All the cozy flavors of classic lasagna — rich tomato sauce, tender noodles, savory meat, and creamy cheese — transformed into a warm, comforting soup made effortlessly in the slow cooker. This one-pot meal is perfect for busy days, family dinners, or freezer-friendly meal prep. It’s thick, hearty, and deeply satisfying without the layering and baking of traditional lasagna.

 Ingredients (Serves 6–8)

Soup Base

• 1 lb ground beef or Italian sausage (or ground turkey)

• 1 tbsp olive oil

• 1 small onion, diced

• 4 cloves garlic, minced

• 1 (28 oz) can crushed tomatoes

• 1 (15 oz) can tomato sauce

• 1 (14.5 oz) can diced tomatoes

• 4 cups low-sodium chicken or beef broth

• 2 tbsp tomato paste

• 1½ tsp Italian seasoning

• 1 tsp dried basil

• ½ tsp oregano

• ½ tsp salt

• ½ tsp black pepper

• ¼ tsp red pepper flakes (optional)

Pasta & Cheese

• 8–10 lasagna noodles, broken into pieces

• 1 cup ricotta cheese

• 1½ cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• Fresh basil or parsley (optional garnish)

 Instructions

 Brown the meat:
Heat olive oil in a skillet. Add ground beef and onion, cook until browned. Drain excess fat. Stir in garlic and cook 30 seconds.

 Transfer to slow cooker:
Add browned meat mixture to slow cooker along with crushed tomatoes, tomato sauce, diced tomatoes, broth, tomato paste, seasonings, salt, pepper, and chili flakes. Stir well.

 Cook:
Cover and cook:

• LOW: 6–7 hours

• HIGH: 3–4 hours

 Add pasta:
During the last 30–40 minutes, stir in broken lasagna noodles. Cover and cook until tender.

 Serve:
Ladle soup into bowls and top each serving with a dollop of ricotta, mozzarella, and Parmesan. Garnish with herbs.

 Why This Recipe Works

• Slow cooker flavor build: Deep, rich tomato sauce develops naturally

• Broken lasagna noodles: Give classic texture without layering

• Ricotta topping: Mimics lasagna filling perfectly

• One-pot comfort: Minimal cleanup, maximum satisfaction

 Tips & Variations

 Use Italian sausage for bolder flavor
 Swap beef for ground turkey or chicken
 Make vegetarian with mushrooms, zucchini, and spinach
 Add spinach during last 10 minutes for extra greens
 Use gluten-free noodles if needed
 Add cream cheese (2 tbsp) for ultra-creamy broth

Q & A

Q: Can I cook the pasta separately?
Yes — if storing leftovers, cook pasta separately and add when serving to prevent over-softening.

Q: Can I freeze this soup?
Yes — freeze without pasta for best texture. Add fresh noodles when reheating.

Q: Can I make this dairy-free?
Yes — skip cheese or use dairy-free alternatives.

Q: How do I thicken the soup?
Let it simmer uncovered for 10–15 minutes or add extra tomato paste.

 Nutrition (Per Serving – approx)

• Calories: ~390

• Protein: 26g

• Fat: 18g

• Carbs: 34g

 WW (Weight Watchers) Points

7–9 points per serving (depending on meat and cheese)

 Serving Ideas

• Garlic bread or breadsticks

• Simple green salad

• Roasted vegetables

• Parmesan toast