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Slow Cooker Lasagna Soup (And 6 Other Crockpot Soups)

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

During the frigid winter months, there’s nothing more comforting than a warm, hearty bowl of soup. And if you had to exert hardly any effort to make the soup? Well, that’s just the icing on the cake. :-)

I’ve already extolled my love for my slow cooker for making all kinds of foods, from steak and potatoes, to broth and applesauce, but I’ve never fully illuminated the wonderful world of slow cooker soups—until today! I want to share a delicious recipe I came across recently for a heartwarming Lasagna Soup that the whole family will love, as well as highlight a few of our other favorite recipes for slow cookers soups.

How To Make Slow Cooker Lasagna Soup

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

Ingredients:

  • 1 lb. ground beef, cooked and drained
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 6 cups chicken broth
  • 15 oz can diced tomatoes, undrained
  • 4 Tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese, finely shredded
  • 6 oz campanelle or bowtie pasta (or 8 lasagna noodles broken into pieces)
  • 1 1/4 cups mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • 2 Tbsp chopped fresh parsley
Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

Directions:

To your slow cooker, add the ground beef, onion, garlic, can of tomatoes, tomato paste, seasonings, and chicken broth. Stir the mixture to combine, and cook on High for 4 hours.

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

After 4 hours, stir in the heavy cream and parmesan cheese, and add the dry pasta noodles. If you’re using large or long noodles, break them into smaller pieces before adding them to the crockpot. Replace the cover and cook for 30 more minutes, or until the pasta is tender.

In a separate bowl, use a fork to combine the shredded mozzarella and ricotta.

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

When the soup is ready to serve, ladle it into bowls and add a large dollop of the ricotta mixture. (The cheese will melt one you stir it into the soup.) Sprinkle with a bit of fresh chopped parsley and dig in!

6 More Slow Cooker Soups From Around The Web

And because we couldn’t limit ourselves to sharing just one delicious slow cooker soup recipe, here are several more mouthwatering options from across the web! :-)

Slow Cooker Soups

Potato and Corn Chowder

from Damn Delicious

Slow Cooker Soups

Chicken Wild Rice Soup

from Pinch of Yum

Slow Cooker Soups

French Onion Soup

from The Kitchn

Slow Cooker Soups

White Bean Chicken Chili

from One Good Thing by Jillee

Slow Cooker Soups

Beef Stew

from Lil Luna

Slow Cooker Soups

Tomatillo Pork Stew

from Food & Wine

Fire up those crockpots, because we’ve got a lot of soup to make! :-)

What is your favorite crockpot soup recipe?

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

Slow Cooker Lasagna Soup

Jill Nystul
During the frigid winter months, there’s nothing more comforting than a warm, hearty bowl of soup. And if you had to exert hardly any effort to make the soup? Well, that’s just the icing on the cake. :-) Here's a heartwarming Lasagna Soup that the whole family will love.
Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Course Main Course
Cuisine American, Italian
Servings 8
Calories 438 kcal

Ingredients
  

  • 1 lb. Ground beef cooked and drained
  • 1 Onion diced
  • 3 cloves Garlic minced
  • 6 cups Chicken broth
  • 15 oz Tomatoes diced
  • 4 Tbsp Tomato paste
  • 1 tsp Oregano dried
  • 1 tsp Basil dried
  • 1/2 tsp Rosemary dried
  • 1/2 tsp Thyme dried
  • 1.5 tsp Salt
  • 1 tsp Black pepper
  • 1/2 cup Heavy cream
  • 1/2 cup Parmesan cheese finely shredded
  • 6 oz Pasta dry
  • 1.25 cups mozzarella shredded
  • 8 oz ricotta
  • 2 tbsp parsley chopped

Instructions
 

  • Add the ground beef, onion, garlic, can of tomatoes, tomato paste, seasonings, and chicken broth to slow cooker.
  • Stir the mixture to combine, and cook on High for 4 hours.
  • Stir in the heavy cream and parmesan cheese, and add the dry pasta noodles. If you’re using large or long noodles, break them into smaller pieces before adding them to the crockpot.
  • Replace the cover and cook for 30 more minutes, or until the pasta is tender.
  • Combine ricotta and mozzarella in a separate bowl.
  • Serve warm, topped with a dollop of the cheese mixture and a sprinkle of fresh parsley.

Nutrition

Calories: 438kcalCarbohydrates: 25gProtein: 25gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 90mgSodium: 1501mgPotassium: 629mgFiber: 2gSugar: 4gVitamin A: 787IUVitamin C: 22mgCalcium: 327mgIron: 3mg


MORE IDEAS FROM

Food & Recipes

  • All these look so good! I’ll be trying them through this winter because the crockpot is a great way of cutting down my kitchen time and allowing time for other things.

  • My goodness, this looks yummy. I’m a pescatarian, so I’m going to replace the beef and chicken broth with my own lasagna staples- fresh mushrooms and spinach, and vegetable broth. I hope it turns out as good as yours looks!

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