Lasagna Soup Recipe

To watch Kris Longwell and Wesley Loon’s video about how to make this recipe, or get more tips, visit HowToFeedALoon.com.

If you love the comforting flavors of classic bolognese lasagna but don’t have the time (or energy) to layer noodles, sauce, and cheese, this Slow Cooker Lasagna Soup is the perfect solution. It has all the rich tomato flavor, savory ground meat, tender pasta, and gooey cheese you crave, but it comes together effortlessly in your slow cooker.

Ingredients

1 tablespoon olive oil

½ lb ground beef 85% or 90% lean

½ lb Italian sausage sweet, hot, or mild

1 cup onion chopped

1 cup celery chopped, optional

1 cup carrots chopped, optional

2 teaspoon garlic minced

½ cup red wine optional

1 28 oz. can crushed tomatoes

1 8 oz. can tomato sauce

4 cups beef broth

1 teaspoon oregano dried

1 teaspoon basil dried

2 teaspoon Kosher salt

1 teaspoon black pepper

8 sheets lasagna noodles

Toppings:

8 oz ricotta cheese, whole milk

2 tablespoon Italian parsley chopped

2 cups mozzarella cheese shredded

Instructions

1. Heat the oil in a large skillet over medium heat. Add the beef and Italian sausage and cook until no longer pink, using a wooden spatula to break up the meat as it cooks.

2. Spoon off most of the rendered grease and discard it safely. Add onions, celery (if using), carrots (if using), and garlic. Sauté until the vegetables are soft, about
4 to 5 minutes.

3. Add the wine (if using) and simmer until almost evaporated, about 3 to 4 minutes.

4. Transfer the meat mixture, along with the tomatoes, tomato sauce, herbs, salt, and pepper, into your slow cooker. Cook on LOW to 6 to 7 hours, or on HIGH
for 3 hours. In the last 30 minutes, stir in the pasta.

5. In a bowl, mix together the ricotta cheese with 1 tablespoon of the parsley.

6. Ladle the soup into bowls, sprinkle with mozzarella cheese, and add a dollop of the ricotta/parsley on top. Garnish with more chopped parsley, if desired. 

Serve at once!

Notes:

No slow cooker?  No problem! You can easily prepare lasagna soup on the stovetop by simmering the sauce, broth, and seasonings together, then adding the pasta until tender. Finish with a dollop of ricotta and a sprinkle of mozzarella for the same cozy, comforting flavors in less time. If you’d like to see the video of Kris & Wes makingthis recipe, visit their website at HowToFeedALoon.com

Ingredient Swaps

Protein Swap – Use ground turkey, chicken, or plant-based ground instead of ground beef and sausage. Alternatively, go with all beef, or use ground pork instead of sausage.

Cheese Twist – Stir in cottage cheese, or even cream cheese for extra creaminess.

Pasta Choice – Try rotini, penne, or farfalle noodles for
different textures.

Veggie Boost – Add zucchini, spinach, mushrooms, or bell peppers for more flavor and nutrition.

How To Serve, Store, and Reheat

Garnish with fresh basil or parsley for color and flavor.

Serve with crusty bread or garlic bread for dipping.

Cool completely before transferring to airtight containers.

Store in the refrigerator for up to 4 days.

Freeze in freezer‑safe containers for up to 3 months.

Reheat gently on the stovetop over medium heat,
stirring occasionally.

If the soup thickens, add a splash of broth or water to loosen it.

For single servings, warm in the microwave in 1‑minute intervals, stirring between each.