Description
This Crockpot Lasagna Soup captures all the comforting flavors of classic lasagna in an easy-to-make slow cooker recipe. Combining browned ground beef, aromatic onions and garlic, rich tomato broth, and tender lasagna noodles, it creates a hearty, family-friendly meal perfect for chilly evenings. Topped with creamy ricotta, melty mozzarella, parmesan, and fresh herbs, it’s the ultimate cozy soup experience that pairs perfectly with garlic bread.
Ingredients
Meat & Seasonings
- 1.5-2 pounds lean ground beef
- 1 tablespoon Italian seasoning, divided
- Salt and pepper to taste
Vegetables
- 1 medium onion, diced
- 4-5 garlic cloves, minced
Liquids & Sauces
- 4-5 cups beef broth (or more if you prefer thinner soup)
- 24 ounce jar pasta sauce
- 3 tablespoons tomato paste
Pasta
- 12 ounce lasagna noodles
Cheeses & Garnishes
- 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
- Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon. Season with 1½ teaspoons Italian seasoning, salt, and pepper. Cook until beef is browned with just a hint of pink left. Drain excess fat if necessary.
- Sauté onion and garlic: Add diced onion and minced garlic to the skillet. Cook for a few more minutes until onions are soft and translucent. Transfer the contents 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 thoroughly to combine.
- Slow cook the soup: Cover and cook on low for 4–5 hours or on high for 2–3 hours. You can cook on low for up to 6 hours if needed, since the beef is pre-cooked.
- Cook the noodles: Break lasagna noodles into bite-sized pieces and stir them into the slow cooker. Cover and cook for about 30 minutes or until noodles are tender.
- Serve and garnish: Ladle soup into bowls and top with dollops of ricotta cheese, shredded mozzarella, grated parmesan, and fresh chopped parsley or basil. Adjust salt, pepper, or red pepper flakes to taste. Serve with garlic bread or crusty bread for dipping.
Notes
- Use lean ground beef to reduce excess grease in the soup.
- Adjust the amount of beef broth to achieve your desired soup thickness.
- Breaking the lasagna noodles allows for easy eating without needing utensils for large pasta pieces.
- If fresh herbs are not available, dried parsley or basil can be used as a garnish.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
