Can I use regular pasta instead of lasagna noodles?

Absolutely! Penne, rigatoni, or even rotini work beautifully. Just adjust the cooking time since smaller pasta cooks faster.

What if I don't have a slow cooker?

You can make this on the stovetop! Simmer everything except the noodles for about 30 minutes, then add the pasta and cook until tender.

Can I make this dairy-free?

Skip the cheeses and add nutritional yeast for a cheesy flavor, or use your favorite dairy-free cheese alternatives.

Why add balsamic vinegar at the end?

That little splash brightens all the flavors and adds a subtle depth that makes people wonder what your secret ingredient is!

Slow Cooker Lasagna Soup

Name: Slow Cooker Lasagna Soup
Prep time: 10 min
Cook time: PT-488139H38M48S
Total time: PT-488139H38M48S
Yield: 6
Cuisine: Italian
Ingredients: 2 teaspoons olive oil (optional, for ground turkey); 1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option); 1 small yellow onion, diced; 5 cloves garlic, minced; 4 cups chicken broth or vegetable broth; 2 cups marinara sauce; 15 oz can diced tomatoes; 1 teaspoon dried basil; 1 teaspoon dried parsley; ½ teaspoon onion powder; ½ teaspoon oregano; ¼ teaspoon dried rosemary; ¼ teaspoon red pepper flakes (optional); 8 lasagna noodles broken into bite-sized pieces; 1 teaspoon balsamic vinegar; ½ cup freshly grated parmesan; salt and pepper to taste; 1 cup grated mozzarella; ½ cup ricotta; Optional garnish: chopped fresh parsley

Description

A cozy and hearty Slow Cooker Lasagna Soup made with tender noodles, savory ground beef, rich tomato broth, and topped with a cheesy blend for the perfect comforting meal.

Ingredients

Scale

2 teaspoons olive oil (optional, for ground turkey)
1 pound lean ground beef or ground Italian sausage (use ground turkey for a lightened-up option)
1 small yellow onion, diced
5 cloves garlic, minced
4 cups chicken broth or vegetable broth
2 cups marinara sauce
15 oz can diced tomatoes
1 teaspoon dried basil
1 teaspoon dried parsley
½ teaspoon onion powder
½ teaspoon oregano
¼ teaspoon dried rosemary
¼ teaspoon red pepper flakes (optional)
8 lasagna noodles broken into bite-sized pieces
1 teaspoon balsamic vinegar
½ cup freshly grated parmesan
salt and pepper to taste
1 cup grated mozzarella
½ cup ricotta
Optional garnish: chopped fresh parsley

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Instructions

In large skillet over medium heat, fully cook the ground beef. Drain the excess grease.
Add the cooked beef to the slow cooker insert, then add the diced onion, minced garlic, broth, marinara, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary and red pepper flakes. Mix until well combined.
Place the lid on the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
When you have 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for 30-45 minutes, until the noodles are done to your liking. Thirty minutes on high was perfect for us.
At the end of cooking time, stir in the balsamic vinegar and grated parmesan and season with salt and pepper to taste.
Serve immediately topped with mozzarella, ricotta cheese and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.

Notes

For extra flavor, use Italian sausage instead of beef and garnish with fresh herbs.

Nutrition

Serving Size: 1 serving
Calories: 424 kcal
Sugar: 7 g
Sodium: 1405 mg
Fat: 14 g
Carbohydrates: 41 g
Fiber: 4 g
Protein: 33 g