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Cozy Slow Cooker Lasagna Soup: Easy & Best Recipe

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This cozy slow cooker lasagna soup is a hug in a bowl, featuring tender lasagna noodles, savory ground beef, and a creamy ricotta-mozzarella topping. It’s the perfect comfort food for busy days, with minimal prep and maximum flavor.

Ingredients

Scale
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) crushed tomatoes (San Marzano preferred)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 4 cups low-sodium beef broth
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • Salt and black pepper to taste
  • 8 ounces lasagna noodles, broken into 1-inch pieces
  • 1 cup ricotta cheese (full-fat)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned—about 6 to 8 minutes. Drain off any excess fat if needed.
  2. Sauté the aromatics: Add the diced onion to the skillet with the beef and cook for 3 to 4 minutes until softened. Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.
  3. Transfer to the slow cooker: Dump the beef mixture into your slow cooker. Add the crushed tomatoes, diced tomatoes (with their juices), beef broth, oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Stir everything together until well combined.
  4. Cook low and slow: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  5. Add the noodles: About 30 minutes before you’re ready to serve, stir in the broken lasagna noodles. Make sure they’re fully submerged in the liquid. Cover and cook on high for 20 to 30 minutes, or until the noodles are tender but still have a little bite. Check them at the 20-minute mark.
  6. Make the cheese topping: While the noodles cook, combine the ricotta, shredded mozzarella, grated Parmesan, chopped parsley, salt, and pepper in a small bowl. Stir until smooth and creamy. Set aside.
  7. Finish and serve: Once the noodles are tender, remove the bay leaf. Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Sprinkle with extra parsley if desired. Serve immediately.

Notes

Don’t add the noodles too early, or they’ll turn into a starchy mess. If reheating leftovers, add a splash of broth because the noodles will keep absorbing liquid. The cheese topping is best added fresh to each bowl rather than stirring it all into the pot. For a vegetarian version, swap ground beef for plant-based crumble and use vegetable broth. For a creamier broth, stir in 1/2 cup heavy cream during the last 10 minutes of cooking.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, easy lasagna soup, cozy soup, comfort food, slow cooker recipe, ground beef soup

Find it online: https://flurpchef.com/cozy-slow-cooker-lasagna-soup-easy-and-best-recipe/