Slow Cooker Creamy Beef Lasagna Soup

Enjoy all the decadent, cheesy indulgence of layered Italian lasagna without hours of baking and messy assembly. This Slow Cooker Creamy Beef Lasagna Soup combines hearty seasoned ground beef, rich crushed tomatoes, tender ripples of lasagna pasta, and luscious melted mozzarella and ricotta in every luxurious spoonful.

Craving more comforting Italian soup bowls? You will adore our Italian Sausage Ditalini Soup.

Why You’ll Love This Slow Cooker Creamy Beef Lasagna Soup

• All the Lasagna Flavor, Zero Hassle: Captures the essence of classic baked lasagna in an easy slow-cooked soup.
• Irresistibly Cheesy: Swirls of whole-milk ricotta and gooey mozzarella create a velvety, restaurant-style finish.
• Comfort Food Perfection: Warm, deeply savory, and guaranteed to become an instant family obsession on chilly evenings.

Ingredients and Substitutions

What You’ll Need

Here are the core ingredients required for this delicious Slow Cooker Creamy Beef Lasagna Soup:

• 1 pound ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 6 cups beef broth
• 12 ounces lasagna noodles, broken
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Smart Swaps and Variations

• Meat Options: Half ground beef and half sweet or hot Italian sausage provides unmatched authentic Italian flavor.
• Pasta Choices: Campelle, mafaldine (mini lasagna noodles), or bowtie pasta can easily substitute for broken lasagna sheets.
• Cheese Swaps: Sprinkle grated Parmesan or Pecorino Romano over the melted mozzarella for extra sharp bite.

How to Make Slow Cooker Creamy Beef Lasagna Soup

Step-by-Step Directions

Step 1: In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until cooked through. Drain excess fat.

Step 2: Transfer the browned beef mixture to the slow cooker.

Step 3: Add the crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper. Stir thoroughly to combine.

Step 4: Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours to develop rich Italian flavors.

Step 5: Approximately 30 minutes before serving, stir in the broken lasagna noodles and the creamy ricotta cheese.

Step 6: Cover and continue cooking for 30 minutes until noodles are tender al dente. Ladle into bowls and top generously with shredded mozzarella cheese to melt.

Chef’s Success Tips

• Do not add the noodles too early; adding them during the final 30 minutes prevents them from absorbing all the liquid and getting mushy.
• If you anticipate having leftovers, cook the broken noodles separately and place a scoop into individual bowls before ladling hot soup over top.

Storage & Reheating

How to Store

Refrigerate in an airtight container for up to 3 days. Note that noodles will continue to absorb liquid as they sit.

Reheating Instructions

Reheat on the stove over low heat, splashing in 1/2 cup of beef broth or water to restore the velvety broth consistency.

Slow Cooker Creamy Beef Lasagna Soup

An indulgent, slow-cooked lasagna soup featuring seasoned ground beef, rich tomato broth, broken lasagna noodles, and a decadent blend of ricotta and mozzarella cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 minutes mins

Total Time 6 minutes mins

Servings: 6

Ingredients Method

Ingredients

  

• 1 pound ground beef
• 1 onion, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 6 cups beef broth
• 12 ounces lasagna noodles, broken
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until cooked through. Drain excess fat.
2. Transfer the browned beef mixture to the slow cooker.
3. Add the crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper. Stir thoroughly to combine.
4. Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours to develop rich Italian flavors.
5. Approximately 30 minutes before serving, stir in the broken lasagna noodles and the creamy ricotta cheese.
6. Cover and continue cooking for 30 minutes until noodles are tender al dente. Ladle into bowls and top generously with shredded mozzarella cheese to melt.

Frequently Asked Questions (FAQs)

Can I make this lasagna soup on the stovetop?

Yes! Brown the meat and aromatics in a Dutch oven, add tomatoes and broth, simmer for 25 minutes, then add noodles and cook until tender before stirring in cheese.

Can I use gluten-free lasagna noodles?

Yes, gluten-free brown rice or corn-based lasagna noodles work well. Check them after 20 minutes to prevent overcooking.

Can I use cottage cheese instead of ricotta?

Yes, blended small-curd cottage cheese makes an excellent high-protein substitute for ricotta with identical creamy texture.

What bread goes well with lasagna soup?

Toasted garlic bread, soft breadsticks, or warm focaccia are perfect for soaking up every drop of cheesy tomato broth.

Final Thoughts

Rich, creamy, and undeniably satisfying, this Slow Cooker Creamy Beef Lasagna Soup delivers all the comforts of an Italian feast straight to your weeknight dinner table.