
- 1 cup finely chopped yellow onion
- 6 cloves garlic, minced
- 6 cups beef broth
- 24 oz marinara sauce
- 15 oz diced tomatoes, drained
- 6 oz tomato paste
- crushed red pepper flakes, to taste
Pasta & Cheese
- 8 oz uncooked lasagna noodles, broken
- 2 cups fresh baby spinach, chopped
- 15 oz whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- freshly grated Parmesan cheese, to taste
Instructions
- In a large skillet, cook ground beef and Italian sausage over medium-high heat until browned, about 8 minutes. Transfer to slow cooker.
- Add onion and garlic to the slow cooker alongside meat.
- Pour in beef broth, marinara, diced tomatoes, tomato paste, and red pepper. Stir to combine.
- Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours).
- About 30 minutes before serving, stir in broken lasagna noodles and spinach; cover and cook until pasta is al dente.
- Stir in parmesan, then ladle into bowls, topping each with mozzarella and dollops of ricotta.
Notes
You can substitute ground turkey or omit sausage; adjust cook time if using gluten‑free noodles. Store in fridge up to 4 days; reheat and add extra broth if needed.