Slow Cooker Lasagna Soup

5 from 1 vote

Slow cooker lasagna soup takes just 10 minutes of hands-on time, and the rest is set-it-and-forget-it. It's packed with cozy flavor and is the perfect comfort food for any night of the week.

Prep Time10

Cook Time6

Total Time6 10

Course: Dinner

Cuisine: American

Servings: servings

Calories: 468kcal

Author: Rebecca Warfield

Equipment

Slow Cooker

Ingredients

1 pound lean ground beef
1/2 onion diced
3 garlic cloves minced
28 ounces canned crushed tomatoes
15 ounces canned diced tomatoes
4 cups beef broth
1 teaspoon granulated sugar
1 tablespoon Italian seasoning
12 ounces lasagna noodles
1 cup cottage cheese
1/2 cup mozzarella cheese
1/2 cup Parmesan cheese
salt and pepper to taste

Instructions

Brown the Meat. In a large skillet, brown the ground beef over medium-high heat. Season with salt and pepper to taste. If necessary, drain the excess fat.
1 pound lean ground beef
Add the Onion. Toss in the onion and sauté until translucent, about 3-4 minutes.
1/2 onion
Add the Garlic. Add the garlic and cook just until aromatic, about 1 minute.
3 garlic cloves
Transfer. Transfer the mixture to your slow cooker insert.
Add Remaining Ingredients. Stir in the crushed tomatoes, diced tomatoes, beef broth, sugar, and Italian seasoning. Stir to combine.
28 ounces canned crushed tomatoes, 15 ounces canned diced tomatoes, 1 teaspoon granulated sugar, 4 cups beef broth, 1 tablespoon Italian seasoning
Cook. Cook on low for 6-8 hours or high for 3-4 hours.
Add the Noodles. 30-45 minutes before you are ready to serve, break the lasagna noodles into bite-sized pieces and add them to the soup. Cook the noodles until they are tender. For me, this depends on the brand, but it's usually around 30 minutes. Check on them every 15 minutes or so.
12 ounces lasagna noodles
Stir in the Cheese. Add the cottage cheese, mozzarella, and parmesan. Stir until melted and combined. Taste the soup and add salt and pepper to taste.
1 cup cottage cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, salt and pepper to taste
Enjoy! Serve right away, garnishing with more cheese and fresh basil.

Notes

The noodles will absorb the broth, so if you prefer a brothier soup, add a little more beef broth once the noodles are done. I usually add about 1/2 cup or so.
I've found that brands of lasagna noodles cook differently. I recommend checking on the noodles' doneness every 15 minutes or so.
Stir in the cheese right before serving to keep the soup creamy and prevent the dairy from breaking down in the slow cooker.
Break the noodles into similar-sized pieces for even cooking.
For busy days, try browning the meat the night before. Store it in the fridge so all you have to do in the morning is toss it into the slow cooker.

Nutrition