Slow cooker lasagna soup

This slow cooker lasagna soup is creamy, cheesy, and incredibly filling. With all the good flavours of lasagna, but without all the hard work of building one, this is a recipe you will end up making again and again.

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Ingredients

• Ground beef
• Onion
• Garlic
• Chopped tomatoes - also sometimes called crushed tomatoes
• Tomato paste - or tomato puree
• Beef stock or stock cubes
• Lasagna sheets or other pasta
• Italian seasoning or a mix of dried herbs
• Cheese (I used mozzarella, ricotta and cheddar)

What is lasagna soup?

Lasagna soup is exactly what it sounds like - it's lasagna in the form of soup. The soup consists of a tomato based ground beef liquid with lasagna sheets, topped with cheese. It's a comforting and warming dish that's very easy to make, and incredibly popular with the whole family.

How to make lasagna soup in the slow cooker

Saute onion, garlic and ground beef in a pan, then move it to a slow cooker. Add seasoning, beef stock and diced tomatoes. Cook on low setting for 6-8 hours, or on high for 4-6 hours. 45 minutes before serving, snap the lasagna sheets into smaller pieces, and add to the soup. Pour the soup into bowls, and top with cheese and ricotta.

Storage and freezing

You can store lasagna soup in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it for up to 3 months. Defrost in the microwave, or in the fridge overnight. I recommend that you double the recipe and make a big batch, as this recipe is perfect for meal prep!

Top lasagna soup tips

• You can use dry or fresh lasagna noodles. Keep in mind that fresh noodles cook faster. If you don't have lasagna noodles, you can always use other types of pasta instead.
• Do yourself a favour and set aside 10 minutes to brown the ground beef and sautee the onions before adding the other ingredients. I promise it will taste way better!
• As with all Italian dishes, I recommend using high quality Italian chopped tomatoes
• Don't have all the herbs? Use Italian seasoning instead!
• Lasagna soup is best served with some crusty garlic bread. Yum!

Stove top method

If you don't have a crockpot at hand, don't worry, you can still make this amazing soup. Just follow the steps as suggested. Use a large pot instead of the slow cooker. Cook the soup for about 1 hour, and it should be ready to serve. I would suggest adding the lasagna noodles when there is 15-20 minutes left of the cooking time. Stir occasionally to prevent burning.

The slow cooking process will enhance the flavors, and is highly recommended. Add as much cheese and ricotta as you want on top, and it's ready to serve!

You might also like these recipes

• Minced beef pasta bake
• Creamy lemon chicken pasta
• Pasta with broccoli and chicken
• Pasta with roasted tomatoes, feta and basil
• Instant Pot Vegetable Beef Soup

Recipe

Slow cooker lasagna soup

This easy and delicious soup is a new take on the classic beef lasagna, that is a lot easier to make but tastes just as delicious.

5 from 8 votes

Created by: Tonje

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Prep Time 10 mins

Cook Time 6 hrs

Course Dinner, lunch, Main Course

Cuisine Italian

Servings 4

Calories 557 kcal

Equipment

• Slow Cooker

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 500 g ground beef I use reduced fat
• ▢ 1 tin diced tomatoes 400 g
• ▢ 400 ml water
• ▢ 3 tsp tomato puree
• ▢ 1 onion, finely chopped
• ▢ 3 garlic cloves, minced
• ▢ 1 beef stock cube
• ▢ 5 lasagna sheets

Herbs

• ▢ 1 teaspoon dried basil
• ▢ 1 teaspoon dried thyme
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon dried rosemary

Cheese

• ▢ 5 tablespoon ricotta
• ▢ 25 g grated mozzarella
• ▢ 25 g grated cheddar

Instructions

 

Pre-cook meat

• Heat a small teaspoon olive oil in a pan on medium heat
• Add the onion and cook 2-3 minutes until translucent
• Add the garlic and cook for 1 minute while stirring
• Add the ground beef, and cook for 5-6 minutes until the meat has browned through. Use a spoon or spatula to split the meat in smaller pieces, and stir occasionally.
• Add the meat and onions to the slow cooker and turn the heat off the pan.

Add the rest

• To the slow cooker, add the dried herbs and stir
• Crumble the stock cube on top
• Add the tin of diced tomatoes, including all the liquids
• Add the tomato puree
• Finally, add the water and put the lid on
• Leave the slow cooker for 6-8 hours on low heat, or 4-6 hours on high heat

45 minutes before serving

• Snap the lasagna sheets into smaller pieces, and add to the soup. Stir them into the sauce.
• Add the lid back on and wait for the pasta to cook through

Assembly

• Add the soup to a bowl
• Top with cheese
• Optionally, garnish with fresh herbs

Notes

Store this soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. 

Replace the meat

I used reduced fat ground beef for my lasagna soup. You can replace this with any other ground meat, like lamb, pork or turkey if that's your preference. For a vegetarian version, add 500 g of chopped mixed vegetables.

Replace the cheese

You can remove the cheese if you prefer, or you can use any other type of cheese. I tend to use whatever I have available, but I definitely prefer mozzarella, ricotta, cheddar and parmesan.

Replace the herbs

You can replace all the herbs with 3 teaspoon Italian seasoning. I used traditional Italian herbs, but you can experiment as much as you want.

 

Nutrition

Calories: 557kcalCarbohydrates: 34gProtein: 32gFat: 32gSaturated Fat: 13gCholesterol: 110mgSodium: 437mgPotassium: 682mgFiber: 3gSugar: 5gVitamin A: 324IUVitamin C: 12mgCalcium: 195mgIron: 5mg

Keyword beef, pasta, tomato

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