Tossing this lasagna soup into the crockpot is so much easier than assembling the different layers for a classic lasagna, but it still has all those delicious Italian flavors that makes lasagna so popular. You can prep this lasagna soup ahead of time, then allow the soup to slow cook and develop its rich, Italian flavors in a chicken and tomato based broth. The perfect soup for a busy day, especially busy back to school days! If you love lasagna, be sure to try out my cream cheese lasagna or white chicken skillet lasagna to add to your dinner rotation as well.
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Easy Slow Cooker Lasagna Soup
- 7 quart crockpot (linked below)
- Cutting board (linked below)
- Chef's knife (linked below)
- 1 pound browned ground beef or sausage
- 1 cup diced onions
- 3 garlic cloves, minced
- 1 1/2 cups diced tomato can also used chunked, frozen tomatoes or stewed tomatoes (drained).
- 1 3/4 cups tomato sauce *see note
- 6-7 cups chicken broth
- 2 teaspoons Italian seasoning
- salt and pepper to taste I use 1 tsp salt and 1/4 tsp ground black pepper. Feel free to add to taste.
- 7 regular lasagna noodles, broken into bite sized pieces.
- handful of fresh spinach optional
- shredded mozzarella cheese, ricotta cheese, parmesan cheese (grated or shredded) or cottage cheese. Fresh parsley can be added on top as garnish.
- Place the browned beef, diced veggies (no need to saute the onions and garlic ahead of time, unless you prefer them less strong), seasonings, tomato sauce and chicken broth into a 6-7 quart slow cooker. Cover and cook on low for 4-6 hours.
- During the last hour of slow cooking, add lasagna pieces and fresh spinach to the slow cooker. Cover and continue cooking on low until the lasagna noodles are soft (30-60 minutes). Stir the soup occasionally to help the lasagna noodles to cook more evenly.
- Allow the soup to cool slightly, then serve with your choice of toppings or leave plain. Enjoy! Storage notes below.
Equipment needed for this Easy Slow Cooker Lasagna Soup:
- 7 quart slow cooker I prefer to use my 7 quart slow cooker for the amount of soup this recipe produces. If you only have a 6 quart crockpot, it will work as well.
- Cutting board A cutting board is nice to have for dicing and mincing the fresh vegetables before adding them to the slow cooker.
- Chef’s knife A large chef’s knife is nice to have for dicing the onions and tomatoes, and also for mincing the garlic cloves.
- Measuring cups and spoons Measuring cups and spoons are needed to get an accurate measurement of the ingredients for this lasagna soup.
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Ingredients needed for this slow cooker lasagna soup: tomato sauce, spinach, broken lasagna noodles, garlic, black pepper, salt, Italian seasoning, ground beef, onions, chicken broth and diced tomatoes.
Note on tomatoes:
My preference is to use fresh tomatoes when I have them on hand, but frozen tomatoes from the summer’s harvest work well too. if using frozen or stewed tomatoes, be sure to drain them before adding to the slow cooker.
Step 1: Place the browned beef, diced veggies (no need to saute the onions and garlic ahead of time, unless you prefer them less strong), seasonings, tomato sauce and chicken broth into a 6-7 quart slow cooker. Cover and cook on low for 4-6 hours.
Can other seasonings be added to this lasagna soup?
Definitely! I prefer to keep this soup more simple to allow the flavors that are already in it to shine. Soup is very versatile, so feel free to add your favorite seasonings and/or herbs to this lasagna soup, to taste.
Step 2: During the last hour of slow cooking, add lasagna pieces and fresh spinach to the slow cooker. Cover and allow to cook until the lasagna is softened (30-60 minutes). Stir the soup occasionally to help the lasagna noodles to cook more evenly.
Step 3: Allow the soup to cool slightly, then serve with your favorite toppings. We like to add shredded mozzarella for a cheesy addition to the soup, and/or a scoop of ricotta to give the soup a more creamy texture.
Storage options if you happen to have leftovers of this lasagna soup:
To store leftovers of this lasagna soup: keep the leftovers in an airtight container and freeze for up to 3 months, or refrigerate for around 5 days. For reheating frozen lasagna soup, simply thaw and then microwave or heat back up over medium-high heat in a medium sized saucepan.
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