Best 4 Slow Cooker Lasagna Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Lasagna soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover lasagna noodles. This soup is made with a variety of ingredients, including ground beef, sausage, vegetables, and cheese. It is then simmered in a slow cooker until the flavors have melded together. The result is a delicious and comforting soup that is sure to please everyone at the table.

Here are our top 4 tried and tested recipes!

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (15 ounces) tomato sauce
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Thinly sliced fresh basil, optional

Steps:

  • In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 17

1 pound ground beef
1/2 teaspoon garlic powder
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
One 28-ounce can diced tomatoes
One 8-ounce can tomato sauce
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
4 cloves garlic, minced
1 large yellow onion, diced
1 bay leaf
8 ounces lasagna noodles (about 10 noodles), broken into pieces
Handful chopped fresh basil
Shredded mozzarella, for topping
Sliced provolone, for topping
Grated Parmesan, for topping

Steps:

  • In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
  • In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
  • Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
  • Preheat the oven to broil.
  • Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Enjoy all the flavors of lasagna, minus all of the work!

Provided by By Corey Valley

Categories     Entree

Time 7h15m

Yield 8

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 carton (32 oz) Progresso™ beef flavored broth
2 cups sliced mushrooms
1 tablespoon dried basil leaves
1 tablespoon dried parsley
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow-tie (farfalle) pasta (2 oz)
2 cups chopped zucchini
Shredded cheese, if desired

Steps:

  • In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
  • Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
  • Top with shredded cheese.

Nutrition Facts : Calories 210, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g

SLOW-COOKER WHITE CHICKEN LASAGNA SOUP



Slow-Cooker White Chicken Lasagna Soup image

This hearty soup is an easy and comforting twist on lasagna. It's filling enough to warm you on a winter day but it's a soup you'll crave even in the summertime, thanks to fresh veggies.

Provided by By Corey Valley

Categories     Entree

Time 4h30m

Yield 8

Number Of Ingredients 18

1 lb boneless skinless chicken breasts
4 tablespoons butter
1/2 cup diced yellow onion
1 1/2 cups sliced carrots
1 medium red bell pepper, chopped
2 cups sliced mushrooms
3 cloves garlic, finely chopped
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
8 cups Progresso™ chicken broth (two 32-oz cartons)
2 cups half-and-half
3 tablespoons cornstarch
10 uncooked lasagna noodles, broken
1 can (16 oz) navy beans, drained, rinsed
4 cups baby spinach
1 cup shredded Parmesan cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)

Steps:

  • In 6-quart slow cooker, place chicken, butter, onion, carrots, bell pepper, mushrooms, garlic, Italian seasoning, salt and pepper.
  • Pour in chicken broth. Gently stir; cover and cook on High 4 to 5 hours.
  • Remove chicken from slow cooker; cut into bite-size pieces. Return chicken to slow cooker.
  • In medium bowl, beat half-and-half, cornstarch and 1 cup broth from slow cooker. Add half-and-half mixture, lasagna noodles, beans and spinach to slow cooker. Stir, making sure all noodles are covered in liquid.
  • Cover and cook on High 15 to 20 minutes or until pasta is tender and soup is slightly thickened. Just before serving, add cheeses; stir until melted.

Nutrition Facts : Calories 500, Carbohydrate 45 g, Cholesterol 90 mg, Fat 3, Fiber 7 g, Protein 33 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1700 mg, Sugar 7 g, TransFat 1/2 g

Tips:

  • Use a slow cooker with a 4-quart capacity or larger.
  • Brown the ground beef and Italian sausage in a skillet before adding it to the slow cooker. This will help to develop the flavor of the meat.
  • Use a variety of vegetables in your lasagna soup. Some good options include carrots, celery, onion, zucchini, and spinach.
  • Be sure to use a good quality marinara sauce. This will make a big difference in the overall flavor of the soup.
  • Add some grated Parmesan cheese to the soup before serving. This will add a delicious cheesy flavor.

Conclusion:

Lasagna soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover lasagna noodles. With just a few simple ingredients, you can have a hearty and flavorful soup that the whole family will love. So next time you are looking for a quick and easy meal, give lasagna soup a try.

Related Topics