Lasagna Soup (Slow Cooker)

Prep Time
Cook Time
Ready In

Recipe: #30694

October 17, 2018

"I think this recipe is open to adaptations based on what is on hand, but this uses common pantry items. Recipe source: Cooking Light (November 2018)"

Original recipe yields 8 servings


  • Serving Size: 1 (349.9 g)
  • Calories 253.4
  • Total Fat - 13.7 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 61.2 mg
  • Sodium - 997 mg
  • Total Carbohydrate - 11.5 g
  • Dietary Fiber - 2.6 g
  • Sugars - 5 g
  • Protein - 21.2 g
  • Calcium - 145.1 mg
  • Iron - 2.6 mg
  • Vitamin C - 35.6 mg
  • Thiamin - 0.1 mg

Step 1

In a skillet over medium high heat cook the beef until browned (5 minutes) and then transfer to a slow cooker (5-6 quart size). Stir in the next 4 ingredients (-garlic). Stir in the next 6 ingredients (-pepper). Cover and cook on low for 6 hours.

Step 2

Stir lasagna noodles into the soup and cover and cook on low for 30 minutes. Stir in half and half.

Step 3

Divide among 8 bowls and top with the mozzarella and basil.

Tips & Variations

No special items needed.



We had this tonight. I used ground oregano instead. It was good. Like a goofball, I broke the noodles the short way instead of the long way. It was good, anyway. FYI I was able to use a 4 quart Crock Pot. I like cheese, so I piled it on top.

(8 Dec 2021)


Loved this combination, so much so I printed a new copy for my recipe drawer. Made it with ground beef, used the button mushrooms I had on hand, although didn't have fresh basil on hand I added dried to the pot with great results. The extra servings went into my freezer stash, an added plus is it's very freezer friendly.

review by:
(20 Mar 2019)


Just like lasagna! I did take liberties with this recipe due to what I had on hand. Used ground beef, no red pepper, 2 cups broth, leftover egg noodles, whipping cream and dried basil for garnish. It is a wonderfully delicious hearty soup for this cold evening. Thank you for sharing Ellie! Made for Billboard Recipe Tag.

review by:
(17 Feb 2019)