Go Back
Bowl of easy slow cooker lasagna soup topped with melted mozzarella, ricotta, and fresh parsley on a light wood table

Easy Slow Cooker Lasagna Soup

This easy slow cooker lasagna soup recipe delivers all the comforting flavors of classic lasagna in a hearty, hassle-free soup format. Perfect for busy nights, this comforting lasagna soup recipe uses the magic of a slow cooker to create a one-pot wonder packed with ground beef, tender noodles, and rich Italian seasoning. Enjoy a cozy, lasagna-inspired meal with minimal effort and maximum flavor!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef or substitute ground turkey if preferred
  • 1 green bell pepper chopped
  • 1 medium onion chopped
  • 1 (14.5-ounce) can petite diced tomatoes
  • 1 (28-ounce) can crushed tomatoes
  • 1 (32-ounce) carton beef broth
  • 1 (4-ounce) can sliced mushrooms
  • 2 teaspoons Italian seasoning
  • 5 lasagna noodles broken into pieces
  • 1/2 cup shredded mozzarella cheese
  • 4 dollops ricotta cheese optional
  • 1/4 teaspoon salt
  • freshly ground black pepper to taste

Equipment

  • Skillet
  • 6-quart slow cooker

Method
 

  1. Prep Your Meat: Brown 1 pound of ground beef in a skillet over medium heat for about 5 minutes. Stir occasionally, breaking it into smaller pieces. Drain any excess fat.
  2. Build Your Base: Add the cooked ground beef to the slow cooker. Stir in the chopped bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Cover and cook on low for 4 hours.
  3. Add Noodles: Break 5 lasagna noodles into 2-inch pieces and add them to the slow cooker. Stir gently. Let the soup cook on low for an additional 45 minutes until the noodles are tender.
  4. Season and Serve: Add salt and black pepper to taste. Ladle the soup into bowls, sprinkle with shredded mozzarella, and top each bowl with a dollop of ricotta cheese (if using). Serve warm and enjoy!

Notes

Jake's Tips: Swap the ground beef with half beef and half Italian sausage for an extra flavor kick, or use turkey for a lighter option. Add a splash of balsamic vinegar or a teaspoon of tomato paste to the base for more depth. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat with a splash of broth if thickened. For freezing, avoid adding noodles and cook fresh ones when reheating.