Description
This Crockpot lasagna soup offers all the comforting flavors of traditional lasagna in a simple, nourishing bowl. It's a hands-off dinner solution perfect for busy weeknights, loved by even the pickiest eaters. The recipe simplifies a classic dish, providing maximum flavor with minimal effort and easy cleanup, making it a family-friendly favorite.
Ingredients
1 lb Ground Beef or Italian Sausage
1 medium Onion, chopped
3 cloves Garlic, minced
1 (28 oz) can Crushed Tomatoes
1 (14.5 oz) can Diced Tomatoes, undrained
2 tbsp Tomato Paste
4 cups Chicken Broth
2 tsp Italian Seasoning
1 tsp Dried Basil
1 tsp Salt
1/2 tsp Black Pepper
6–8 sheets Lasagna Noodles, broke
1/2 cup Ricotta Cheese
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese
2 tbsp Fresh Parsley, chopped (for garnish)
Instructions
- Brown the ground beef or sausage in a skillet over medium-high heat. Drain excess fat
- Add chopped onion to the skillet; cook until softened, about 5 minutes. Stir in minced garlic and cook for another minute until fragrant
- Transfer the meat mixture to your slow cooker
- Pour in crushed tomatoes, diced tomatoes, tomato paste, and chicken broth
- Stir in Italian seasoning, dried basil, salt, and black pepper
- Cover your slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. This long simmer develops the incredible flavors of your Crockpot lasagna soup
- About 30-45 minutes before serving, break the lasagna noodles into small pieces and add them to the slow cooker. Stir well
- Continue cooking until the noodles are tender. This is key for the perfect Crockpot lasagna soup texture
- In a small bowl, combine ricotta cheese and grated Parmesan cheese
- Serve the hot Crockpot lasagna soup into bowls. Top each serving with a dollop of the ricotta mixture, a sprinkle of shredded mozzarella, and fresh parsley. Enjoy your amazing Crockpot lasagna soup!
Notes
For a vegetarian version, omit the meat and add lentils or extra vegetables. Try ground turkey for a lighter option. Add a splash of red wine for deeper flavor, or spinach/kale for added greens. Gluten-free lasagna noodles can be used for a gluten-free friendly option.
For a creamier soup, stir in a splash of heavy cream at the end. Ensure noodles are submerged to cook evenly. Undercook noodles slightly if planning to reheat portions to prevent mushiness. Always taste and adjust seasonings before serving.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual portions on the stovetop or in the microwave, adding extra broth or water if needed. The soup also freezes well for up to 3 months; thaw overnight before reheating.
This soup tastes even better the next day. To make ahead, prepare the soup base (everything but the noodles) in advance and add noodles 30-45 minutes before serving.
Regular dried lasagna noodles work best; break them into small pieces. Avoid 'no-boil' noodles. You can add diced carrots, bell peppers, or zucchini for extra vegetables.
Serve with a crisp green salad, crusty garlic bread, or roasted vegetables to complete the meal.
- Prep Time: 20 mins
- Cook Time: 3 hours 45 mins
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
Keywords: Crockpot lasagna soup, slow cooker, easy weeknight meal, comfort food, family-friendly, hands-off dinner, minimal effort, hearty soup, beef, Italian sausage