Crockpot Lasagna Soup

Why Make This Recipe

Crockpot Lasagna Soup is a delightful twist on traditional lasagna. It combines all the great flavors of lasagna into a warm, comforting soup. This recipe is perfect for busy weeknights because you can prepare it in the morning and let your crockpot do the work. It’s hearty, filling, and loved by both kids and adults alike! Plus, it’s an easy way to sneak in some veggies if you want to add them.

How to Make Crockpot Lasagna Soup

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 4 cups beef or vegetable broth
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups uncooked pasta
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• Fresh basil or parsley for garnish

Directions

1. In a skillet, brown the ground beef with the onion and garlic over medium heat. Drain the excess grease.
2. Transfer the meat mixture to a crockpot. Add crushed tomatoes, broth, basil, oregano, salt, and pepper. Stir well.
3. Cook on low for 6-8 hours or high for 3-4 hours.
4. About 30 minutes before serving, add the uncooked pasta to the crockpot.
5. Once the pasta is cooked, stir in the ricotta cheese and half of the mozzarella cheese until melted.
6. Serve hot, garnished with remaining mozzarella cheese and fresh basil or parsley.

How to Serve Crockpot Lasagna Soup

Serve your Crockpot Lasagna Soup hot in bowls. You can top it with more mozzarella cheese and a sprinkle of fresh basil or parsley for a burst of color and added flavor. This soup pairs well with garlic bread or a fresh salad for a complete meal.

How to Store Crockpot Lasagna Soup

To store the leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it longer, consider freezing it. Make sure to freeze in a freezer-safe container, and it can last for up to 3 months.

Tips to Make Crockpot Lasagna Soup

• For a richer flavor, add a dash of red wine to the meat mixture.
• Feel free to add chopped vegetables like bell peppers or spinach for extra nutrition.
• If you prefer a thicker soup, you can reduce the amount of broth or add more pasta.

Variation

You can make this recipe vegetarian by substituting ground beef with a mix of lentils and diced mushrooms. Use vegetable broth and skip the ricotta cheese, or replace it with a plant-based alternative.

FAQs

Can I use other types of meat?
Yes, you can substitute ground beef with ground turkey or sausage for different flavors.

What type of pasta works best?
Short pasta shapes like shells, rotini, or elbow macaroni work best in this soup since they cook well in a crockpot.

Can I make this soup ahead of time?
Yes, this soup is great for meal prep. Just prepare it in the crockpot and store leftovers in the refrigerator or freezer.

Crockpot Lasagna Soup

A hearty and comforting soup that captures all the flavors of traditional lasagna in an easy-to-make crockpot meal.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings 6 people

Calories 450 kcal

Equipment

• Crockpot
• Large Skillet
• Mixing Bowl

Ingredients

  

Main Ingredients

• 1 lb ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 28 oz crushed tomatoes
• 4 cups beef broth
• 2 tsp Italian seasoning
• 1 tsp salt
• 0.5 tsp black pepper
• 6 lasagna noodles broken into pieces
• 15 oz ricotta cheese
• 0.5 cup Parmesan cheese grated
• 1.5 cups mozzarella cheese shredded
• 0.25 cup fresh parsley chopped

For Serving (Optional)

• extra Parmesan cheese for garnish
• fresh basil for garnish

Instructions

 

Preparation

• Brown the ground beef, then drain any excess fat and add the chopped onion and minced garlic, cooking until softened.
• Transfer the beef mixture to the crockpot along with crushed tomatoes, beef broth, Italian seasoning, salt, and pepper, stirring to combine.
• Cover and cook on low for 3-4 hours or on high for 2-3 hours.

Final Steps

• Stir in the broken lasagna noodles and continue to cook for another 30-45 minutes until the noodles are tender.
• In a separate bowl, combine ricotta cheese, grated Parmesan cheese, and chopped fresh parsley.
• To serve, ladle the soup into bowls, dollop with the ricotta mixture, and sprinkle with shredded mozzarella cheese.

Notes

For a vegetarian option, omit the ground beef and add a can of drained lentils or mushrooms. Adjust seasoning to taste. Garnish with extra Parmesan and fresh basil if desired.