Best Dump and Go Lasagna Soup Recipes
Craving the comforting layers of lasagna but without all the effort? Lasagna soup is the perfect solution! These dump and go slow cooker lasagna soup recipes give you all the rich flavors of lasagna in a hearty, soup form. Just dump everything in your slow cooker and let it cook to perfection. No need for layering – it's the ultimate easy dinner.
➡ Classic Lasagna Soup Recipe
Ingredients:
1 lb ground beef
1 onion, chopped
1 garlic clove, minced
1 jar marinara sauce
4 cups beef broth
1 can (14.5 oz) diced tomatoes
9 lasagna noodles, broken into pieces
1 tsp Italian seasoning
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
1. Brown the ground beef in a skillet and drain excess fat.
2. Add the beef, onion, and garlic to the slow cooker.
3. Stir in marinara sauce, beef broth, diced tomatoes, and Italian seasoning. Season with salt and pepper.
4. Break the lasagna noodles into pieces and add them to the slow cooker.
5. Cover and cook on low for 4 hours, or until the noodles are tender.
6. Just before serving, stir in the ricotta cheese and mozzarella cheese.
7. Top with Parmesan cheese and serve hot.
➡ Vegetarian Lasagna Soup Recipe
Ingredients:
1 onion, chopped
2 carrots, sliced
1 zucchini, diced
1 jar marinara sauce
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
9 lasagna noodles, broken into pieces
1 tsp Italian seasoning
1 tsp garlic powder
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
1. In the slow cooker, combine the onion, carrots, zucchini, marinara sauce, vegetable broth, diced tomatoes, Italian seasoning, garlic powder, salt, and pepper.
2. Break the lasagna noodles into pieces and stir them in.
3. Cover and cook on low for 4 hours or until the noodles are tender.
4. Stir in ricotta cheese and mozzarella cheese just before serving.
5. Sprinkle with Parmesan cheese and serve.
➡ Chicken Alfredo Lasagna Soup Recipe
Ingredients:
2 cups cooked chicken, shredded
1 jar Alfredo sauce
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
9 lasagna noodles, broken into pieces
1/2 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
1/2 cup heavy cream
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
1. Combine the chicken, Alfredo sauce, chicken broth, diced tomatoes, garlic powder, Italian seasoning, salt, and pepper in the slow cooker.
2. Break the lasagna noodles into pieces and add them to the pot.
3. Cover and cook on low for 4 hours until noodles are tender.
4. Stir in heavy cream and mozzarella cheese just before serving.
5. Top with Parmesan cheese and serve hot.
➡ Beef and Sausage Lasagna Soup Recipe
Ingredients:
1/2 lb ground beef
1/2 lb Italian sausage
1 onion, chopped
1 garlic clove, minced
1 jar marinara sauce
4 cups beef broth
1 can (14.5 oz) diced tomatoes
9 lasagna noodles, broken into pieces
1 tsp Italian seasoning
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
1. Brown the beef and sausage in a skillet, then drain excess fat.
2. Add the beef, sausage, onion, and garlic to the slow cooker.
3. Stir in marinara sauce, beef broth, diced tomatoes, Italian seasoning, salt, and pepper.
4. Break the lasagna noodles into pieces and add them to the slow cooker.
5. Cover and cook on low for 4 hours, or until the noodles are tender.
6. Stir in ricotta cheese and mozzarella cheese just before serving.
7. Top with Parmesan cheese and serve.
➡ Spinach and Mushroom Lasagna Soup Recipe
Ingredients:
1 onion, chopped
2 cups mushrooms, sliced
1 jar marinara sauce
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes
9 lasagna noodles, broken into pieces
2 cups spinach, chopped
1 tsp garlic powder
Salt and pepper to taste
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
1. In the slow cooker, combine the onion, mushrooms, marinara sauce, vegetable broth, diced tomatoes, garlic powder, salt, and pepper.
2. Break the lasagna noodles into pieces and stir them into the soup mixture.
3. Cover and cook on low for 4 hours or until noodles are tender.
4. Stir in the spinach, ricotta cheese, and mozzarella cheese just before serving.
5. Top with Parmesan cheese and serve.
Tips and Swap Ideas
Meat Options: If you prefer a lighter version, swap ground beef or sausage for turkey or chicken.
Noodle Substitution: You can use any kind of pasta if you don't have lasagna noodles. Just break them into smaller pieces.
Cheese Alternatives: For a creamy texture, use a bit of cream cheese in place of ricotta, or try a dairy-free ricotta for a vegan-friendly option.
Vegetable Add-ins: Add extra vegetables such as bell peppers, peas, or eggplant to increase the flavor and nutrition.
