This Slow Cooker Lasagna Soup has all the rich, savory flavors of classic lasagna in a cozy, comforting bowl of soup. With tender pasta, seasoned ground beef, a flavorful tomato broth, and a creamy three-cheese topping, it’s a hearty, satisfying dinner that comes together with little hands-on effort.
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I love a good traditional lasagna, like my Classic Lasagna, but sometimes I want those comforting flavors without all the work. My Lazy Lasagna Casserole is a great shortcut, but this Slow Cooker Lasagna Soup might just be the easiest way of all to get your lasagna fix!
Here’s why this recipe is a keeper:
- Classic lasagna flavor: Seasoned ground beef, tender curly lasagna noodles, and a creamy three-cheese topping deliver all the flavors you crave.
- Made from scratch: Whole San Marzano tomatoes create a rich, flavorful broth without the need for jarred marinara or pasta sauce.
- Easy prep: Just brown the beef, add everything to the slow cooker, and let it work its magic.
- Hearty and satisfying: A complete, comforting meal that’s especially good with my Cheater Garlic Bread on the side.
Ingredient Notes
- Ground beef: I use 90% lean ground beef for plenty of flavor without excess grease.
- Tomatoes: I highly recommend using whole San Marzano tomatoes for this recipe. These Italian tomatoes have a naturally sweet, rich flavor, low acidity, and tender flesh that breaks down beautifully as the soup cooks. They create a flavorful, silky tomato broth without the need for a jar of marinara sauce. Petite diced tomatoes add a little extra texture.
- Beef broth: Low-sodium beef broth forms the base of the soup and lets you control the salt.
- Seasonings: Dried basil, oregano, thyme, crushed red pepper flakes, salt, and black pepper give the soup its Italian-inspired flavor.
- Fennel seed: Just a little lightly crushed fennel seed adds a subtle Italian sausage-like flavor without needing to add sausage. Lightly crush the seeds between your fingers or with the bottom of a glass. I use this trick to make the absolute best Easy Homemade Spaghetti Sauce.
- Diced onion and minced garlic: Add savory depth to the broth.
- Lasagna noodles: Break regular lasagna noodles into bite-size pieces before adding them toward the end of cooking.
- Cheese topping: A mixture of ricotta cheese, mozzarella cheese, and Parmesan cheese adds the creamy, cheesy finish you’d expect from lasagna.
- Fresh basil: Stirred in at the end for a pop of fresh flavor.
How to Make Slow Cooker Lasagna Soup
- Brown and season the beef. Heat the olive oil in a large skillet on the stovetop over medium heat. Add the ground beef and cook, breaking it up with a spoon, until cooked through. Drain off the excess grease, then stir in the crushed fennel seed and about half of the seasoning blend. Cook for about 30 seconds, until fragrant.
- Break up the tomatoes. Transfer the whole San Marzano tomatoes and their juices to a bowl. Use a fork to break up the tomatoes as much as possible to create your own crushed tomatoes.
- Combine the ingredients. Transfer the seasoned beef to a 6- to 7-quart slow cooker. Add the onion, garlic, prepared tomatoes, petite diced tomatoes, beef broth, bay leaves, and remaining seasoning blend. Stir to combine. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours.
- Add the lasagna noodles. Break the uncooked noodles into bite-size pieces and stir them into the soup. Cover and cook on HIGH for 30 to 40 minutes, or until the noodles are tender.
- Stir and finish. Give the soup a good stir, remove the bay leaves, and stir in the chopped fresh basil. Taste and adjust the seasoning, if needed.
- Prepare the cheese topping. In a small bowl, combine the ricotta, mozzarella, Parmesan, and freshly ground black pepper. Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture.
Valerie’s Tips
- Break up the tomatoes: Before adding the whole San Marzano tomatoes to the slow cooker, use a fork to break them up as much as possible. They’ll continue to soften as they cook, and you can use the back of a wooden spoon to break up any larger pieces that remain.
- Add the pasta at the end: Wait until the last 30 to 40 minutes of cooking to add the broken lasagna noodles. Cooking them for too long can result in mushy pasta.
- Adjust the consistency: The noodles will absorb some of the broth as they cook, creating a slightly thicker, heartier soup. If you prefer a brothier consistency, stir in a little additional beef broth.
- Try Italian sausage: You can substitute mild or hot Italian sausage for some or all of the ground beef to make this Crock-Pot Lasagna Soup. Since Italian sausage typically contains fennel, you can omit the fennel seed.
- Switch up the pasta: Other short pasta shapes, like rotini, bow ties, or mafalda, will work in place of the lasagna noodles. Cooking times may vary depending on the shape, so check the package directions as a guide.
Storage and Reheating
Refrigerate: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3 to 4 days. Refrigerate any leftover cheese topping separately.
Reheat: Warm individual portions in the microwave or reheat the soup in a saucepan over medium-low heat, stirring occasionally. The noodles will continue to absorb liquid as the soup sits, so add a splash of beef broth as needed to loosen the consistency.
Freeze: For the best results, freeze the soup before adding the lasagna noodles. Allow it to cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, and add freshly cooked pasta before serving. Prepare the cheese topping fresh.
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Ingredients
Seasoning Blend
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1½ teaspoons dried thyme
- ¼ teaspoon crushed red pepper flakes, or to taste
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
For the Rest
- 1 tablespoon extra virgin olive oil
- 1 pound 90% lean ground beef
- ½ teaspoon fennel seed, lightly crushed
- 1 (28 ounce) can whole San Marzano tomatoes,, with juices
- ¾ cup diced yellow onion
- 3 cloves garlic, minced
- 1 (14.5 ounce) can petite diced tomatoes, with juices
- 4 cups low-sodium beef broth
- 2 bay leaves
- 7 or 8 curly lasagna noodles, broken into bite-size pieces
- ¼ cup chopped fresh basil
For Serving
- 1 cup part-skim ricotta
- ½ cup freshly shredded part-skim mozzarella
- ⅓ cup freshly grated Parmesan
- Freshly ground black pepper, to taste
- Chopped fresh basil, optional
Instructions
- In a small bowl, combine the basil, oregano, thyme, crushed red pepper flakes, salt, and black pepper. Set aside.
- Heat the olive oil in a large skillet over MEDIUM heat. Add the ground beef and cook, breaking it up with a spoon, until cooked through. Drain off the excess grease and return the skillet to the heat. Stir in the crushed fennel seed and about half of the seasoning blend. Cook, stirring, for about 30 seconds, until fragrant.
- Transfer the beef to a 6- to 7-quart slow cooker.
- Transfer the whole San Marzano tomatoes and their juices to a bowl and use a fork to break up the tomatoes as much as possible. Add them to the slow cooker with the beef. Then, add the onion, garlic, petite diced tomatoes, beef broth, bay leaves, and the remaining seasoning blend. Stir well to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Stir the soup well, breaking up any remaining large pieces of tomato with the back of a spoon if needed. Stir in the broken lasagna noodles. Cover and cook on HIGH for 40 minutes, or until the noodles are tender.
- While the noodles cook, combine the ricotta, mozzarella, Parmesan, and a few grinds of black pepper in a small bowl. Set aside.
- Remove the bay leaves. Stir in the fresh basil. Taste and season with additional salt and freshly ground black pepper, if needed.
- Ladle the soup into bowls. Top each serving with a generous dollop of the cheese mixture and garnish with chopped fresh basil and additional grated Parmesan, if desired.
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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