Make This

Lasagna Soup

Easier and less expensive than the real thing!

Lasagna! I love it. But it can be complicated and expensive to make. So, why not mix things up a bit and make lasagna as a soup? Not only is this recipe just as hearty and comfort-filled as its layered pasta counterpart, it’s also a slow cooker-easy, quick and economical weeknight treat!


  • 1 lb. ground beef
  • 1 lb. ground Italian sausage
  • 24 oz. marinara sauce
  • 2 14.5-oz. cans diced tomatoes with basil and garlic
  • 1/4 cup diced Vidalia onion
  • 64 oz. beef broth
  • 4 cups water
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. dried basil
  • 1 Tbsp. dried oregano
  • 2 bay leaves
  • 16 oz. no-boil lasagna noodles, broken into bite-size pieces
  • 5 oz. shredded Parmesan cheese

How To

  1. Brown ground beef and sausage together; drain, rinse and add to slow cooker.
  2. Add marinara sauce, diced tomatoes, onion, beef broth, water, garlic, basil and oregano to slow cooker.
  3. Cook on low for 6–8 hours.
  4. Add broken noodles to soup at least 30 minutes before you plan to serve the soup.
  5. Ladle soup into bowls and garnish with shredded Parmesan cheese.

See hints for this recipe at right



  • Instead of using plain marinara sauce, pick out a zesty or more flavorful one to give the soup added flavor (we used fire-roasted tomato and garlic marinara sauce).
  • You can use any kind of diced tomato (including one that has diced onion in it for ease!) that you think sounds good. There are a multitude of varieties available, from zesty versions with chilies to those already flavored with Italian herbs. Experiment until you find the one you like best in this recipe.
  • If you are watching your family’s intake of salt, choose lower-sodium or no-sodium beef broth.
  • Let your kids break up the noodles for fun. Put the noodles in a large, zip-top resealable plastic bag, zip it tight and let your children roll over the noodles with a rolling pin.



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