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Slow Cooker Lasagna Soup

What's better than baked lasagna? Lasagna in a bowl! This Slow Cooker Lasagna Soup is packed with tender ground beef, crushed tomatoes, zucchini, spinach and bow tie pasta. Topped with a dollop of ricotta and sprinkle of mozzarella -- you've got yourself a delicious, cheesy weeknight meal!

Servings 8
Author Emily Weeks, RDN, LD


  • 1 lb lean ground beef or turkey
  • 1 garlic clove minced
  • 1 Tbsp onion powder
  • 1/2 tsp red pepper flakes
  • 1 24- oz jar marinara sauce
  • 1 15- oz can diced tomatoes
  • 2 Tbsp tomato paste
  • 2 tsp balsamic vinegar
  • 1 tsp granulated sugar
  • 1 Tbsp dried basil
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp black pepper
  • 1 bay leaf
  • 4 cups chicken broth
  • 1 zucchini diced
  • 5 oz frozen spinach thawed and drained
  • 8 oz bow tie pasta
  • 1 cup ricotta
  • shredded mozzarella for topping


  1. Heat a large non-stick skillet over medium heat. Add the beef, garlic, onion powder and red pepper flakes. Cook until meat is browned. Drain fat.

  2. Add to crock pot. Add marinara, tomatoes, tomato paste, balsamic, sugar, basil, salt, oregano, black pepper, bay leaf, chicken broth, and zucchini.

  3. Cook on low for 6 hours. Thirty minutes before serving, add the spinach and pasta. When ready to serve, discard bay leaf. Garnish each bowl with a scoop of ricotta and sprinkle of mozzarella!