This Slow Cooker Beef Lasagna Soup is the ultimate comfort food, blending the rich flavors of lasagna with the ease of a hearty soup. Tender ground beef, savory tomato broth, and gooey melted cheese come together in a bowl that’s as satisfying as it is simple. With just 10 minutes of prep, your slow cooker does the rest, filling your kitchen with irresistible aromas for hours.
Every spoonful delivers a perfect mix of textures—silky noodles, creamy ricotta, and a hint of fresh herbs for brightness. Packed with 32g of protein and loaded with veggies, it’s a wholesome meal that feels indulgent. Whether it’s a busy weeknight or a cozy weekend, this soup is your new go-to for warmth and flavor.
Ingredients for Slow Cooker Beef Lasagna Soup
- 1 pound lean ground beef (substitute with ground turkey for a lighter option)
- 1 onion, diced (yellow or white onion works best)
- 3 garlic cloves, minced (or 1 teaspoon garlic powder as a substitute)
- 1 teaspoon Italian seasoning (or a mix of dried basil, thyme, and rosemary)
- ½ teaspoon oregano (dried or fresh, adjust to taste)
- ½ teaspoon salt (more or less to taste)
- 1 teaspoon black pepper (more or less to taste)
- 3 cups chicken broth (vegetable broth can be used as an alternative)
- 4 lasagna noodles, broken into 1″ pieces (gluten-free noodles work too)
- 24 ounces jarred marinara sauce (homemade or store-bought)
- ⅓ cup half and half (substitute with heavy cream or whole milk for richness)
- Chopped fresh basil (optional topping, or use dried basil for convenience)
- Shredded Parmesan cheese (optional topping, or use Pecorino Romano for a sharper flavor)
Step-by-Step Instructions
- Cook the beef and onion: Over medium-high heat, cook the ground beef and diced onion in a large skillet until the beef is no longer pink and the onion is translucent (about 5-7 minutes). Drain off excess grease.
- Prepare the slow cooker: Spray the slow cooker with non-stick cooking spray. Transfer the cooked beef and onion to the slow cooker.
- Add seasonings: Stir in the minced garlic, Italian seasoning, salt, and black pepper until well combined with the beef mixture.
- Pour in the broth: Add the chicken broth to the slow cooker and stir gently.
- Add noodles and marinara: Place the broken lasagna noodle pieces into the slow cooker, then pour in the marinara sauce. Stir gently to combine everything.
- Cook: Cover the slow cooker with the lid and cook on low for 2-3 hours, or until the pasta is tender and fully cooked.
- Finish with half and half: Remove the lid and pour in the half and half. Stir to combine and create a creamy texture.
- Serve: Scoop the soup into bowls and top with chopped fresh basil and shredded Parmesan cheese, if desired. Enjoy warm!
Sauce and Topping Ideas to Elevate Your Soup
For a richer flavor, try swapping out the marinara sauce for a spicy arrabbiata or a creamy tomato basil sauce. Toppings can make all the difference—consider adding a dollop of ricotta cheese, a sprinkle of red pepper flakes, or even some crispy garlic bread crumbs for extra texture. Don’t forget the fresh basil and Parmesan for that classic lasagna finish!
Serving Suggestions for a Cozy Meal
Pair this hearty soup with a side of garlic bread or a simple green salad for a well-rounded meal. If you’re serving a crowd, offer a breadstick basket or a charcuterie board on the side. Pro tip: Use soup crocks or bread bowls for a fun, rustic presentation that’s sure to impress!
Storage and Reheating Tips
This soup keeps well in the fridge for up to 3 days in an airtight container. When reheating, add a splash of broth or water to loosen the consistency, as the noodles may absorb liquid over time. Freeze without the half and half for up to 2 months, then stir it in after thawing and reheating for the best texture.
Time-Saving Tips for Busy Cooks
Prep ingredients the night before by dicing the onion, mincing the garlic, and browning the beef. Store them in the fridge until you’re ready to toss everything into the slow cooker. For an even quicker version, use pre-cooked ground beef or a frozen diced onion and garlic mix. Set it and forget it for a stress-free dinner!
Equipment Guidance for Perfect Results
A 6-quart slow cooker is ideal for this recipe, ensuring even cooking and enough space for all the ingredients. If you prefer stovetop cooking, use a large Dutch oven and simmer for 20-25 minutes until the noodles are tender. Don’t forget a good pair of kitchen shears for easily cutting the lasagna noodles into perfect bite-sized pieces!
Slow Cooker Beef Lasagna Soup Recipe
Equipment
- slow cooker
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon oregano
- ½ teaspoon salt, more or less to taste
- 1 teaspoon black pepper, more or less to taste
- 3 cups chicken broth
- 4 lasagna noodles, broken into 1″ pieces
- 24 ounces jarred marinara sauce
- ⅓ cup half and half
- chopped fresh basil, optional topping
- shredded Parmesan cheese, optional topping
Instructions
- Over medium high heat, cook ground beef and onion in a large skillet until the beef is no longer pink and the onion is translucent.
- Drain off excess grease.
- Spray slow cooker with non-stick cooking spray and add cooked beef and onion inside.
- Add in the garlic, Italian seasoning, salt, and pepper and stir to mix in the seasonings with the cooked meat.
- Pour in the broth.
- Place the broken noodle pieces in the pot, then pour in the marinara sauce and gently stir everything together.
- Place the lid on top and cook for 2-3 hours or until the pasta is cooked.
- Remove the lid and pour in the half and half, then stir to combine all together.
- Scoop soup into bowls and top with fresh basil and Parmesan cheese (if desired).