lasagna soup recipe slow cooker
The Best lasagna soup recipe slow cooker
I love that it’s packed with flavor and nutrients—beans add protein, veggies bring vitamins, and the cheesy layers make it satisfying without being greasy. It’s perfect for meal prep because it reheats beautifully, and it’s flexible enough to swap in whatever veggies you have on hand. Plus, it’s a great way to use up leftovers or ingredients you might otherwise toss. Whether you’re feeding a crowd or just craving something warm and comforting, this soup delivers.
Slow Cooker Lasagna Soup
A hearty, comforting lasagna soup that combines layers of rich tomato sauce, tender meat, and creamy cheese—all made effortlessly in a slow cooker. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 package (15 oz) lasagna noodles, uncooked
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup heavy cream
- 3 cups low-sodium chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 bay leaf
- 1 lb ground beef or Italian sausage
- 1 cup frozen spinach, thawed
- ½ cup grated Parmesan cheese
👨🍳Directions
-
1
In a slow cooker, combine chicken broth, crushed tomatoes, tomato sauce, garlic, oregano, basil, and bay leaf. Stir well and cook on low for 3 hours. -
2
In a large pot, brown the ground beef or sausage over medium heat. Drain excess fat if needed. Add the cooked tomato mixture and simmer for 15 minutes. -
3
While the sauce simmers, prepare the cheese mixture by combining ricotta, mozzarella, and heavy cream in a bowl. -
4
Layer half of the lasagna noodles in the slow cooker. Pour half of the meaty tomato sauce over the noodles. Spread half of the ricotta mixture evenly on top. -
5
Repeat the layering process: noodles, remaining sauce, ricotta, and any optional add-ins like spinach. -
6
Cover the slow cooker and cook on low for 1 more hour. Remove the bay leaf before serving.
🔧Equipment
- Slow cooker
- Large pot
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Lasagna Soup Works
❓ Frequently Asked Questions About Slow Cooker Lasagna Soup
1. How do I adjust the recipe for a larger crowd?
Use the same ratio of ingredients per serving but multiply the quantities by the number of servings you need. For example, if the recipe yields 6 servings, double the ingredients for 12 servings. If you’re unsure about exact measurements, add 10% extra pasta and broth to ensure everyone has enough.
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2. Can I make lasagna soup ahead of time and reheat it?
Yes, you can prepare lasagna soup in advance. Store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months. When reheating, bring it to a gentle simmer over medium heat, stirring occasionally, until it’s hot and bubbling. Avoid boiling the soup to prevent the noodles from turning mushy.
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3. What if I don’t have a slow cooker?
You can make this soup in a stovetop pot instead. Cook the broth, meat, and vegetables on the stovetop over medium heat, then transfer everything to a large pot. Simmer uncovered for about 30–40 minutes until the flavors meld and the soup thickens. Stir occasionally to prevent sticking.
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4. How do I prevent the soup from becoming too thick?
If the soup thickens too much, add a splash of broth, water, or even a small amount of milk or cream to loosen it. Stir well and simmer for a few minutes until it reaches your desired consistency. If you’re using canned beans, drain and rinse them before adding to avoid an overly thick texture.
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5. Can I substitute any of the ingredients?
You can swap ingredients for dietary preferences or availability, but keep the overall balance in mind. For example:
– Replace ground beef with 1 lb of diced chicken or Italian sausage for a lighter option.
– Use whole wheat or chickpea pasta for a gluten-free version.
– Swap the zucchini for fresh spinach or carrots if you prefer a different vegetable texture.
Always adjust cooking times slightly if substituting proteins or vegetables, as they may cook faster or slower than the original.
