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A bowl slow-cooker lasagna soup with a spoon with ricotta cheese, parmesan cheese, and fresh basil on top.

Slow Cooker Lasagna Soup

Author: Stephanie Kay

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.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
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Ingredients

To Serve:

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Cover the slow cooker with a lid and cook on low for 7-8 hours or on high for 3-4 hours.
  5. 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.
  6. 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

Find it online: https://kaynutrition.com/slow-cooker-lasagna-soup/