This cozy Slow-Cooker Lasagna Soup is made with savory ground beef, diced tomatoes, chicken broth, and broken lasagna noodles. This recipe creates a rich and hearty soup with all the classic flavors of lasagna in every spoonful. Perfect for a chilly autumn evening, it makes 4 servings topped with a delicious layer of broiled cheese.

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Slow-Cooker Lasagna Soup Ingredients

• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 2 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups chicken broth
• One 28-ounce can diced tomatoes
• One 8-ounce can tomato sauce
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 large yellow onion, diced
• 1 bay leaf
• 8 ounces lasagna noodles (about 10 noodles), broken into pieces
• Handful chopped fresh basil
• Shredded mozzarella, for topping
• Sliced provolone, for topping
• Grated Parmesan, for topping

How To Make Slow-Cooker Lasagna Soup

1. Brown the beef: In a large skillet over medium-high heat, cook the ground beef, breaking it apart with a wooden spoon, until it is no longer pink, about 5 to 8 minutes. Season the meat with the garlic powder, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Transfer the cooked beef to a paper towel-lined plate to drain off the excess grease.
2. Slow cook the soup base: In a slow cooker, combine the drained beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, minced garlic, diced onion, and bay leaf. Pour in 1 cup of water and stir in the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cover and cook on high for 5 1/2 hours or on low for 7 1/2 hours.
3. Cook the noodles: Remove the bay leaf from the slow cooker. Stir in the broken lasagna noodles, cover, and continue to cook for another 30 minutes, or until the noodles are tender. Stir in the fresh basil just before serving.
4. Broil the cheese topping: Preheat your oven’s broiler. Ladle the hot soup into four ovenproof bowls. Top each bowl with a few tablespoons of shredded mozzarella, one slice of provolone, and a sprinkle of grated Parmesan.
5. Melt and serve: Place the bowls on a baking sheet and carefully transfer them under the broiler. Heat for 5 to 8 minutes, watching closely, until the cheese is melted, bubbly, and lightly browned. Serve immediately.

Recipe Tips

• Drain the Grease: Taking a moment to drain the fat from the browned beef is a key step. It ensures your soup has a rich, clean tomato flavor and prevents it from being greasy.
• Use Ovenproof Bowls: The bubbly, broiled cheese topping is what makes this soup special. You must use bowls that are specifically marked as “oven-safe” or “broiler-safe” to prevent them from cracking under the high heat.
• Watch the Broiler Carefully: An oven broiler works very fast. Stay by the oven and keep a close eye on the cheese as it melts. It can go from perfectly golden to burnt in just a few seconds.
• Break Noodles into Bite-Sized Pieces: For easier eating, break the dry lasagna noodles into small, 1 to 2-inch pieces before adding them to the slow cooker. This makes it a true soup that’s easy to enjoy with a spoon.

What To Serve Lasagna Soup

This hearty soup is a complete meal in a bowl, but it’s even better with something to dip into the rich broth. Serve it with a side of warm, crusty garlic bread or breadsticks. A simple Caesar salad or a fresh green salad with a light vinaigrette also makes a wonderful, crisp companion that balances the richness of the cheesy soup.

How To Store Lasagna Soup Leftovers

• Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep in mind that the lasagna noodles will continue to absorb the broth and will become much softer upon reheating. Store cheese toppings separately.
• Freeze: For the best texture, it is recommended to freeze the soup base before adding the noodles. Allow the soup to cool completely, then freeze it in an airtight container for up to 3 months. When ready to eat, thaw the soup, reheat it on the stovetop, and cook a fresh batch of noodles directly in the simmering soup.

Slow-Cooker Lasagna Soup Nutrition Facts

• Calories: 720 kcal
• Total Fat: 35g
• Saturated Fat: 17g
• Cholesterol: 120mg
• Sodium: 2100mg
• Total Carbohydrate: 55g
• Dietary Fiber: 8g
• Sugars: 15g
• Protein: 45g

Frequently Asked Questions

• Can I use a different type of pasta? Yes. If you don’t have lasagna noodles, any short, sturdy pasta like shells, rotini, or mafalda will work well. You may need to adjust the final 30-minute cooking time slightly depending on the pasta you choose.
• Do I have to broil the cheese? The broiled topping gives the soup that authentic lasagna feel, but it’s optional. If you don’t have ovenproof bowls, you can simply sprinkle the cheeses over the hot soup in your regular bowl and let the residual heat melt them.
• Can I add ricotta cheese to the soup? Absolutely! To make it even more like traditional lasagna, place a large spoonful of ricotta cheese at the bottom of each bowl before ladling in the hot soup. You could also mix it with Parmesan and dollop it on top with the other cheeses before broiling.
• Can I make this with Italian sausage? Yes, substituting the ground beef with 1 pound of mild or hot Italian sausage (casings removed) is a delicious variation that will add a different layer of flavor and spice to the soup.

Try More Recipes:

• Slow Cooker Lasagna Recipe
• Slow-Cooker Beef Stew With Yuca Recipe
• Instant Pot Beef Stew Recipe