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- 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (red or green for color) - 1 can (28 oz) crushed tomatoes - 3 cups beef broth (or vegetable broth for a lighter option) - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste I love using ground beef or turkey as the base. It adds rich flavor to the soup. Diced onion and minced garlic create a savory foundation. Bell pepper gives a nice crunch and color. Crushed tomatoes and beef broth add depth and heartiness. Seasonings like oregano and basil bring that classic Italian taste. A dash of red pepper flakes gives it a gentle kick. Don’t forget to add salt and pepper to enhance all the flavors! - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese Ricotta cheese adds creaminess and a hint of sweetness. It blends wonderfully into the soup. Shredded mozzarella is a must for that melty goodness. When stirred in, it creates a rich, cheesy texture that makes this dish so comforting! - Fresh basil leaves - Olive oil Fresh basil leaves are the perfect finishing touch. They add a pop of color and fresh flavor. A drizzle of olive oil can elevate the soup to a whole new level. It adds richness and a beautiful sheen. Enjoy your soup with these simple yet impactful garnishes! First, I heat a skillet over medium heat. I add 1 pound of ground beef or turkey. I cook it until it's browned, which takes about 6 to 8 minutes. Next, I add 1 diced onion, 3 minced garlic cloves, and 1 diced bell pepper. I sauté these until the vegetables become tender and fragrant, around 5 to 7 minutes. Once everything is cooked, I drain any excess fat from the skillet. After cooking, I carefully pour the meat and vegetable mix into my slow cooker. I then add 1 can of crushed tomatoes and 3 cups of beef broth. Next, I mix in 2 teaspoons of dried oregano, 1 teaspoon of dried basil, and 1/2 teaspoon of red pepper flakes. I also add a generous pinch of salt and pepper. I stir everything together until well combined. Now, I cover the slow cooker with the lid. I set it to cook on low for 4 to 6 hours or on high for 2 to 3 hours. I like to check it at the earlier mark to make sure the flavors meld perfectly. About 30 minutes before serving, I add 8 ounces of broken lasagna noodles to the soup. I stir gently and cover the slow cooker again. When the noodles are tender, I take off the lid and fold in 1 cup of ricotta cheese and half of the 2 cups of shredded mozzarella cheese. I stir until the mixture is creamy and delicious. I ladle the rich soup into warm bowls, making sure each bowl is full. I generously top each serving with the remaining mozzarella cheese. For a pop of color, I garnish with fresh basil leaves. I like to serve this soup in wide, shallow bowls to show off its layers. A drizzle of olive oil and a side of crunchy garlic bread make this meal even better. - Customize seasoning levels: You can adjust the oregano and basil to fit your taste. If you like it spicy, add more red pepper flakes. I often taste as I go to get it just right. - Add more vegetables: Feel free to toss in extra veggies like zucchini or spinach. They add color and nutrition without changing the soup's core flavor. - Adjusting thickness with broth: If the soup is too thick, add more broth. You can use vegetable broth for a lighter option. This helps maintain a nice balance in your soup. - Cooking noodles to perfection: Add the broken lasagna noodles about 30 minutes before serving. This keeps them from getting mushy and helps them absorb the soup's rich flavors. - Pair with garlic bread or salad: A side of garlic bread complements the soup nicely. It gives you a crunchy contrast to the soft soup. A fresh salad adds a nice touch, too. - Using different types of cheese: While mozzarella is classic, try adding provolone or gouda for a twist. Mixing cheeses can elevate the flavor profile and make your meal more exciting. {{image_4}} You can easily make a vegetarian version of lasagna soup. Simply swap out the meat. Use lentils or mushrooms for a hearty base. Lentils add protein, while mushrooms give umami flavor. For broth, use vegetable broth instead of beef broth. This keeps the soup light and fresh. You can try different meats for your soup. Ground turkey, chicken, or sausage work great. Each meat brings its unique taste. When using turkey or chicken, keep the cooking time the same. Sausage may need a bit longer to cook through. Adjust your cooking times based on the meat you choose. Feel free to customize your soup with different pasta shapes. Bowtie or elbow pasta can add a fun twist. You can also add beans or spinach for extra nutrition. Beans boost fiber, while spinach adds vitamins. These additions make your soup even more filling and healthy. Store leftovers in an airtight container. Let the soup cool first. This keeps it fresh longer. You can store it for up to 3-4 days in the fridge. When you reheat it, stir well to mix the flavors. Adding a splash of broth can help restore its creaminess. You can freeze lasagna soup for up to 3 months. Use a freezer-safe container and leave some space at the top. This allows the soup to expand as it freezes. To reheat, thaw it in the fridge overnight. Heat it on the stove until hot, stirring often. If it's too thick, add a little broth or water. In the fridge, lasagna soup lasts about 3-4 days. In the freezer, it can last up to 3 months. Signs of spoilage include an off smell or discoloration. If you notice these signs, it’s best to throw it away. Keeping your soup fresh helps you enjoy it longer! Yes, you can! To make this soup gluten-free, use gluten-free lasagna noodles. Many brands offer gluten-free options that hold up well in soups. Look for ones made from rice or corn for the best texture. You can also try using zucchini noodles or even gluten-free pasta. These alternatives keep the dish delicious while meeting your dietary needs. To add spice, you can increase the red pepper flakes. Start with one teaspoon and adjust to your taste. You might also add diced jalapeños or a dash of hot sauce. For a smoky flavor, consider adding smoked paprika. Experimenting with these options lets you create the perfect heat level for your palate. Absolutely! While ricotta and mozzarella are classic choices, you can mix it up. Try using cottage cheese for a lighter option. You can also add provolone or gouda for a unique twist. For a bold flavor, parmesan cheese works well too. Feel free to explore different cheese blends to find your favorite. This soup goes great with several sides. A crunchy garlic bread is a classic choice. It complements the soup’s richness beautifully. A simple green salad with a light vinaigrette adds freshness. You might also serve roasted vegetables for a healthy touch. These sides enhance your meal and make it more satisfying. This blog post explored how to make a delicious lasagna soup. We covered key ingredients like ground beef, tomatoes, and cheese. I shared easy steps for preparing, cooking, and serving the soup. You can also add your own twist, like a vegetarian version or different cheeses. Remember, cooking should be fun and creative. Feel free to experiment with flavors and textures. Enjoy every warm bowl of your homemade lasagna soup!

Slow Cooker Lasagna Soup

Warm up your evenings with this Hearty Slow Cooker Lasagna Soup that’s a delicious twist on a classic favorite! Packed with ground beef or turkey, fresh veggies, and layers of gooey cheese, this recipe is perfect for busy nights. With just a few simple steps, you can create a comforting meal that your entire family will love. Click through to explore the full recipe and make your dinner plans exciting tonight!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (red or green for color)

1 can (28 oz) crushed tomatoes

3 cups beef broth (or vegetable broth for a lighter option)

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (adjust to taste)

8 oz lasagna noodles, broken into pieces

1 cup ricotta cheese

2 cups shredded mozzarella cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Meat and Vegetables: Start by heating a skillet over medium heat. Add the ground beef or turkey, cooking until browned and cooked through, which should take about 6-8 minutes. Introduce the diced onion, minced garlic, and bell pepper, sautéing together until the vegetables are tender and fragrant, around 5-7 minutes. Once done, drain any excess fat from the skillet.

    Transfer to Slow Cooker: Carefully pour the cooked meat and vegetable mixture into your slow cooker, ensuring even distribution.

      Add Remaining Ingredients: Stir in the crushed tomatoes and pour in the beef broth. Then, add the dried oregano, dried basil, red pepper flakes, and a generous pinch of salt and pepper. Mix everything thoroughly until well combined.

        Cook: Cover the slow cooker with its lid. Set it to low and let it cook for 4-6 hours, or on high for 2-3 hours—check at the earlier mark to ensure the flavors meld perfectly without overcooking.

          Add Noodles: Approximately 30 minutes before ready to serve, incorporate the broken lasagna noodles into the soup. Stir gently, then cover again to allow the noodles to soften and cook through.

            Stir in Cheeses: Once the noodles are tender, take off the lid and fold in the ricotta cheese along with half of the shredded mozzarella cheese. Stir until the mixture is melted and creamy, creating a luscious texture in your soup.

              Serve: Ladle the rich soup into warm bowls, and generously top each serving with the remaining mozzarella cheese. For a pop of color and freshness, garnish with vibrant fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: 6-8

                  - Presentation Tips: Offer the soup in wide, shallow bowls to showcase its layers. Consider sprinkling a bit of additional shredded mozzarella and a delicate drizzle of high-quality olive oil for an extra touch of richness. Adding a side of crunchy garlic bread will round out the meal beautifully.