This cozy Slow Cooker Ground Beef Lasagna Soup is a warm hug in a bowl! You get all the classic lasagna flavors but in a delicious, hearty soup form.
It’s super easy to make and perfect for busy days. Just throw in the ingredients and let the slow cooker do its magic while you relax. Yum!
I love serving it with some crusty bread on the side for dipping. Trust me, this soup will make everyone smile—who can resist lasagna in soup form? 😄
Key Ingredients & Substitutions
Ground Beef: Ground beef is a staple for this soup. If you’re looking for a lighter option, turkey or ground chicken works well. For a vegetarian version, try using lentils or a mix of beans.
Onion: I like using yellow onions for their mild sweetness. If you’re gluten-free, you can skip it or use green onions for a different flavor.
Pasta: Egg noodles give a nice texture. However, if you can’t find them, broken lasagna noodles or even gluten-free pasta can work just fine!
Cheese: Ricotta adds creaminess. You can substitute cottage cheese, but I find ricotta gives the best taste. For a lower-fat option, use part-skim ricotta.
Tomato Products: The blend of crushed tomatoes, tomato sauce, and paste builds flavor. If you want a twist, try using fire-roasted crushed tomatoes for added depth!
How Do I Ensure Perfectly Cooked Noodles?
Cooking noodles in a slow cooker can be tricky, but it’s all about timing. Here’s how to do it right:
- Add the noodles about 30 minutes before serving to keep them from getting mushy.
- Stir occasionally to prevent sticking and ensure even cooking.
- If you want firmer noodles, check them after 20 minutes; they should be al dente.
Trust me, watching the noodles closely will make your soup a hit!
Slow Cooker Ground Beef Lasagna Soup
Ingredients:
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) beef broth
- 1 (28 oz / 790 g) can crushed tomatoes
- 1 (15 oz / 425 g) can tomato sauce
- 1 (6 oz / 170 g) can tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 8 oz (225 g) egg noodles or broken lasagna noodles
- 1 cup (240 g) ricotta cheese
- 1/2 cup (50 g) shredded mozzarella cheese
- 1/4 cup (25 g) grated Parmesan cheese
- Fresh parsley, chopped for garnish
- Optional: sour cream or extra ricotta to dollop on top
- Olive oil for sautéing
Time Needed:
This delicious lasagna soup takes about 15 minutes of prep time, plus cooking time in the slow cooker of 6-7 hours on low or 3-4 hours on high. Just make sure to account for another 30 minutes to cook the noodles right before you’re ready to serve. Easy and satisfying!
Step-by-Step Instructions:
1. Sautéing the Aromatics:
Start by heating a pan over medium heat and adding a drizzle of olive oil. Once hot, toss in the finely chopped onion and sauté until it becomes translucent, which will take about 3-4 minutes. This step builds a flavorful base for your soup.
2. Browning the Beef:
Next, add the ground beef to the skillet with the onions. Use a spoon to break the meat apart and cook until it’s browned and cooked through, which should take around 6-7 minutes. If there’s any excess fat, make sure to drain it off!
3. Mixing in the Garlic:
Add the minced garlic to the beef and onion and sauté everything together for another minute, allowing the garlic to become fragrant. Once done, remove the mixture from heat.
4. Combining in the Slow Cooker:
Transfer the cooked beef mixture into your slow cooker. Then, add the beef broth, crushed tomatoes, tomato sauce, and tomato paste. Sprinkle in the Italian seasoning, salt, and black pepper, giving everything a good stir to combine.
5. Slow Cooking:
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours. This allows all those yummy flavors to meld together beautifully!
6. Adding the Noodles:
About 30 minutes before you’re ready to serve, stir in the egg noodles. Cover again and let them cook until tender, which should take about 20-30 minutes. Give them a stir occasionally to keep them from sticking.
7. Plating:
Once the noodles are cooked to your liking, it’s time to serve! Scoop the soup into bowls, and add a generous dollop of ricotta cheese right in the center of each bowl.
8. Garnishing:
Sprinkle shredded mozzarella and grated Parmesan cheese on top for that melty goodness. Don’t forget to garnish with freshly chopped parsley for a pop of color!
9. Optional Toppings:
If you like, you can also add a spoonful of sour cream or extra ricotta on top for an extra creamy texture.
10. Ready to Enjoy:
Serve the soup hot, and I recommend pairing it with toasted or crusty bread for a perfect dipping experience. Enjoy this comforting, hearty meal that brings all the flavor of lasagna right into a cozy bowl!
Bon appétit!
Can I Use Different Types of Meat?
How Should I Store Leftovers?
Leftover soup can be stored in an airtight container in the fridge for up to 3 days. Make sure to cool it down before refrigerating for the best results. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of broth if it needs thinning.
Can I Freeze This Soup?
Yes, you can freeze this soup! Let it cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. When ready to eat, thaw it in the fridge overnight before reheating.
What Can I Use Instead of Egg Noodles?
If you can’t find egg noodles, broken lasagna noodles work well too. For a gluten-free option, consider using gluten-free pasta or even quinoa for a different twist!
