Lasagna Soup (Slow Cooker) (2024)

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BY Karina | 20 Comments

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Lasagna Soup has all of the traditional flavours you love, and comes together in minutes!

No layering or waiting around your oven! Simply throw all of your ingredients into your slow-cooker or crockpot and you have easy Lasagna Soup ready to be served whenever you are! If you feel like comfort food in a bowl, then this is DEFINITELY the perfect recipe for you!

LASAGNA SOUP

Now, I know you’re probably thinking, ‘Leave traditional lasagna alone’! Well, we did too until we tried THIS soup! Lasagna is heavy, and usually leaves you feeling very full… But with this soup? Not at all. This soup is so unbelievably light and RICH!

Many of the recipes I found use so much water in the soup, which really leaves itblandand not like lasagna at all.In comes a recipe we use all the time in our reader favouriteLasagnarecipe, only adding just the right amount of liquids to make it into asoup, but not enough to dilute the flavour.

HOW TO MAKE LASAGNA SOUP

There are two heat settings to choose from when making this soup in your slow-cooker or crockpot:

On high heat setting for 3 hours OR
Low heat settings for 7 hours.

Add your pasta and cover again for an additional 30 minutes or until your pasta is cooked to your liking. Just keep in mind I recommend cooking it until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy.

Something else I tried was turing off my slow cooker after the recommended cook time, and adding my pasta with the heat turned off (covering the bowl with the lid). The pasta still cooks in the heat of your slow-cooker, but it depends on the type of lasagna noodles you have on hand.

LASAGNA SHEETS

Instant lasagna sheets work so well in this soup.We have used fresh lasagna sheets in the past, which tend to clump together once they begin cooking.

Feel free to try what you have, but I do recommend dry instant lasagna sheets for the best possible outcome.

Then…prepare to be lasagna mesmerised without having to run three hours afterwards to work it off.

MORE LASAGNA RECIPES

Sausage Eggplant Lasagna
Beef And Pumpkin Lasagna
Spaghetti Squash Lasagna Boats
Easy Lasagna Stuffed Burritos

Easy to make low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready on the dinner table, with minimal effort and maximum taste!

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Prep: 10 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 10 minutes mins

Serves: 8 serves

Ingredients

Lasagna:

2 teaspoons olive oil
1 pound (500 g) lean ground beef mince
1 large onion diced
1 tablespoon minced garlic or more to taste
1 large carrot peeled and chopped
1 large zucchini chopped
2 cups chicken stock (or broth)
14 oz (420 g) tomato sauce (Passata)
14 oz (420 g) can crushed tomatoes
2 cups water
4 tablespoons tomato paste
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 beef bouillon cube crushed
Salt and freshly ground black pepper to taste
8 large lasagna sheets broken into bite size pieces
1 cup shredded reduced-fat mozzarella cheese

Topping:

8 oz (250 g) reduced-fat ricotta cheese
1/3 cup finely shredded parmesan cheese plus extra to garnish
2 tablespoons fresh chopped parsley plus extra to garnish
2 tablespoons fresh chopped basil
Salt to taste

Instructions

Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Notes

I recommend cooking the lasagna sheets/noodles until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy. Something else I tried was turing off my slow cooker after the recommended cook time, and adding my pasta with the heat turned off (covering the bowl with the lid). The pasta still cooks in the heat of your slow-cooker, but it depends on the type of lasagna noodles you have on hand. We also tried fresh lasagna sheets and they clump up once they begin cooking. I recommend using Instant Lasagna Sheets.

Nutrition

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Comments

Hannah M says
February 03, 2021 at 12:11 pm

So delicious!! Tastes exactly like lasagna. My family loves your recipes, thank you! This was super filling and super easy to make. With that being said, I didn’t have zucchini or carrots so we went without them but it was still super tasty. Would recommend!
Reply
Nezu-ichi says
May 28, 2020 at 8:55 am

This was soooo good! I made this for supper today and my husband loved it. Fantastic recipe!
Reply
Dirk says
March 01, 2020 at 8:47 pm
after browning the meat, do I set aside then place the onions in a clean pot. (I know weird question). Thanks. I am trying to make this today and it looks so good.
Reply
Phyllis says
January 21, 2019 at 4:03 am
Gluten free. Coukd you substitute cabbage leaves minus ribs instead of noodles?
Reply
- Karina says
  January 21, 2019 at 9:22 am
  Absolutely Phyllis!
  Reply
ROCHELLE says
December 10, 2018 at 11:36 am

I just made this and it is wonderful! I only made a few adjustments, mainly because I didn’t have all the items:
1. I used salt-free canned tomato products because I am low sodium. I couldn’t find salt-free crushed tomatoes so I used stewed tomatoes and crushed them by squeezing with my hand.
2. I don’t buy bullion cubes so I just didn’t use one and it came out great without it. I used reduced sodium chicken broth.
3. I discovered at the end that I didn’t have any ricotta! So I plopped a spoonful of sour cream on the serving with some parmesan cheese. Didn’t miss the ricotta (but I’m sure it would be wonderful with it).
4. Used Mrs. Dash table seasoning instead of salt.
Served with some toasty garlic bread – yummy! Thanks for a great recipe that was easy to adapt to my needs!
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