Slow Cooker Easy Lasagna Soup Recipe
This slow-cooker lasagna soup combines all the rich, cheesy, Italian flavors you crave in a no-fuss, one-pot meal.
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion diced
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
- 1 can 28 ounces crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Brown ground beef or sausage in a skillet over medium heat. Drain excess fat and transfer meat to the slow cooker.
- Add diced onion, minced garlic, oregano, basil, and red pepper flakes to the slow cooker. Stir everything to combine.
- Pour in crushed tomatoes and chicken broth. Mix well to ensure even distribution of flavors.
- Set the slow cooker to low and let it cook for 5 hours.
- Add broken lasagna noodles during the final hour. Stir occasionally to prevent sticking.
- Before serving, stir in ricotta cheese. Adjust salt and pepper as needed.
- Ladle into bowls and top with shredded mozzarella, Parmesan, and fresh parsley or basil for garnish.
Notes
Nutritional Information (Per Serving)
- Calories: 480
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Vitamin A: 18%
- Calcium: 20%
- Iron: 15%
- Vitamin C: 12%
- Magnesium: 10%
Additional Notes/Tips
- Use no-boil lasagna noodles for easy prep.
- For extra creaminess, add a splash of heavy cream before serving.
- Swap ground beef for turkey or mushrooms for a lighter option.
- Stir occasionally to ensure noodles cook evenly and don’t stick.
- Serve with crusty garlic bread for the ultimate comfort meal.