This Slow Cooker Creamy Lasagna Soup is a cozy dish you’ll love! It combines all the flavors of classic lasagna in a hearty soup, complete with pasta, meat, and yummy cheese.
Who wouldn’t want to skip the baking and just let a slow cooker do the magic? I love making a big batch—it’s perfect for leftovers or sharing with friends over a fun movie night!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: This adds a hearty touch to your soup. If you’re looking for a lighter option, ground turkey or chicken works well too. For a vegetarian version, try using lentils or mushrooms!
Onion and Garlic: These aromatics are essential for flavor. Sweet onions can replace yellow onions, and shallots are another tasty option. You can use garlic powder if you’re out of fresh garlic (1/8 teaspoon per clove).
Beef Broth: You need this for a rich taste, but veggie broth or chicken broth is a great substitute if you prefer it lighter or are avoiding red meat.
Canned Tomatoes: Crush your tomatoes for a smoother texture. If you’d like a fresher taste, use fresh chopped tomatoes instead, adjusting the cooking time for them to soften.
Noodles: Traditional lasagna noodles create the classic taste, but you can swap in any pasta type. Gluten-free pasta also works well in here—just follow the package instructions for cooking times!
What’s the Best Way to Make Creamy Soup without Curdling?
To ensure your soup stays creamy and delicious when adding dairy, follow these steps:
- Reduce heat before stirring in heavy cream. This prevents rapid temperature changes that can cause curdling.
- Introduce cream gradually by adding a little at a time while stirring constantly. This helps to warm it up without shocking it.
- Always stir in the cream at the end of cooking to keep its smooth texture!
Slow Cooker Creamy Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef or Italian sausage
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960ml) beef broth
- 1 can (14 oz/400g) crushed tomatoes
- 1 can (6 oz/170g) tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 8 oz (225g) broken lasagna noodles or broken wide egg noodles
- 1 cup (240ml) heavy cream or half-and-half
For the Cheese Mixture:
- 1 cup (240g) ricotta cheese
- 1 1/2 cups (150g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
For Garnish:
- Fresh parsley or basil, chopped, for garnish
- Optional: Crusty bread, for serving
How Much Time Will You Need?
This delicious soup will take about 20 minutes to prep, then it cooks in the slow cooker for 6-7 hours on low or 3-4 hours on high. Don’t forget to add the noodles about 30 minutes before you plan to serve—this gives them just the right amount of time to get perfectly tender!
Step-by-Step Instructions:
1. Brown the Meat:
In a large skillet over medium heat, cook the ground beef or Italian sausage until it’s browned and crumbly. Add the finely chopped onion and minced garlic, cooking until the onion is soft, about 3-4 minutes. If there’s a lot of fat in the skillet, drain it off to keep your soup from being too greasy.
2. Combine Ingredients in the Slow Cooker:
Transfer the cooked meat mixture into your slow cooker. Add the beef broth, crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Give it a good stir to make sure everything is mixed well!
3. Let it Cook:
Cover your slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. This is where all those flavors will come together nicely!
4. Add the Noodles:
About 30 minutes before serving, toss the broken lasagna noodles into the slow cooker. Give it another stir to submerge them in the broth.
5. Cook Until Tender:
Cover the pot and let the noodles cook on high for an additional 20-30 minutes, or until they’re tender and ready to eat!
6. Make It Creamy:
Stir in the heavy cream to add that rich, creamy texture to your soup.
7. Prepare the Cheese Mixture:
In a small bowl, mix together the ricotta, mozzarella, and Parmesan cheeses. This is what will make each bowl extra special!
8. Serve and Enjoy:
When you’re ready to eat, ladle the soup into bowls and add a generous scoop of the cheese mixture on top. Sprinkle with fresh chopped parsley or basil for a lovely touch, and enjoy hot with some crusty bread on the side for dipping!
Dig in and enjoy this hearty and creamy lasagna soup that’s great for any occasion! Happy cooking!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken will work well in this recipe, providing a lighter option without sacrificing flavor. Just be sure to cook it until it’s fully browned before adding it to the slow cooker.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you’d like to freeze it, allow it to cool completely before transferring it to a freezer-safe container, where it can last for up to 3 months.
Can I Use Whole Lasagna Sheets Instead of Broken Noodles?
Yes, you can! Just break them into smaller pieces when you’re ready to add them to the soup. However, using broken noodles is quicker and easier since they cook through more evenly in the soup.
What Can I Substitute for Heavy Cream?
If you’d like a lighter version, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free option, try using coconut milk or a plant-based cream alternative.
