Creamy Slow Cooker Lasagna Soup
This soup captures all the flavor of lasagna in a simple, comforting soup format. It features ground beef, Italian sausage, tender noodles, and a rich, creamy broth. I knew this recipe was a keeper when I tasted the first spoonful — creamy, hearty, and soothing in the best possible way. It’s the kind of meal that makes cold evenings feel extra comforting.
Equipment
- Large skillet or stovetop-safe slow cooker insert
- 5-quart or larger slow cooker
Ingredients
Meat
- 1/2 pound ground beef
- 1/2 pound ground Italian sausage (hot or mild)
Aromatics and Seasoning
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
Liquids and Pasta
- 1 jar marinara sauce (24 ounces)
- 4 cups beef stock
- 6 lasagna noodles broken into small pieces
- 1 cup heavy cream
For Garnish (Optional)
- To taste Ricotta cheese
- To taste Shredded or grated Parmesan cheese
- To taste Torn fresh basil leaves
Instructions
- Heat a large skillet or stovetop-safe slow cooker insert over medium-high heat. Add the ground beef and Italian sausage. Cook for 8 to 10 minutes until cooked through, breaking up the meat with a wooden spoon as it cooks.
- Drain the excess fat from the meat mixture and transfer the meat to the bowl of a 5-quart or larger slow cooker.
- Add the garlic, onion, tomato paste, oregano, parsley, salt, black pepper, red pepper flakes, marinara sauce, and beef stock to the slow cooker. Stir everything well.
- Cover and cook on high for 3-1/2 hours or on low for 7-1/2 hours.
- Stir in the broken lasagna noodles. Cover and cook on high for 20 to 30 minutes longer, or until the pasta is tender.
- Stir in the heavy cream. Cook for 6 to 8 minutes until the noodles are tender and the soup is creamy. Serve the soup garnished with ricotta, Parmesan, and basil, if you choose to use them.
Notes
Use high quality ingredients for the best flavor. The better marinara sauce you use, the better your soup will taste.
Experiment with different types of cheese for garnish. Instead of ricotta and Parmesan, you could try shredded mozzarella and grated Pecorino Romano.
Adjust the red pepper flakes to suit your spice preference. Omit them for a truly mild soup, or add more if you prefer more heat.
By Emily Mitchell, Efficiency & Testing Coordinator at Recipes by Betty.