Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup has a tasty tomato base, cooked ground beef, and seasonings, all packed with cheese-filled tortellini and a creamy cheese mix.

Slow Cooker Lasagna Soup

This comforting and hearty soup channels all the best flavors from lasagna into a delicious, thick, and creamy soup.

This Slow Cooker Lasagna Soup begins with a saucy tomato beef base and is loaded up with tender bites of cheese-filled tortellini and a blend of three cheeses. The cheese topping melts beautifully into the soup adding a nice creamy element.

This soup is a total crowd-pleaser and is overall much simpler to make than a from-scratch lasagna!

Ingredients

• Olive Oil: Use extra virgin for the best flavor.
• Yellow Onion: Cook until soft to enhance sweetness.
• Minced Garlic: Add garlic after the onion to prevent burning.
• Lean Ground Beef: Adds protein. Use lean beef to keep the soup lighter.
• Crushed Tomatoes: Forms the soup base. Use high-quality tomatoes for better flavor.
• Fire-Roasted Diced Tomatoes: Substitute with regular diced tomatoes if unavailable.
• Tomato Paste: Cook the paste briefly with the onions for more depth.
• Marinara Sauce: Choose your favorite store-bought or homemade sauce.
• White Sugar: Balances the acidity of the tomatoes.
• Seasonings: Enhance the overall flavor of the soup.
• Beef Broth or Stock: Use low-sodium to control the saltiness of the soup.
• Frozen Cheese-Filled Tortellini: Provides a filling element and cheesy flavor.
• Cheese Toppings: Parmesan, Mozzarella, and Mascarpone or Ricotta Cheese adds a creamy texture.

Cooking the Tortellini Separately

You can prepare tortellini in the soup, but I prefer it separately for a few reasons:

• Different types of tortellini (pantry, frozen, fresh) have different cooking times. If you add it to the soup, frozen tortellini are best, but cooking times can vary with slow cookers.
• Tortellini absorb liquid as they sit, causing them to swell. The soup is tasty right after cooking, but it can alter the texture if left to sit.
• To store leftovers, keep tortellini separate from the soup to avoid excessive swelling. Heat them individually before serving.

How To Make Slow Cooker Lasagna Soup

1. Sauté: Heat oil in a pan. Cook onion and garlic until soft. Add beef and cook until browned. Drain extra fat.
2. Combine: Transfer to a slow cooker. Add tomatoes, tomato paste, marinara sauce, sugar, spices, and beef broth. Mix well.
3. Cook: Cover and cook on high for 3-4 hours or low for 5-7 hours.
4. Prepare Tortellini: Cook tortellini in salted water. Drain.
5. Mix Cheeses: Combine mozzarella, Parm, and mascarpone or ricotta cheese.
6. Serve: Pour soup into bowls, add tortellini, and top with the cheese mixture. Enjoy!

Slow Cooker Lasagna Soup Tips

• Salt the water: Salt the tortellini water to enhance flavor. Taste the soup frequently and adjust seasonings as needed.
• Use quality beef stock: Good stock, like Swanson®, greatly improves flavor.
• Choose San Marzano tomatoes: They’re sweeter and less acidic, and fire-roasted ones add smokiness.
• Opt for Rao’s® marinara: This thick, hearty sauce provides a homemade flavor.
• Add fresh parsley: It adds freshness and balances the richness of the soup.

Recipe Variations

• Try Italian sausage (mild or spicy) rather than ground beef.
• Stir in some red pepper flakes to individual bowls of the soup.
• Swap the ricotta cheese for mascarpone cheese for a creamy cheese filling.
• To thicken the soup, use less beef stock, and to thin it out, pour in more broth.

More Soup Recipes

• Crockpot Chicken Wild Rice Soup with sweet potatoes
• Chicken Curry Soup with Baby Gold Potatoes
• Italian Sausage Orzo Soup with lots of veggies
• Chicken Pot Pie Soup with puff pastry toppers
• Broccoli Potato Soup with sharp Cheddar cheese