Recipe For Slow Cooker Lasagna Soup

Easy Slow Cooker Lasagna Soup

I've never met a lasagna I didn't love. Yes, there's something about the way it's assembled — with the rich sauce, melty cheese, and juicy bits of browned meat blanketing the noodles — but what really makes it stand out is how the ingredients come together for a warm, comforting meal. And that's exactly what you can expect when you tuck into a bowl of this lasagna-inspired soup. It's everything you love about the classic casserole, packaged in a cozy new way.

The Easiest Lasagna Soup Starts with a Jar of Marinara

Yes, that's right! A jar of your favorite marinara sauce and a few cups of broth are what make up the base of this soup. It's a little untraditional, but trust me on this one.

For the best lasagna soup, a jar of marinara beats out a can of chopped tomatoes because of the flavor and texture it delivers. Since a lot of marinara sauces are infused with herbs, spices, and roasted garlic, they come packed with a whole lot more flavor than a can of tomatoes. And then there's the thicker consistency, which makes for an irresistibly velvety broth. Of course, you can always make your own marinara, but it's hard to beat the convenience of store-bought — especially when your priority is a super-easy dinner.

(Image credit: Joe Lingeman)

This easy slow cooker lasagna soup is everything you love about the classic Italian casserole, but it's so much easier to make.

shellfish-free
fish-free
alcohol-free
peanut-free
pork-free
tree-nut-free
soy-free
egg-free

Per serving, based on

servings. (% daily value)

Calories 386
Fat 19.2 g (29.6%)
Saturated 8.2 g (41.1%)
Carbs 31.0 g (10.3%)
Fiber 2.7 g (10.9%)
Sugars 6.2 g
Protein 22.0 g (43.9%)
Sodium 765.8 mg (31.9%)

Ingredients

For the soup:

1 pound
lean ground beef
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
4 cups
low-sodium chicken broth
1 (24-ounce) jar
marinara sauce
1
small onion, diced
2
cloves garlic, minced
2 teaspoons
Italian seasoning
1
Parmesan cheese rind (optional)
8 ounces
dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)

For serving:

1 cup
shredded low-moisture mozzarella cheese
1/2 cup
ricotta cheese
Torn fresh basil leaves

Instructions

Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

(Image credit: The Kitchn)

Kelli Foster

Food Editor, Plan & Prep

Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.

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