This Slow Cooker Creamy Lasagna Soup brings all the yummy flavors of lasagna into a hearty soup. It features tender pasta, rich tomato sauce, and creamy cheese that melts in your mouth!
You can just toss everything in the slow cooker and relax while it bubbles away. It’s perfect for those busy days when you want a comforting meal with minimal effort. Yum!
Key Ingredients & Substitutions
Ground Beef: This gives the soup its rich flavor. You can use ground turkey or chicken for a lighter option. For a vegetarian version, consider replacing it with lentils or a meat substitute like crumbled tempeh or mushrooms.
Onion and Garlic: These are essential for building flavor. You can swap onion with shallots if you prefer a milder taste, and garlic powder can substitute fresh garlic if you’re in a pinch.
Marinara Sauce: This is the heart of the soup! If you don’t have marinara, any spaghetti sauce will work. For a kick, add diced tomatoes and a splash of balsamic vinegar.
No-Boil Lasagna Noodles: These make preparation easier. If you can’t find them, regular lasagna noodles can be used; just cook them first according to the package instructions.
Cheese Mixture: I love the creaminess of ricotta and mozzarella. Instead, you can use cottage cheese for a lower-fat choice, or even vegan cheese alternatives!
How Do I Make Sure the Noodles Are Cooked Just Right?
Cooking the noodles correctly is crucial for this soup’s texture. After the soup has simmered for 5-6 hours, add the broken noodles and continue to cook on high. This allows the noodles to absorb flavors without getting mushy.
- Make sure to break the noodles into smaller pieces so they’ll cook evenly.
- Stir halfway through to prevent the noodles from sticking together.
- Check for tenderness in about 25 minutes; they should be soft but not falling apart!
This soup is perfect for a chilly day, and the slow cooker does all the work for you. Enjoy your cozy meal!
Slow Cooker Creamy Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (950 ml) marinara or spaghetti sauce
- 4 cups (950 ml) beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Soup Texture:
- 8 ounces (225g) no-boil lasagna noodles, broken into bite-sized pieces
For the Creamy Finish:
- 1 cup (240 ml) heavy cream or half-and-half
- 1 cup (230g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/4 cup (25g) grated Parmesan cheese
For Garnishing:
- Fresh basil leaves, chopped or whole, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and 5-6 hours to cook on low (or 2-3 hours on high) in the slow cooker. It’s perfect for setting up and letting simmer while you take care of other things!
Step-by-Step Instructions:
1. Sauté the Beef:
In a large skillet over medium heat, add the ground beef, chopped onion, and minced garlic. Cook until the beef is browned and the onions are soft. Make sure to drain any excess fat before moving to the next step.
2. Combine in the Slow Cooker:
Transfer the browned beef mixture to your slow cooker. Pour in the marinara sauce, beef broth, and add the dried basil, oregano, salt, and pepper. Give everything a good stir to mix it all together.
3. Let It Simmer:
Cover the slow cooker and cook on low for 5-6 hours or on high for 2-3 hours, letting the delicious aroma fill your kitchen!
4. Add the Noodles:
About 30 minutes before you’re ready to serve, break the no-boil lasagna noodles into bite-sized pieces. Stir them into the slow cooker, cover again, and let them cook on high for another 25-30 minutes until they are tender.
5. Make It Creamy:
Once the pasta is cooked, stir in the heavy cream until the soup becomes nice and creamy. This gives it that wonderful comfort food feeling!
6. Prepare the Cheese Mixture:
In a small bowl, mix together the ricotta cheese, shredded mozzarella, and grated Parmesan cheese. This cheesy goodness will be the topping that elevates your soup.
7. Serve and Garnish:
Ladle the soup into bowls and add a generous dollop of the cheese mixture on top of each serving. Finally, garnish with fresh basil leaves for a pop of color and flavor. Serve warm with crusty or garlic bread on the side, and enjoy!
This creamy lasagna soup combines all your favorite lasagna flavors into a cozy, comforting dish. It’s perfect for family dinners or a chilly evening. Enjoy every spoonful!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lighter alternative to beef. It will still provide plenty of flavor, especially with the added seasonings. Just keep in mind that turkey can be leaner, so you may want to add a bit of olive oil while sautéing to prevent dryness.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat or in the microwave, stirring occasionally. If it thickens up too much, feel free to add a splash of broth or water to loosen it up.
Can I Make This Soup Vegetarian?
Definitely! To make it vegetarian, simply omit the ground beef and replace it with sautéed mushrooms, lentils, or even a meat substitute like crumbled tempeh. You can also use vegetable broth instead of beef broth for the base.
What’s the Best Way to Freeze This Soup?
To freeze the soup, allow it to cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating on the stove. Keep in mind that the noodles may become softer after freezing, so if you plan to store leftovers, you might want to cook the noodles separately and add them when serving!
