Slow Cooker Lasagna Soup
It’s time for all the cozy meals and this Slow Cooker Lasagna Soup will be on repeat this fall and winter. It doesn’t get any better than a meal that comes together in the slow cooker as it basically does all the cooking for you.
If you love lasagna but don’t always want to spend the time layering and assembling it, this Slow Cooker Lasagna Soup is for you. It has all of the cozy flavors you love from classic lasagna — hearty ground beef, tomatoes, Italian seasoning, tender pasta and plenty of cheese — but comes together with a lot less effort. Everything simmers together in the slow cooker for an easy, comforting dinner that’s perfect for a busy weeknight or a cozy weekend at home.
I love serving this with a little extra Parmesan and a dollop of ricotta on top, plus some crusty bread for dipping. It’s one of those meals that feels extra comforting without requiring a ton of work, and the leftovers are just as good the next day. If you’re looking for an easy fall or winter dinner that the whole family will love, this one is definitely worth adding to your rotation.
What you need for Slow Cooker lasagna soup:
- Olive Oil
- Yellow or White Onion
- Green Bell Pepper
- Red Bell Pepper
- Ground Beef or Ground Turkey
- Minced Garlic
- Italian Seasoning
- Salt
- Black Pepper
- Tomato Paste
- Beef Bouillon Paste (optional)
- Water
- Marinara Pasta Sauce
- Lasagna Noodles
- Heavy Cream
- Fresh Baby Spinach
- Ricotta
- Fresh Basil
- Red Pepper Flakes
- Grated Parmesan
How to make this soup:
- Place a large pot or skillet over medium-high heat and add the olive oil. Once heated, add the onion and bell peppers and cook for 2 – 3 minutes to soften slightly. Add the ground beef and cook, breaking it up often, until it’s fully cooked and no longer pink. Add the garlic and cook for another 2 minutes. Drain and discard any grease and add the veggies and meat to the slow cooker.
- To the slow cooker, add the italian seasoning, salt, black pepper, tomato paste, bouillon paste, water, marinara pasta sauce and stir to mix. Cover the slow cooker with the lid and cook on high for 2 hours or on low for 4 hours.
- After cooking everything together in the slow cooker, add the noodles and heavy cream and mix well. Cook for 25 – 30 minutes or until the noodles are just cooked but still hold their shape and have a little firmness/bite to them.
- Add the spinach to the slow cooker and mix. Serve the soup immediately in bowls with your toppings of choice (a scoop of ricotta, fresh basil, a sprinkle of grated parmesan or red pepper flakes, etc.) and enjoy!
How to store your leftover soup:
It’s best to store your soup in sealed containers in the fridge. I like using these for taking on the go for lunch prep or these are great for larger storage.
if you want to switch it up, try doing this instead:
- Use ground turkey instead of beef
- Top it with a dollop of ricotta and fresh parmesan!
- Use your favorite lasagna noodles
if you like this recipe, you may also enjoy these on one balanced life:
- Slow Cooker Chicken Tikka Masala
- Slow Cooker Cajun Chicken Pasta
- One Pot Southwestern Pasta
- Crockpot Chicken Enchiladas
FAqs:
I’ve had this one for a couple years and love it!
Yes! This is great for meal prep and can be easily reheated.
This will last in the fridge for 4-5 days when properly stored.
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Slow Cooker Lasagna Soup
Ingredients
- 2 Tablespoons Olive Oil
- 1 Medium Yellow or White Onion, small diced
- 1 Green Bell Pepper, small diced
- 1 Red Bell Pepper, small diced
- 2 lb. Ground Beef or Ground Turkey
- 2 Tablespoons Minced Garlic (approximately 6 garlic cloves)
- 2 Tablespoons Italian Seasoning
- 1 ½ Teaspoons Salt
- 1 Teaspoon Black Pepper or Red Pepper Flakes
- ¼ Cup Tomato Paste
- 1 ½ Tablespoon Beef Bouillon Paste (optional)
- 6 Cups Water
- 24 oz. Marinara Pasta Sauce
- 8 oz. Lasagna Noodles, broken into smaller pieces
- ½ Cup Heavy Cream
- 2 Cups Fresh Baby Spinach, chopped (optional)
- For serving:
- Ricotta
- Fresh Basil
- Red Pepper Flakes
- Grated Parmesan
Instructions
- Place a large pot or skillet over medium-high heat and add the olive oil. Once heated, add the onion and bell peppers and cook for 2 - 3 minutes to soften slightly. Add the ground beef and cook, breaking it up often, until it’s fully cooked and no longer pink. Add the garlic and cook for another 2 minutes. Drain and discard any grease and add the veggies and meat to the slow cooker.
- To the slow cooker, add the italian seasoning, salt, black pepper, tomato paste, bouillon paste, water, marinara pasta sauce and stir to mix. Cover the slow cooker with the lid and cook on high for 2 hours or on low for 4 hours.
- After cooking everything together in the slow cooker, add the noodles and heavy cream and mix well. Cook for 25 - 30 minutes or until the noodles are just cooked but still hold their shape and have a little firmness/bite to them. Note: The cook time for the noodles will depend on the type of noodles you use. Protein noodles such as chickpea pasta or a protein/regular pasta hybrid often need less time to cook.
- Add the spinach to the slow cooker and mix. Serve the soup immediately in bowls with your toppings of choice (a scoop of ricotta, fresh basil, a sprinkle of grated parmesan or red pepper flakes, etc.) and enjoy!
Notes
Note: The noodles will continue to cook if left in the slow cooker. I recommend dividing the soup into meal prep containers and letting them cool to room temperature before refrigerating them to prevent the noodles from cooking too much.
