Name: Slow Cooker Lasagna Soup
Ingredients: 2 tsp olive oil (optional, if using lean meat); 2 lbs ground beef, Italian sausage, or a mix; 2 small yellow onions, diced; 8 garlic cloves, minced; 8 cups chicken or vegetable broth; 4 cups marinara sauce; 2 cans (15 oz each) diced tomatoes, undrained; 2 tsp dried basil; 2 tsp dried parsley; 1 tsp dried oregano; ½ tsp dried rosemary; 1 tsp onion powder; ½ tsp red pepper flakes (optional); 16 lasagna noodles, broken into bite-sized pieces; 2 tsp balsamic vinegar; 1 cup freshly grated Parmesan cheese; Salt and black pepper, to taste; 2 cups shredded mozzarella; 1 cup ricotta cheese; Fresh parsley or basil, chopped (optional)

Description

All the flavors of classic lasagna—meaty sauce, tender noodles, gooey cheese—transformed into a cozy, spoonable soup that practically makes itself. Perfect for busy weekdays, game day, or any night you want comfort without the fuss.

Ingredients

Scale

For the Soup:

2 tsp olive oil (optional, if using lean meat)
2 lbs ground beef, Italian sausage, or a mix
2 small yellow onions, diced
8 garlic cloves, minced
8 cups chicken or vegetable broth
4 cups marinara sauce
2 cans (15 oz each) diced tomatoes, undrained
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried rosemary
1 tsp onion powder
½ tsp red pepper flakes (optional)
16 lasagna noodles, broken into bite-sized pieces
2 tsp balsamic vinegar
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste

For Serving/Topping:

2 cups shredded mozzarella
1 cup ricotta cheese
Fresh parsley or basil, chopped (optional)

Instructions

Brown the Meat:
Heat olive oil in a large skillet over medium heat. Add meat and cook until browned, breaking it up with a spoon.
Add Aromatics:
Stir in onions and cook 5–6 minutes until softened. Add garlic and cook 1 more minute until fragrant.
Slow Cooker Setup:
Transfer meat mixture to a slow cooker. Add broth, marinara, diced tomatoes, dried herbs, onion powder, and red pepper flakes. Stir to combine.
Cook:
- Low: 6–7 hours for deep, melded flavors
- High: 3–4 hours if short on time
Add Noodles:
About 30 minutes before serving, add broken lasagna noodles. Stir and submerge in liquid. Cook until tender.
Finish Flavors:
Stir in balsamic vinegar and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
Serve & Top:
Ladle soup into bowls. Top with shredded mozzarella, a dollop of ricotta, and fresh parsley or basil. Serve immediately.

Notes

Noodles mushy? Add them only 20–30 minutes before serving or cook separately and add per bowl.
Stovetop version: Simmer all ingredients (except noodles and cheeses) in a Dutch oven 30+ minutes. Add broken noodles last 15–20 minutes.
Thicker soup: Stir in 2 tbsp cornstarch mixed with ¼ cup cold water or cook uncovered to reduce liquid.
Storage: Refrigerate (without cheese) up to 4 days. Reheat gently and add fresh noodles or broth as needed.

Nutrition

Calories: 430cal Per Serving
Sugar: 6g
Fat: 22g
Fiber: 3g
Protein: 28g