Why Make This Recipe
Crockpot Lasagna Soup is an easy and delicious dish that combines all the flavors of traditional lasagna into a hearty soup. It’s perfect for busy days since it cooks slowly while you go about your activities. The best part? You can enjoy the rich taste of lasagna without the hassle of layering noodles and baking it in the oven. This comforting, warm dish is great for family dinners, potlucks, or even meal prep for the week ahead!
How to Make Crockpot Lasagna Soup
To create this tasty meal, you’ll layer flavors and ingredients in a crockpot that slowly brings everything together. Here’s how to make it:
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) tomato sauce
- 2 tsp dried Italian seasoning
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Parmesan cheese for topping
- Salt and pepper to taste
Directions
- In a skillet over medium heat, brown the ground beef with the onion and garlic until the meat is cooked through. Drain any excess fat.
- In the crockpot, combine the cooked beef mixture, crushed tomatoes, broth, tomato sauce, Italian seasoning, and salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot.
- Once the noodles are tender, stir in the ricotta and half of the mozzarella cheese.
- Serve hot, topped with the remaining mozzarella and Parmesan cheese.
How to Serve Crockpot Lasagna Soup
Serve this lasagna soup hot, garnished with extra mozzarella and a sprinkle of Parmesan cheese. It pairs well with crusty bread or a fresh salad. This dish can serve as the main course and is sure to satisfy everyone at the table!
How to Store Crockpot Lasagna Soup
If you have leftovers or want to make this ahead of time, let the soup cool completely. Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it in freezer-safe bags for up to 3 months. Just remember to let it thaw in the fridge before reheating.
Tips to Make Crockpot Lasagna Soup
- You can swap the ground beef for Italian sausage for a spicier flavor.
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- Adjust the broth based on how thick or thin you prefer your soup.
- For a richer taste, allow the soup to cook longer on low heat.
Variation
You can make a vegetarian version by skipping the meat and adding more vegetables like mushrooms, bell peppers, or carrots. Substitute vegetable broth for an equally delicious dish!
FAQs
1. Can I use store-bought marinara sauce instead of crushed tomatoes?
Yes, you can use marinara sauce! It will add extra flavor to the soup.
2. What if I don’t have lasagna noodles?
You can use any pasta you have on hand, just be sure to adjust the cooking time so they don’t overcook.
3. Can I make this soup ahead of time?
Absolutely! You can prep the ingredients a day in advance and store them in the fridge until you’re ready to cook.
Crockpot Lasagna Soup
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Total Time: 260 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Description
A hearty and comforting soup that captures all the flavors of traditional lasagna, perfect for busy days with minimal preparation.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 can (15 oz) tomato sauce
- 2 tsp dried Italian seasoning
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Parmesan cheese for topping
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, brown the ground beef with the onion and garlic until the meat is cooked through. Drain any excess fat.
- In the crockpot, combine the cooked beef mixture, crushed tomatoes, broth, tomato sauce, Italian seasoning, and salt and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot.
- Once the noodles are tender, stir in the ricotta and half of the mozzarella cheese.
- Serve hot, topped with the remaining mozzarella and Parmesan cheese.
Notes
You can substitute ground beef for Italian sausage or add vegetables like spinach or zucchini for extra nutrition. Adjust the broth for desired soup thickness.