To make an easy slow cooker lasagna soup, combine cooked ground beef, pasta sauce, water and seasonings in a slow cooker. Cook on low for eight hours, adding in broken lasagna noodles in the last 30 minutes of cooking. Top individual bowls with mozzarella and ricotta cheeses.
For lasagna soup, use 1 pound of ground beef, a 24-ounce jar of pasta sauce, 4 cups water, 1 clove of crushed garlic and Italian spices, such as chopped basil, parsley and oregano, to taste. Season with salt and pepper as well. You can use chicken or beef broth instead of water for more flavor. Ground beef is optional. If you want a vegetarian lasagna soup, skip the meat and add in 15 ounces of cannelloni beans and/or up to 3 cups of spinach.
Use any type of bottled pasta sauce that you want. Another option, instead of pasta sauce, is to add a 15-ounce can of diced tomatoes and 1/4 cup tomato paste to the slow cooker. Break up 12 ounces of lasagna noodles to add to the soup in the last 30 minutes. If you don't have lasagna noodles, feel free to use any type of pasta you have on hand. Add in 2 cups of water along with the pasta, as they will soak up much of the liquid. Ladle the lasagna soup into individual bowls and top each with ricotta cheese and mozzarella, using as much as is preferred.