Slow Cooker Lasagna Soup

 

There’s something magical about the way a slow cooker transforms simple ingredients into a meal that feels like a warm hug. And when that meal is a hearty, cheesy lasagna soup? Well, that’s pure bliss in a bowl. Imagine all the flavors of classic lasagna—savory beef, sweet Italian sausage, tender noodles, and creamy ricotta—swirling together in a rich, tomatoey broth. This slow cooker lasagna soup is the kind of recipe that fills your kitchen with irresistible aromas and your heart with contentment. Perfect for a chilly March evening, it’s easy to whip up and even easier to love.

Slow Cooker Lasagna Soup

1 lb. ground chuck

½ lb. sweet Italian sausage

1½ c. finely chopped yellow onion

1 T. Melissa’s minced garlic (or 3-4 fresh cloves, minced)

½ t. kosher salt

¼ t. freshly ground black pepper

6 c. beef broth

1 (24-oz.) jar Rao’s marinara sauce

1 (15-oz.) can petite diced tomatoes, undrained

1 (6-oz.) can tomato paste

1 t. Italian seasoning

¼ t. crushed red pepper

8 oz. uncooked lasagna noodles, broken into 1¾” pieces (about 8-9 sheets)

2 c. fresh baby spinach, chopped

Ricotta cheese, to garnish

Freshly grated Parmesan cheese, to garnish

Extra crushed red pepper, for garnish (optional)

Heat a 10-inch skillet over medium-high heat. Toss in the ground chuck, sweet Italian sausage, and finely chopped onion. Cook until the meat is browned and the onion is soft, breaking it up with a wooden spoon as it sizzles. Stir in the minced garlic, kosher salt, and black pepper, letting the garlic bloom for about a minute. Transfer this fragrant mixture to a 6-quart slow cooker.

Pour in the beef broth, marinara sauce, petite diced tomatoes (juices and all), tomato paste, Italian seasoning, and crushed red pepper. Give it a good stir until everything melds together into a vibrant, tomato-rich base.

Cover the slow cooker and set it to LOW for 4½ to 5 hours, or HIGH for 3 hours, until the soup thickens ever so slightly and the flavors deepen into something truly irresistible.

Stir in the broken lasagna noodles, making sure they’re submerged in the broth. Crank the slow cooker to HIGH, cover, and cook for about 30 minutes, or until the pasta is al dente—tender but with a little bite.

In the last 5 minutes of cooking, stir in the chopped baby spinach until it wilts into the soup. Taste and adjust with more salt and pepper if needed.

Ladle the steaming soup into bowls, topping each with a generous dollop of creamy ricotta and a sprinkle of freshly grated Parmesan. For those who like a little kick, a pinch of extra crushed red pepper does the trick.

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