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Crockpot Lasagna Soup

A hearty and creamy lasagna soup made in a crockpot that's perfect for busy families and chilly days.
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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: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 pound 1 pound ground beef Can substitute with ground turkey or Italian sausage.
  • 1 medium 1 onion, chopped
  • 2 cloves 2 cloves garlic, minced Toasting garlic enhances flavor.
  • 28 ounces 1 can (28 ounces) crushed tomatoes
  • 4 cups 4 cups beef broth Can be replaced with vegetable broth for vegan option.
  • 2 teaspoons 2 teaspoons dried Italian seasoning
  • 1 teaspoon 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon 1/2 teaspoon black pepper Adjust to taste.
For the noodles and cheese
  • 8 ounces 8 ounces lasagna noodles, broken into pieces Do not add until 30 minutes before serving.
  • 1 cup 1 cup ricotta cheese
  • 1 cup 1 cup shredded mozzarella cheese Can substitute with cheddar cheese for a twist.
  • 1/4 cup 1/4 cup grated Parmesan cheese
  • 1 bunch Fresh basil or parsley for garnish (optional)

Method
 

Preparation
  1. In a skillet, brown the ground beef with the chopped onion and minced garlic over medium heat until cooked through. Drain excess fat.
  2. Transfer the beef mixture to a crockpot. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours.
  2. About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir well.
Cheese Mixture
  1. In a small bowl, mix together ricotta cheese, mozzarella cheese, and Parmesan cheese.
Serving
  1. Serve the soup hot, adding a spoonful of the cheese mixture on top and garnishing with fresh basil or parsley.

Notes

Store leftovers in the fridge for up to 3 days or freeze for 2-3 months. Reheat gently and add a splash of broth if needed. Can add vegetables like spinach or zucchini for added nutrition.