Go Back
A steaming bowl of slow cooker lasagna soup topped with melted mozzarella, ricotta, and fresh basil, served with a spoon on a rustic table.
Benjamin

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 8 servings
Course: slow cooker
Cuisine: American
Calories: 357
Ingredients Equipment Method Notes

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

Equipment

  • Slow Cooker
  • Large skillet,

Method
 

  1. In a large skillet, cook ground beef and Italian sausage over medium-high heat until browned, about 8 minutes. Transfer to slow cooker.
  2. Add onion and garlic to the slow cooker alongside meat.
  3. Pour in beef broth, marinara, diced tomatoes, tomato paste, and red pepper. Stir to combine.
  4. Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours).
  5. About 30 minutes before serving, stir in broken lasagna noodles and spinach; cover and cook until pasta is al dente.
  6. 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.
QR Code linking back to recipe