Can I make lasagna soup in a slow cooker?

Yes! Brown the meat and sauté aromatics first, then transfer everything to the slow cooker with broth, tomatoes, and seasoning. Cook on low for 6–8 hours or high for 3–4 hours . Add pasta during the last 30 minutes.

Can I substitute different noodles?

Absolutely. While broken lasagna noodles give the most authentic feel, rotini, penne, bowtie, or even mafaldine pasta work well.

Is lasagna soup gluten-free?

It can be! Just swap regular pasta for gluten-free noodles or zucchini ribbons. Also, double-check your broth and tomato products to ensure they’re gluten-free.

How do I make lasagna soup creamier?

Stir in a splash of heavy cream or half-and-half near the end of cooking. Alternatively, use a generous dollop of ricotta and mozzarella when serving.

Can I meal prep lasagna soup ahead of time?

Yes, and it actually tastes better the next day. For best results, store the soup base and cooked pasta separately, then combine when reheating.

Lasagna Soup – Cheesy, Hearty, and Easy Comfort Food

Name: Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 1 lb ground beef or Italian sausage; 1 medium onion, diced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 can (28 oz) crushed tomatoes; 1 can (14.5 oz) diced tomatoes; 6 cups chicken or beef broth; 2 tsp Italian seasoning; ½ tsp red pepper flakes (optional); 8 lasagna noodles, broken into pieces (or substitute pasta); 1 cup mozzarella cheese, shredded; ½ cup Parmesan cheese, grated; 1 cup ricotta cheese; 2 tbsp olive oil; Salt and black pepper, to taste; Fresh basil or parsley, chopped (for garnish)

Description

Lasagna Soup is everything you love about classic lasagna—rich tomato broth, seasoned meat, tender pasta, and melty cheese—served in a warm, hearty bowl. It’s quicker to make than baked lasagna and perfect for cozy weeknights, family gatherings, or meal prep.

Ingredients

Scale

1 lb ground beef or Italian sausage
1 medium onion, diced
4 garlic cloves, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 can (14.5 oz) diced tomatoes
6 cups chicken or beef broth
2 tsp Italian seasoning
½ tsp red pepper flakes (optional)
8 lasagna noodles, broken into pieces (or substitute pasta)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup ricotta cheese
2 tbsp olive oil
Salt and black pepper, to taste
Fresh basil or parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add ground beef or sausage and cook until browned. Drain excess fat if needed.
Stir in onion and garlic, cooking until softened and fragrant (about 3 minutes).
Add tomato paste, Italian seasoning, and red pepper flakes; cook for 1 minute to deepen the flavor.
Pour in crushed tomatoes, diced tomatoes, and broth. Bring to a boil, then reduce to a simmer for 15–20 minutes.
Add broken lasagna noodles and cook until al dente, about 8–10 minutes. Stir occasionally.
Season with salt and pepper. Adjust broth if soup becomes too thick.
Serve hot in bowls. Top each portion with a spoonful of ricotta, a sprinkle of mozzarella and Parmesan, and fresh basil.

Notes

Cook pasta separately if storing leftovers to avoid mushiness.
Add a splash of cream for a creamy variation.
Use vegetable broth and omit meat for a vegetarian version.
Best enjoyed with garlic bread or salad.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 1 ½ cups soup + toppings
Calories: 400 kcal
Sugar: 7 g
Sodium: 950 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 3 g
Protein: 26 g
Cholesterol: 60 mg