Description

All the flavors of classic lasagna—meaty sauce, tender noodles, gooey cheese—transformed into a cozy, spoonable soup that practically makes itself. Perfect for busy weekdays, game day, or any night you want comfort without the fuss.

Ingredients

Scale

2 tsp olive oil (optional, if using lean meat)
2 lbs ground beef, Italian sausage, or a mix
2 small yellow onions, diced
8 garlic cloves, minced
8 cups chicken or vegetable broth
4 cups marinara sauce
2 cans (15 oz each) diced tomatoes, undrained
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried rosemary
1 tsp onion powder
½ tsp red pepper flakes (optional)
16 lasagna noodles, broken into bite-sized pieces
2 tsp balsamic vinegar
1 cup freshly grated Parmesan cheese
Salt and black pepper, to taste
For Serving/Topping:
2 cups shredded mozzarella
1 cup ricotta cheese
Fresh parsley or basil, chopped (optional)

Instructions

Brown the Meat: Heat olive oil in a large skillet over medium heat. Add meat and cook until browned, breaking it up with a spoon.
Add Aromatics: Stir in onions and cook 5–6 minutes until softened. Add garlic and cook 1 more minute until fragrant.
Slow Cooker Setup: Transfer meat mixture to a slow cooker. Add broth, marinara, diced tomatoes, dried herbs, onion powder, and red pepper flakes. Stir to combine.
Cook: Low: 6–7 hours for deep, melded flavors. High: 3–4 hours if short on time.
Add Noodles: About 30 minutes before serving, add broken lasagna noodles. Stir and submerge in liquid. Cook until tender.
Finish Flavors: Stir in balsamic vinegar and Parmesan cheese. Taste and adjust seasoning with salt and pepper.
Serve & Top: Ladle soup into bowls. Top with shredded mozzarella, a dollop of ricotta, and fresh parsley or basil. Serve immediately.

Notes

Noodles mushy? Add them only 20–30 minutes before serving or cook separately and add per bowl.
Stovetop version: Simmer all ingredients (except noodles and cheeses) in a Dutch oven 30+ minutes. Add broken noodles last 15–20 minutes.
Thicker soup: Stir in 2 tbsp cornstarch mixed with ¼ cup cold water or cook uncovered to reduce liquid.
Storage: Refrigerate (without cheese) up to 4 days. Reheat gently and add fresh noodles or broth as needed.

Prep Time: 20 minutes
Cook Time: 3-7 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl (approx. 1/8th of recipe)
Calories: 430
Sugar: 6g
Sodium: 850mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg

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