Ingredients
Here is a complete ingredient list using your base plus what’s typically needed for a classic, cheesy lasagna soup. You can keep this as-is or tweak brands and amounts to match your style.
For the Soup
- 1 pound lean ground beef or ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or beef broth
- 1 (24-ounce) jar marinara sauce
- 1 (14-ounce) can diced tomatoes, undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper
- 8–10 uncooked lasagna noodles, broken into bite-size pieces
- 1–2 cups fresh baby spinach or chopped kale (optional, for extra veggies)
Ground beef gives the soup that classic lasagna richness, while ground turkey keeps it on the lighter side if you prefer. Onion and garlic build a savory flavor base, and using both marinara sauce and diced tomatoes creates a tomato broth that is deep, slightly chunky, and perfect for coating the noodles. A mix of basil, oregano, and Italian seasoning mimics the herbs you would usually add to lasagna, while a pinch of red pepper flakes adds gentle warmth without making the soup spicy.
Breaking up traditional lasagna noodles directly into the slow cooker gives you those familiar, ribbon-like pieces that look and feel like real lasagna in soup form. Broth thins the sauce into a soup consistency but still holds a rich, cozy texture once the pasta releases starch as it cooks. Optional greens such as spinach or kale stir in at the end for color, freshness, and a little extra nutrition.
For the Cheesy Topping
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning or chopped fresh parsley
- Pinch of salt and pepper
This three-cheese mixture is the “lasagna layer” that finishes each bowl. Dolloping a spoonful on top of hot soup makes it feel like there is a hidden layer of creamy, cheesy filling in every bite, while the mozzarella softens and stretches slightly as it melts.
Step-by-step instructions
This method follows common slow cooker lasagna soup techniques but is calibrated for clarity and ease. Readers can brown the meat ahead, refrigerate, and dump everything into the crockpot in the morning.
1. Brown the meat and aromatics
Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until it is mostly browned and no longer pink. If desired, drain off excess grease for a lighter soup.
Add the diced onion to the pan and cook for 3–4 minutes, until it softens and becomes translucent. Stir in the minced garlic and cook just 30–60 seconds, until fragrant. This quick sautéing step deepens the flavor and prevents raw onion and garlic from dominating the soup.
Transfer the cooked meat mixture to the crockpot, scraping in any flavorful bits from the pan.
2. Build the soup base in the crockpot
To the slow cooker, add the broth, marinara sauce, and the entire can of diced tomatoes with their juices. Sprinkle in the dried basil, dried oregano, Italian seasoning, red pepper flakes (if using), salt, and black pepper. Stir well to combine everything, making sure the meat is evenly distributed.
At this point, do not add the lasagna noodles yet; they will go in later to avoid overcooking and turning mushy. Cover the crockpot with the lid.
3. Slow cook the soup
Cook the soup on LOW for 6–7 hours or HIGH for about 3–4 hours, until the flavors have blended and the broth tastes rich and savory. This long, gentle simmer is what makes slow cooker lasagna soup so cozy; the tomatoes mellow, the herbs infuse, and the meat becomes very tender.
If you are away from home, you can leave it on LOW for a bit longer and the soup base will still be forgiving; just wait to add the noodles until you are closer to serving time.
4. Add the lasagna noodles
About 30–40 minutes before serving, break the lasagna noodles into bite-size pieces and stir them into the hot soup. Try to push the noodles down into the liquid so they can cook evenly.
Continue cooking on HIGH for 20–30 minutes or on LOW for about 40 minutes, until the noodles are tender but not falling apart. Stir once or twice during this time to prevent the noodles from clumping or sticking to the bottom.
If you are adding spinach or kale, stir it in during the last 5–10 minutes of cooking. The greens will wilt quickly in the hot soup and stay bright and vibrant.
5. Stir together the cheesy topping
While the noodles finish cooking, prepare the cheese mixture. In a medium bowl, combine the ricotta, shredded mozzarella, grated Parmesan, Italian seasoning or parsley, and a pinch of salt and pepper. Mix until everything is well blended and creamy.
This mixture should be thick enough to hold its shape when spooned, similar to lasagna filling. If it seems too stiff, you can loosen it slightly with a spoonful of warm broth from the crockpot.
6. Serve and garnish
Once the noodles are cooked to your liking, taste the soup and adjust the seasoning with additional salt, pepper, or red pepper flakes if needed. Ladle the hot lasagna soup into bowls.
Top each bowl with a generous spoonful of the ricotta mixture right in the center, letting it slowly melt into the soup. You can finish with extra shredded mozzarella, a sprinkle of Parmesan, or fresh basil or parsley for color.
Serve immediately with crusty bread, garlic toast, or a simple green salad on the side for a complete meal.
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