All the cozy flavors of classic lasagna — rich tomato sauce, tender noodles, savory meat, and creamy cheese — transformed into a warm, comforting soup made effortlessly in the slow cooker. This one-pot meal is perfect for busy days, family dinners, or freezer-friendly meal prep. It’s thick, hearty, and deeply satisfying without the layering and baking of traditional lasagna.
📝 Ingredients (Serves 6–8)
Soup Base
-
1 lb ground beef or Italian sausage (or ground turkey)
-
1 tbsp olive oil
-
1 small onion, diced
-
4 cloves garlic, minced
-
1 (28 oz) can crushed tomatoes
-
1 (15 oz) can tomato sauce
-
1 (14.5 oz) can diced tomatoes
-
4 cups low-sodium chicken or beef broth
-
2 tbsp tomato paste
-
1½ tsp Italian seasoning
-
1 tsp dried basil
-
½ tsp oregano
-
½ tsp salt
-
½ tsp black pepper
-
¼ tsp red pepper flakes (optional)
Pasta & Cheese
-
8–10 lasagna noodles, broken into pieces
-
1 cup ricotta cheese
-
1½ cups shredded mozzarella cheese
-
¼ cup grated Parmesan cheese
-
Fresh basil or parsley (optional garnish)
👩🍳 Instructions
1️⃣ Brown the meat:
Heat olive oil in a skillet. Add ground beef and onion, cook until browned. Drain excess fat. Stir in garlic and cook 30 seconds.
2️⃣ Transfer to slow cooker:
Add browned meat mixture to slow cooker along with crushed tomatoes, tomato sauce, diced tomatoes, broth, tomato paste, seasonings, salt, pepper, and chili flakes. Stir well.
3️⃣ Cook:
Cover and cook:
-
LOW: 6–7 hours
-
HIGH: 3–4 hours
4️⃣ Add pasta:
During the last 30–40 minutes, stir in broken lasagna noodles. Cover and cook until tender.
5️⃣ Serve:
Ladle soup into bowls and top each serving with a dollop of ricotta, mozzarella, and Parmesan. Garnish with herbs.
🌟 Why This Recipe Works
-
Slow cooker flavor build: Deep, rich tomato sauce develops naturally
-
Broken lasagna noodles: Give classic texture without layering
-
Ricotta topping: Mimics lasagna filling perfectly
-
One-pot comfort: Minimal cleanup, maximum satisfaction
💡 Tips & Variations
✔ Use Italian sausage for bolder flavor
✔ Swap beef for ground turkey or chicken
✔ Make vegetarian with mushrooms, zucchini, and spinach
✔ Add spinach during last 10 minutes for extra greens
✔ Use gluten-free noodles if needed
✔ Add cream cheese (2 tbsp) for ultra-creamy broth
❓Q & A
Q: Can I cook the pasta separately?
Yes — if storing leftovers, cook pasta separately and add when serving to prevent over-softening.
Q: Can I freeze this soup?
Yes — freeze without pasta for best texture. Add fresh noodles when reheating.
Q: Can I make this dairy-free?
Yes — skip cheese or use dairy-free alternatives.
Q: How do I thicken the soup?
Let it simmer uncovered for 10–15 minutes or add extra tomato paste.
🔢 Nutrition (Per Serving – approx)
-
Calories: ~390
-
Protein: 26g
-
Fat: 18g
-
Carbs: 34g
🟢 WW (Weight Watchers) Points
7–9 points per serving (depending on meat and cheese)
🥖 Serving Ideas
-
Garlic bread or breadsticks
-
Simple green salad
-
Roasted vegetables
-
Parmesan toast