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Crockpot Lasagna Soup

A cozy and creamy lasagna soup made effortlessly in a slow cooker, blending all the classic lasagna flavors in a comforting bowl.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef You can swap for ground turkey or Italian sausage.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced Toasting the garlic enhances flavor.
Liquids and Base
  • 1 can crushed tomatoes (28 ounces) For a chunkier texture, use whole or diced tomatoes.
  • 4 cups beef broth Can substitute with vegetable broth for a vegetarian option.
Noodles and Dairy
  • 2 cups lasagna noodles, broken into pieces Ditalini or other pasta shapes can be used.
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese Reserve some for garnish.
  • 1/2 cup grated Parmesan cheese
Seasonings
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
  • to garnish Fresh basil Optional garnish for added flavor.

Method
 

Preparation
  1. In a skillet, brown the ground beef with the chopped onion and minced garlic. Drain excess fat.
  2. Transfer the beef mixture to the slow cooker. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. About 30 minutes before serving, add the broken lasagna noodles to the slow cooker and stir.
  3. Once the noodles are cooked, stir in the ricotta cheese, half of the mozzarella, and Parmesan cheese.
Serving
  1. Serve hot, garnished with fresh basil and remaining mozzarella on top.

Notes

Store leftovers in a sealed container for up to 3-4 days in the fridge. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.