Easy Slow Cooker Lasagna Soup

I’ve never met a lasagna I didn’t love. Yes, there’s something about the way it’s assembled — with the rich sauce, melty cheese, and juicy bits of browned meat blanketing the noodles — but what really makes it stand out is how the ingredients come together for a warm, comforting meal. And that’s exactly what you can expect when you tuck into a bowl of this lasagna-inspired soup. The secret to the best (and easiest) lasagna soup is jarred marinara sauce. Since a lot of marinara sauces are infused with herbs, spices, and roasted garlic, they come packed with a whole lot more flavor than a can of tomatoes.

It’s everything you love about the classic casserole, packaged in a cozy new way. Here’s how to make it in your slow cooker.

• It starts with a jar of marinara. Yes, that’s right! A jar of your favorite marinara sauce and a few cups of broth are what make up the base of this easy and delicious soup.
• It’s packed with flavor. Marinara beats out a can of chopped tomatoes because of the flavor it delivers. And then there’s the thicker consistency, which makes for an irresistibly velvety broth.

• Ground beef: You’ll need 1 pound of lean ground beef.
• Chicken broth: Use low-sodium chicken broth to control the amount of salt in the soup.
• Marinara sauce: You can use your favorite brand of jarred marinara sauce. Of course, you can always make your own marinara, but it’s hard to beat the convenience of store-bought — especially when your priority is a super-easy dinner.
• Aromatics: Dice 1 small onion and mince 2 cloves of garlic.
• Italian seasoning: A couple teaspoons of Italian seasoning bumps up the flavor.
• Lasagna noodles: Break dried lasagna noodles into bite-size pieces.
• Cheese: If you have a Parmesan rind, throw it in the slow cooker with the other ingredients. It adds a boost of umami flavor to the soup. When it’s time to serve, top each bowl of soup with shredded low-moisture mozzarella and ricotta cheese.
• Fresh basil: Garnish with torn fresh basil right before serving.

1. Combine the ingredients in the slow cooker. Place the ground beef, kosher salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
2. Cook. Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours.
3. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
4. Serve. Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil.

Leftovers can be refrigerated in an airtight container for up to 4 days.

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