Cabbage Lasagna Soup

Name: Cabbage Lasagna Soup (Slow Cooker)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 6 servings
Cuisine: Italian-American
Ingredients: 24 oz marinara sauce; 1/2 white onion, chopped; 32 oz beef broth; 1 lb ground beef, cooked and crumbled; 1/2 head green cabbage, chopped; 1/4 cup shredded mozzarella cheese, for topping; 1 tbsp ricotta cheese, for topping

This slow cooker cabbage lasagna soup replaces traditional pasta with chopped green cabbage to create a high-protein, low-carb version of the classic Italian-American dish. It combines seasoned ground beef, marinara sauce, and creamy ricotta and mozzarella for a comforting meal that cooks hands-off.

⚡Slow Cooker

🌍Italian-American 🏷️Lasagna soup 🏷️Cabbage soup 🏷️Slow cooker Ground beef

🏷️

🏷️Low-carb

🏷️Keto

-0:00

iricksnacksonTikTok

Total

4h 10m

Servings

6

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok · by iricksnacks

-0:00

iricksnacksonTikTok

Ingredients

24 oz marinara sauce
1/2 white onion, chopped
32 oz beef broth
1 lb ground beef, cooked and crumbled
1/2 head green cabbage, chopped
1/4 cup shredded mozzarella cheese, for toppingoptional
1 tbsp ricotta cheese, for toppingoptional

7 Ingredients

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Instructions

1
Pour the marinara sauce into the basin of a slow cooker.
2
Add the chopped onion, beef broth, and cooked ground beef.
3
Add the chopped cabbage and stir gently to combine.
4
Cover the slow cooker and cook on low for 4-6 hours or on high for 2-3 hours, until the cabbage is tender.
5
Ladle the soup into bowls.
6
Top with shredded mozzarella cheese and a dollop of ricotta cheese before serving.

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Tips & Notes

Pro tips

Chop the cabbage into bite-sized pieces so it breaks down evenly and blends into the broth without becoming mushy.
Brown the ground beef thoroughly before adding to remove excess fat and build depth of flavor.
Stir in the cheese toppings at the end or just before serving so they stay creamy rather than stringy.
Use a slow cooker on low for 6–8 hours or high for 3–4 hours; longer cook times will soften the cabbage further for a more soup-like texture.

Substitutions

marinara sauce → tomato sauce or crushed tomatoes (1:1, adjust seasonings)
green cabbage → napa cabbage or savoy cabbage (slightly sweeter, same cook time)
beef broth → chicken broth or vegetable broth (lighter flavor, still works)
ricotta and mozzarella → parmesan or a blend of Italian cheeses (for different flavor profile)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop or microwave, thinning with additional broth if needed. Freezes well for up to 3 months.