Description
Crockpot Lasagna Soup is a hearty, comforting meal that captures all the rich flavors of traditional lasagna in a convenient soup form. This slow cooker recipe combines tender lasagna noodles, savory ground beef or Italian sausage, a flavorful tomato broth, and a trio of creamy cheeses for a dish that’s perfect for busy weeknights or family dinners. It’s easy to prepare with minimal prep work, and the slow cooker does all the hard work, allowing the ingredients to meld together beautifully. Serve this delicious soup with garlic bread or a simple green salad for a complete, satisfying meal.
Ingredients
Scale
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Over medium heat, cook the ground beef in a large skillet until browned. Drain any excess fat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant.
- Transfer the cooked beef mixture to the crockpot. Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, and tomato paste. Stir in the dried basil, oregano, thyme, salt, and pepper.
- Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the flavors are well combined.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir to combine and ensure the noodles are submerged in the liquid.
- Mix the ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl.
- About 10 minutes before serving, stir the cheese mixture into the soup. Let it cook until the cheese is melted and the noodles are tender.
- Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve hot and enjoy!
Notes
- Meat Options: Ground beef or Italian sausage are the classic choices for this soup, but you can mix both for more complex flavor. For a leaner option, substitute with ground turkey or chicken.
- Vegetarian Version: To make this soup vegetarian, omit the meat and use plant-based crumbles or extra vegetables like zucchini, mushrooms, and spinach. You can also add lentils for added protein.
- Pasta: Lasagna noodles broken into bite-sized pieces are traditional for this soup, but you can substitute with other types of pasta like fusilli, penne, or mini shells. Add the pasta toward the end of cooking to prevent it from becoming mushy.
- Cheese: A blend of ricotta, mozzarella, and Parmesan cheese adds the signature cheesy lasagna taste. For an extra creamy texture, stir in a dollop of ricotta just before serving.
- Vegetable Add-Ins: Boost the nutrition by adding vegetables such as spinach, zucchini, or mushrooms. These can be sautéed with the meat or added directly to the Crockpot.
- Freezer-Friendly: This soup freezes well. For best results, freeze without the pasta and add freshly cooked noodles when reheating. Store in airtight containers for up to 3 months.
- Consistency Adjustments: If your soup is too thick, add more broth to thin it out. If it’s too watery, let it cook uncovered for the last 30 minutes to allow the liquid to reduce.
- Serving Suggestions: Pair this soup with garlic bread, crusty bread, or a green salad for a complete meal. You can also top the soup with fresh herbs like basil or parsley, a drizzle of olive oil, or a sprinkle of red pepper flakes for extra flavor.