Made with lean ground beef, tomato sauce, and broken lasagna noodles, this slow-cooker lasagna soup is everything you love about lasagna in a bowl. Plus, it’s easy to make, high in protein, and a family-friendly recipe everyone can enjoy!
If you love lasagna but hate all of the prep work and time required to make it, my friend, this recipe is for you! This easy crockpot lasagna soup recipe is filled with the comforting flavors and texture of lasagna but only requires a fraction of the effort.
And the best part is, it’s a great way to use up all of those broken lasagna noodles that end up at the bottom of the box. Whether you choose to save them up and break a few extra noodles to make this recipe, it’s sure to become a heartwarming meal that is perfect for a cold fall or winter day.
Why You’ll Love It
- Easy to Make – With minimal prep time and hands-off cook time, this slow-cooker lasagna soup is very simple to prepare.
- High in Protein – With 40 grams of protein per serving, this recipe makes a filling and hearty soup that is perfect for lunch or dinner.
- Great for Meal Prep – This crockpot lasagna soup keeps well in the fridge and freezer making it a great make-ahead meal.
Ingredients + Substitutions
- Ground Beef – To add some protein. I used lean ground beef but you can use Italian sausage, Italian turkey sausage, or ground turkey if preferred.
- Onion and Garlic – To build flavor. I used a whole onion and garlic cloves, but you can use powder if preferred. See the notes section of the recipe card for details.
- Bell Pepper – To add more veggies. The recipe calls for a red bell pepper, but you can use any color you like or omit it completely.
- Tomatoes – To build the soup and add some veggies. The recipe calls for a combination of crushed tomatoes, diced tomatoes, and tomato paste, however, you can use prepared tomato sauce or marinara sauce if preferred. See the notes section of the recipe card for details.
- Beef Broth – To make the soup broth. The recipe calls for beef broth, but you can use chicken broth, vegetable broth, or water if desired.
- Herbs – A combination of dried basil, oregano, and red pepper flakes to season the soup.
- Lasagna Noodles – To add some complex carbohydrates and fiber, and ensure this soup is a lasagna soup. You can use regular or whole wheat pasta lasagna noodles.
- Spinach – To add some leafy greens and micronutrients. The recipe calls for fresh spinach but you can use frozen spinach if needed, see the notes section of the recipe card for details.
- Cheese – Although optional, I recommend adding a parmesan rind to the slow cooker to flavor the soup, and a combination of ricotta cheese, parmesan cheese, and/or mozzarella cheese to serve the soup.
- Fresh Basil – To serve, although optional.
- Salt and Pepper – To season the soup.
Dietary Adaptions
To Make it Gluten-Free: Use gluten-free pasta and gluten-free beef broth or water.
To Make it Dairy-Free: Omit the parmesan rind in the recipe and omit the ricotta, mozzarella, and parmesan cheese to serve.
Red’s Nutrition Tip
While I used traditional lasagna noodles, you can use white or whole-wheat pasta noodles in the recipe. Whole wheat pasta is often considered “healthier” than white pasta, as it’s slightly higher in fiber and nutrients, it does contain more antinutrients which can be harder for some individuals to digest. At the end of the day, the best option is the option that works best for you!
Serving Suggestions
This slow-cooker lasagna soup is a well-balanced meal with protein, carbohydrates, fiber, and healthy fats and can be enjoyed on its own or as part of a larger meal. Moreover, you can adapt the recipe to suit your personal calorie and macronutrient needs.
- To reduce the calorie content, use lean ground beef or swap the ground beef for ground turkey or ground Italian sausage.
- To make it low-fat, swap the ground beef for lean ground beef or ground turkey and omit the ricotta and parmesan cheese.
- To make it low-carb, use low-carb lasagna noodles or swap the noodles for zucchini noodles.
- To make it higher in fiber, add an additional 1-2 cups of spinach and serve the soup with a side salad or steamed vegetables.
- To increase the calorie content, increase the serving size to a larger portion size and serve the soup with a side of Italian bread or garlic bread.
Storage + Reheating
To Refridgerate: Allow the soup to cool completely, transfer it to an airtight container, and store it in the refrigerator for 3-4 days.
To Freeze: Once cooled, leftover lasagna soup can be stored in a freezer-safe container for up to 3 months.
To Reheat: Reheat the soup in a pot on the stovetop on medium heat for 5 minutes or until warm, or in the microwave for 1-2 minutes. If using frozen leftovers, allow the stew to thaw completely before reheating.
More Easy Slow-Cooker Recipes:
Print
Slow Cooker Lasagna Soup
Made in a crockpot with pantry staples, this easy lasagna soup recipe is full of flavor, high in protein, and a great recipe for healthy make-ahead meals.
-
Prep Time: 10 minutes -
Cook Time: 4 hours
-
Total Time: 4 hours 10 minutes
-
Yield: 4 servings 1x
-
Category: Dinner
-
Method: Slow Cooker
Prep Time:
Yield:
Category:
Method:Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 5 cups beef broth, or water
- 1 parmesan rind (optional)
- 8 ounces lasagna noodles, broken into bite-size pieces (8-10 sheets)
- 2 cups spinach, roughly chopped
To Serve:
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese, grated
- Fresh basil, roughly chopped
Instructions
- In a large skillet, warm the olive oil, add the ground beef, and cook for 6-9 minutes, breaking it up with a spatula, until browned and cooked through. Note: If the slow cooker has a removable stovetop-safe pot, you can place it directly on the stovetop top, cook the ground beef directly in the removable pot, and then return it to the slow cooker base.
- Transfer the cooked ground beef to the slow cooker, then add the diced onion, red bell pepper, garlic, dried oregano, dried basil, red pepper flakes, and salt, and stir to combine.
- Add the crushed tomatoes, diced tomatoes, tomato paste, and beef broth or water to the slow cooker and stir until well combined, then drop the parmesan rind in.
- Cover the slow cooker with a lid and cook on low for 7-8 hours or on high for 3-4 hours.
- Once cooked, add the broken lasagna noodles and spinach to the slow cooker, stir to submerge in the broth, and cook for a final 10-15 minutes on high until the noodles are tender and the spinach is wilted. Remove the parmesan rind, taste, and adjust seasoning as needed.
- The slow cooker lasagna soup can be served immediately with a dollop of ricotta cheese and freshly grated mozzarella or parmesan on top, and a sprinkle of fresh basil. Any leftover soup can be cooled and stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Notes
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder.
To Use Garlic Powder: Swap the garlic cloves for 2 teaspoons of garlic powder.
To Use Italian Seasoning: Swap the basil, oregano, and red pepper flakes with 2 1/2 teaspoons of Italian seasoning.
To Use Tomato Sauce or Marinara Sauce: Swap the canned and diced tomatoes for 1 jar (28 ounces) or tomato sauce or marinara sauce.
To Use Frozen Spinach: Thaw 1/4 cup of frozen spinach, press out as much water as possible, and add it to the recipe as per step #5 to warm it and remove any excess water.
Nutrition
- Serving Size: 1 serving
- Calories: 488 calories
- Sugar: 14 grams
- Fat: 9 grams
- Carbohydrates: 64 grams
- Fiber: 7 grams
- Protein: 40 grams
Haven’t made this yet! Do you think oven ready noodles would work? Keep up the great recipes!
Yes, but they may need slightly less cooking time. Just refer to the packaging and/or keep an eye on them. 🙂
Hi! Can this be made on the stove? 🙂
Absolutely!
This is a super delicious, super easy recipe to make! Instead of Lasagna noodle, I used bowtie pasta. It was still very hearty. It’s a definite keeper!
Loved this recipe. Made it for my husband and me, and we both loved it. Lots of leftovers and good for freezing.
Thank you for sharing, Janet!
I made this and like all the other recipes I have tried, it’s a keeper! And the leftovers are even better. Keep ’em comin’ Red! 😋
So happy to hear it Barbara, and will do! 🙂