Crockpot Lasagna Soup Recipe
Introduction
This Crockpot Lasagna Soup combines all the cozy flavors of traditional lasagna with the ease of a slow cooker meal. It’s hearty, cheesy, and perfect for busy days when you want comfort food without the fuss.
Ingredients
- 1.5-2 pounds lean ground beef
- 1 tablespoon Italian seasoning, divided
- Salt and pepper to taste
- 1 medium onion, diced
- 4-5 garlic cloves, minced
- 4-5 cups beef broth, or more as needed
- 24 ounce jar pasta sauce
- 3 tablespoons tomato paste
- 12 ounce lasagna noodles
- 1 cup ricotta cheese, for topping
- 1 cup freshly shredded mozzarella cheese, for topping
- ½ cup freshly grated parmesan cheese, for topping
- Fresh chopped parsley or basil, for garnish
Instructions
- Step 1: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon or spatula. Season with 1½ teaspoons Italian seasoning, salt, and pepper. Cook until browned with just a hint of pink remaining. Drain excess fat if needed.
- Step 2: Add the diced onion and minced garlic to the skillet. Cook for a few minutes until the onions soften and become translucent. Transfer the beef mixture to your slow cooker.
- Step 3: Pour in the beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning. Stir everything together well.
- Step 4: Cover and cook on low for 4–5 hours or on high for 2–3 hours. You can extend low cooking up to 6 hours if needed since the beef is pre-cooked.
- Step 5: Break the lasagna noodles into bite-sized pieces and add them to the slow cooker. Cover again and cook for about 30 minutes, or until the noodles are tender.
- Step 6: Serve the soup in bowls and top each portion with a dollop of ricotta, a sprinkle of shredded mozzarella and parmesan, and some fresh chopped parsley or basil. Adjust salt, pepper, or add red pepper flakes to taste.
Tips & Variations
- For a vegetarian version, substitute ground beef with lentils or plant-based meat alternatives and use vegetable broth instead of beef broth.
- If you prefer a thicker soup, reduce the amount of beef broth slightly or let it cook uncovered for the last 20 minutes to thicken.
- Adding a pinch of red pepper flakes when cooking the beef adds a nice subtle heat to the soup.
- Use fresh lasagna noodles if available, but adjust the cooking time as they cook faster than dried noodles.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the beef and sauce mixture a day in advance and refrigerate it. Add the noodles and cook on the day you plan to serve for the best texture.
What can I serve with Crockpot Lasagna Soup?
This soup pairs wonderfully with garlic bread or a crusty baguette, perfect for dunking and soaking up the flavorful broth.
PrintCrockpot Lasagna Soup Recipe
This Crockpot Lasagna Soup is a hearty and comforting dish that captures all the flavors of traditional lasagna in a warm, easy-to-make soup. Featuring browned lean ground beef, Italian herbs, rich tomato sauce, tender lasagna noodles, and topped with creamy ricotta, shredded mozzarella, and parmesan cheese, this slow cooker recipe is perfect for a cozy family meal. It’s simple to prepare and perfect for busy days when you want a satisfying dinner waiting for you.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Soup Base
- 1.5–2 pounds lean ground beef
- 1 tablespoon Italian seasoning, divided
- Salt and pepper to taste
- 1 medium onion, diced
- 4–5 garlic cloves, minced
- 4–5 cups beef broth (or more for a thinner soup)
- 24 ounce jar pasta sauce
- 3 tablespoons tomato paste
Pasta
- 12 ounce lasagna noodles
Toppings
- 1 cup ricotta cheese
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- Fresh chopped parsley or basil for garnish
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spoon or spatula. Season with about 1½ teaspoons of Italian seasoning, salt, and pepper. Cook until the beef is browned with just a hint of pink remaining. Drain excess fat if necessary.
- Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the beef. Cook for a few minutes until the onions soften and become translucent. Then transfer the mixture to your slow cooker.
- Add Liquids and Seasoning: Pour the beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning into the slow cooker. Stir everything well to combine.
- Slow Cook the Soup: Cover the slow cooker and cook on low for 4–5 hours, or on high for 2–3 hours. The beef is already cooked, so the goal is to meld flavors. You can also cook on low for up to 6 hours if needed.
- Cook the Noodles: Break the lasagna noodles into bite-sized pieces and stir them into the bubbling soup. Cover and cook for another 30 minutes, or until the noodles are tender.
- Serve with Toppings: Ladle the soup into bowls and add a generous dollop of ricotta cheese. Sprinkle with shredded mozzarella and parmesan cheese, then garnish with fresh parsley or basil. Adjust seasoning with salt, pepper, or red pepper flakes if desired. Serve with garlic bread or crusty bread for dipping.
Notes
- Use lean ground beef to reduce excess fat in the soup.
- If you prefer, substitute ground turkey or chicken for a lighter version.
- Feel free to use gluten-free lasagna noodles for a gluten-free option.
- For a thicker soup, reduce the amount of beef broth.
- Make sure not to overcook noodles once added to prevent them from becoming mushy.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
Keywords: lasagna soup, crockpot recipe, slow cooker soup, Italian soup, comfort food, hearty soup
