Crockpot Lasagna Soup Recipe
This Crockpot Lasagna Soup is a comforting, hearty one-pot meal that combines the rich flavors of classic lasagna in a warm, easy-to-make soup. Ground beef, Italian seasonings, pasta sauce, and broken lasagna noodles simmer together to create a flavorful broth, topped with creamy ricotta, gooey mozzarella, and savory parmesan cheese. Perfect for slow cooker fans craving a simple yet delicious dinner.
- 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
Scale
Meat and Seasonings
- 1.5–2 pounds lean ground beef
- 1 tablespoon Italian seasoning (divided)
- Salt and pepper to taste
Vegetables and Aromatics
- 1 medium onion, diced
- 4–5 garlic cloves, minced
Liquids and Sauces
- 4–5 cups beef broth (or more as needed for thinner soup)
- 24 ounce jar pasta sauce
- 3 tablespoons tomato paste
Pasta
- 12 ounce lasagna noodles, broken into bite-sized pieces
Cheese Toppings
- 1 cup ricotta cheese
- 1 cup freshly shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
Garnish
- Fresh chopped parsley or basil
Instructions
- Brown the Beef: Heat a large skillet over medium-high heat and add the ground beef, breaking it up with a spoon or spatula. Season with 1½ teaspoons Italian seasoning, salt, and pepper. Cook until beef is browned but still slightly pink in the center. Drain excess fat if needed.
- Sauté Aromatics: Add diced onion and minced garlic to the skillet with the beef. Cook for a few more minutes until onions soften and become translucent. Transfer the beef mixture to the slow cooker.
- Add Liquids and Seasonings: Pour beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning into the slow cooker. Stir well to combine all ingredients.
- Slow Cook the Soup: Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours. The beef is pre-cooked, so longer cooking mainly melds flavors. It can be left on low up to 6 hours if needed.
- Cook the Noodles: Break lasagna noodles into bite-sized pieces and stir them into the soup. Cover again and cook for about 30 minutes, or until noodles are tender.
- Serve with Cheese and Garnish: Ladle soup into bowls and top each with a generous dollop of ricotta cheese, followed by shredded mozzarella and grated parmesan. Garnish with fresh parsley or basil. Season with extra salt, pepper, or red pepper flakes as desired. Serve with garlic bread or crusty bread for dipping.
Notes
- You can adjust the amount of beef broth to reach your preferred soup thickness.
- If you prefer, substitute ground turkey for a leaner option.
- Leftover soup stores well in the fridge for 3-4 days or freezes nicely.
- For a vegetarian version, omit meat and use vegetable broth with sautéed mushrooms for a similar depth of flavor.
- Using pre-cooked or no-boil lasagna noodles is not recommended as noodles need time to soften in the slow cooker.
Keywords: Crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, comfort food soup, Italian soup recipe
Find it online: https://miarosetti.com/crockpot-lasagna-soup-recipe/
