Slow Cooker Lasagna Soup Recipes

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SLOW COOKER LASAGNA SOUP



Slow Cooker Lasagna Soup image

Easy to make low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready on the dinner table, with minimal effort and maximum taste!

Provided by Karina

Categories     Dinner

Time 4h10m

Number Of Ingredients 23

2 teaspoons olive oil
1 pound (500 g) lean ground beef mince
1 large onion (diced)
1 tablespoon minced garlic (or more to taste)
1 large carrot (peeled and chopped)
1 large zucchini (chopped)
2 cups chicken stock ((or broth))
14 oz (420 g) tomato sauce ((Passata))
14 oz (420 g) can crushed tomatoes
2 cups water
4 tablespoons tomato paste
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 beef bouillon cube (crushed)
Salt and freshly ground black pepper (to taste)
8 large lasagna sheets (broken into bite size pieces)
1 cup shredded reduced-fat mozzarella cheese
8 oz (250 g) reduced-fat ricotta cheese
1/3 cup finely shredded parmesan cheese (plus extra to garnish)
2 tablespoons fresh chopped parsley (plus extra to garnish)
2 tablespoons fresh chopped basil
Salt to taste

Steps:

  • Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
  • Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
  • Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
  • In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
  • Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
  • Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
  • Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Nutrition Facts : Calories 437 kcal, Carbohydrate 34 g, Protein 25 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 527 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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



Slow Cooker Lasagna image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h

Yield 6 servings

Number Of Ingredients 25

2 teaspoons olive oil
1 medium onion diced
2 pounds ground beef
1 pound Italian sausage, casing removed
3 cloves garlic, finely chopped
One 28-ounce can diced tomatoes
One 14.5-ounce can diced tomatoes
One 6-ounce can tomato paste
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
3 cups ricotta cheese
3/4 cup freshly grated Parmesan
1/2 cup grated Romano
1 tablespoon minced fresh basil
1 tablespoon minced fresh flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, beaten
Nonstick cooking spray, for spraying the slow cooker
15 uncooked lasagna noodles
2 cups grated mozzarella
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • For the meat mixture: In a large skillet over medium-high heat, add the olive oil and onion and saute for 5 minutes. Add the ground beef, sausage and garlic and cook until brown, 7 to 9 minutes. Add the tomatoes with their juice, tomato paste, basil, parsley, oregano, salt and some pepper and stir. Set aside.
  • For the cheese mixture: In a medium bowl, combine the ricotta, Parmesan, Romano, basil, parsley, salt, pepper and eggs and stir together well.
  • For the lasagna: Spray a 6-quart slow cooker with cooking spray.
  • Spoon in one-quarter of the meat mixture on the bottom and top with 5 lasagna noodles, broken to fit. Add a third of the cheese mixture, then sprinkle with 1/2 cup mozzarella. Repeat this layering twice, starting with the meat mixture and ending with the mozzarella, for 3 layers total.
  • For the fourth layer, top with the remaining meat mixture and remaining 1/2 cup mozzarella. Cover and cook on low for 4 hours. Turn off the heat and allow the lasagna to sit 30 minutes before serving. Sprinkle with chopped parsley.

EASY SLOW COOKER LASAGNA SOUP



Easy Slow Cooker Lasagna Soup image

This easy slow cooker lasagna soup is everything you love about the classic Italian casserole, but it's so much easier to make.

Provided by Kelli Foster

Categories     Pasta dish     Main dish     Soup     Dinner     Lasagna     Noodles

Time 8h10m

Number Of Ingredients 13

1 pound lean ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
1 small onion, diced
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 Parmesan cheese rind (optional)
8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
1 cup shredded low-moisture mozzarella cheese
1/2 cup ricotta cheese
Torn fresh basil leaves

Steps:

  • Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
  • Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
  • Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

Nutrition Facts : SaturatedFat 8.2 g, UnsaturatedFat 0.0 g, Carbohydrate 31.0 g, Sugar 6.2 g, ServingSize Serves 8, Protein 22.0 g, Fat 19.2 g, Calories 386 cal, Sodium 765.8 mg, Fiber 2.7 g, Cholesterol 0 mg

SLOW-COOKED LASAGNA SOUP



Slow-Cooked 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 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
2 cans (8 ounces each) no-salt-added tomato sauce
2 teaspoons Italian seasoning
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
Optional: Shredded Parmesan cheese and minced fresh basil

Steps:

  • In a large skillet, cook sausage over medium-high heat, breaking into crumbles, until no longer pink, 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, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours, until vegetables are tender., Add noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 266 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 725mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

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 LASAGNA



Slow-Cooker Lasagna image

Have all the flavors you love in homemade lasagna without the fussy preparation and baking. This easy version is assembled in your slow cooker, and simmers for hours while you do other things.

Provided by Kraft

Categories     Trusted Brands: Recipes and Tips     Kraft Natural Shredded Cheese

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (15 ounce) container POLLY-O Original Ricotta Cheese
1 (7 ounce) package KRAFT 2% Milk Shredded Mozzarella Cheese, divided
¼ cup KRAFT Grated Parmesan Cheese, divided
1 large egg
2 tablespoons chopped fresh parsley
1 pound ground beef
1 (24 ounce) jar spaghetti sauce
1 cup water
6 lasagna noodles, uncooked

Steps:

  • Mix ricotta cheese, 1 1/2 cups mozzarella cheese, 2 tablespoons Parmesan cheese, egg, and parsley in a medium bowl; set aside.
  • Brown meat in large skillet; drain. Stir in spaghetti sauce and water.
  • Spoon 1 cup meat sauce into a slow cooker; top with layers of half each of the noodles (broken to fit) and cheese mixture. Cover with 2 cups meat sauce. Top with remaining noodles (broken to fit), cheese mixture, and meat sauce. Cover with lid.
  • Cook on LOW until liquid is absorbed, 4 to 6 hours. Sprinkle with remaining mozzarella and Parmesan; let stand, covered, until melted, about 10 minutes.

SLOW COOKER LASAGNA



Slow Cooker Lasagna image

This recipe is so easy, you might think that you are doing something wrong. It is delicious!

Provided by KIMIRN

Categories     World Cuisine Recipes     European     Italian

Time 4h40m

Yield 10

Number Of Ingredients 11

1 pound lean ground beef
1 onion, chopped
2 teaspoons minced garlic
1 (29 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons salt
1 teaspoon dried oregano
1 (12 ounce) package lasagna noodles
12 ounces cottage cheese
½ cup grated Parmesan cheese
16 ounces shredded mozzarella cheese

Steps:

  • In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, salt, and oregano and stir until well incorporated. Cook until heated through.
  • In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.
  • Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.
  • Cover, and cook on LOW setting for 4 to 6 hours.

Nutrition Facts : Calories 446.4 calories, Carbohydrate 35.7 g, Cholesterol 71.6 mg, Fat 20.3 g, Fiber 3.2 g, Protein 31.2 g, SaturatedFat 10.2 g, Sodium 1420.2 mg, Sugar 7.5 g

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.

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SLOW-COOKED LASAGNA SOUP - HY-VEE RECIPES AND IDEAS
1 ¼ lbs. fresh Graziano Bros. Italian sausage. Add yellow onion, chopped. ⅔ c. yellow onion, chopped. Add garlic cloves, minced. 4 garlic cloves, minced. Add Hy-Vee 33%-less-sodium chicken broth. 5 c. Hy-Vee 33%-less-sodium chicken broth. Add (28-oz.) can Full Circle Market organic crushed tomatoes with basil, undrained.
From hy-vee.com
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THE EASIEST SLOW COOKER LASAGNA SOUP RECIPE - FRESH MOMMY BLOG
Instructions. Brown the Italian sausage and ground beef in a large skillet over medium heat and drain off the excess grease. Stir in diced onions and garlic and cook for 2 more minutes. Then place the meat mixture, crushed tomatoes and tomato sauce, and broth in the slow cooker and stir. Add in seasonings.
From freshmommyblog.com
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SLOW COOKER LASAGNA SOUP - CULINARY HILL
2018-04-03 Meanwhile, to the slow cooker, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture. Cover and heat on HIGH for 4 hours or LOW for 8 hours.
From culinaryhill.com
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SIMPLE NOURISHED LIVING
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper. Cover and cook on LOW until the sausage and vegetables are tender, 6 to 8 hours. Add the broken lasagna noodles, cover and cook on HIGH, until tender, about 30 minutes. Turn off the slow cooker and stir in the basil, mozzarella and Parmesan.
From simple-nourished-living.com
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THE ABSOLUTE BEST SLOW COOKER LASAGNA SOUP - XOXOBELLA
2022-01-15 Cook for 1 more minute, then pour into the slow cooker. Add vegetable broth, Italian seasoning, granulated garlic, onion powder, salt, and black pepper to the slow cooker. Cover, and set to low for 6 hours. At the 6 hour mark, break apart the lasagna noodles and add to the slow cooker to soften for 30 minutes.
From xoxobella.com
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SLOW COOKER LASAGNA SOUP - MOMMY HATES COOKING
2013-12-05 In a 5 quart slow cooker mix the ground beef, spaghetti sauce, basil, spinach, garlic, and 4 cups of water. Cook this on low for 6-8 hours. In the last 30 minutes of cook time, add in the broken lasagna noodles and 2 cups of water. Be sure that all the noodles are soaked under the water. Cover and cook for the remaining 30 minutes or until ...
From mommyhatescooking.com
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LASAGNA SOUP (CROCKPOT, STOVE OR INSTANT POT) - SKINNYTASTE
2017-01-20 Stove Top Directions: Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
From skinnytaste.com
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Top Asked Questions

How long to cook lasagna in a slow cooker?
Directions. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low 4-6 hours or until vegetables are tender. Skim fat from soup. Add lasagna; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese.
How to cook lasagna in a crock pot with vegetables?
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.
What is in easy slow cooker lasagna soup?
Easy slow cooker lasagna soup recipe, homemade with simple ingredients. Loaded with lasagna noodles, ricotta, mozzarella cheese, tomatoes and ground beef. Do you crave lasagna, but hate the amount of time it takes to layer it all together? Then, this soup is perfect for you!
How to cook lasagna in a soup?
Directions. Skim fat from soup. Add lasagna; cook 1 hour longer or until tender. 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.

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