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Crockpot Lasagna Soup Recipe

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★★★★★

4.6 from 150 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://nayabaker.com/crockpot-lasagna-soup-recipe/