Slow-Cooker Lasagna Soup with Ground Beef and Bow-Tie Pasta
A hearty one-pot comfort soup that captures all the flavors of classic lasagna in an easy slow-cooker format. Ground beef, crushed tomatoes, and Italian herbs create a rich base, while bow-tie pasta and tender zucchini add satisfying texture. Perfect for busy weeknights or feeding a crowd, this soup delivers the familiar taste of lasagna without the layering and baking time. The slow cooking process melds the flavors beautifully, creating a warming meal that's both familiar and convenient.
Ingredients
- 1 lb ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, finely chopped
- 1 can (28 oz) crushed tomatoes, undrained
- 1 can (15 oz) tomato sauce
- 1 carton (32 oz) Progresso beef flavored broth
- 2 cups mushrooms, sliced
- 1 tablespoon dried basil leaves
- 1 tablespoon dried parsley
- 1 cup water
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup bow-tie pasta, uncookedgluten-free pasta1:1dietary
gluten-free option
- 2 cups zucchini, chopped
- shredded cheese(optional)
Instructions
- 1
Cook beef and onion in skillet over medium-high heat, stirring frequently, until beef is brown, then drain
- 2
Place cooked beef mixture in slow cooker
- 3
Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker and stir
- 4
Cover and cook on Low heat setting for 7 to 8 hours
- 5
When about 30 minutes remain, add uncooked pasta and zucchini
- 6
Cover and continue cooking until time is complete
- 7
Top with shredded cheese before serving
Tips
Brown the beef thoroughly and drain well to prevent greasy soup and ensure better flavor development.
Add pasta and zucchini only in the final 30 minutes to prevent overcooking and mushy texture.
Use any short pasta shape if bow-tie pasta is unavailable - penne, rotini, or shells work well.
Good to Know
Refrigerate leftovers up to 3 days in airtight containers
Can be made 1 day ahead and reheated, add pasta fresh when reheating
Ladle into bowls and top with shredded cheese, serve with crusty bread
Common Mistakes
Add pasta at the beginning to avoid mushy, overcooked noodles
Skip draining the beef to avoid greasy soup
Substitutions
gluten-free option
FAQ
Can I make this on the stovetop instead?
Yes, simmer all ingredients except pasta for 45 minutes, then add pasta and zucchini for final 10-12 minutes until pasta is tender.
What if I don't have a 6-quart slow cooker?
Use a 4-quart cooker but reduce ingredients by half, or use a large Dutch oven on stovetop with adjusted cooking times.
How long will leftovers keep?
Store in refrigerator up to 3 days. Pasta may absorb liquid, so add extra broth when reheating if needed.