Crockpot Lasagna Soup
Why Make This Recipe
Crockpot Lasagna Soup is a cozy and hearty dish that brings all the delicious flavors of traditional lasagna into a warm, comforting bowl of soup. It’s easy to make, requires minimal effort, and is perfect for busy weeknights. Plus, the slow cooker does all the work, allowing you to enjoy a home-cooked meal without spending hours in the kitchen.
How to Make Crockpot Lasagna Soup
Ingredients:
- 1 ½ pounds lean ground beef
- 1 large yellow onion, finely diced
- 4-5 cloves garlic, minced
- 1 tablespoon olive oil (if needed)
- Salt and black pepper to taste
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 4 cups low-sodium chicken or beef broth
- 1 ½ cups water (or broth)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 bay leaf
- 1 teaspoon granulated sugar (optional)
- 6-8 lasagna noodles, broken into bite-sized pieces
- 15 ounces ricotta cheese
- ½ cup grated Parmesan cheese, plus extra for serving
- ¼ cup chopped fresh parsley, plus extra for garnish
- 1 large egg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves, for garnish
- Crusty bread for dipping (optional)
Directions:
-
Prepare Meat Base: In a large skillet, brown ground beef over medium-high heat. Drain excess fat. Add onion to skillet and cook until translucent (around 5-7 minutes), scraping up any browned bits. Add minced garlic and cook for 60 seconds. Stir in tomato paste and cook for 2-3 minutes. Transfer the mixture to a 6-quart slow cooker.
-
Combine & Slow Cook: To the slow cooker, add crushed tomatoes, tomato sauce, chicken or beef broth, water, Italian seasoning, dried basil, red pepper flakes (if using), bay leaf, and sugar (if using). Season with salt and pepper. Stir everything well. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
-
Add Pasta & Ricotta Topping: About 30-45 minutes before serving, remove the lid and stir the soup. Add the broken lasagna noodles to the soup, ensuring they’re submerged. Cover and cook until the pasta is tender (about 30-45 minutes). Meanwhile, in a bowl, mix together ricotta cheese, ½ cup Parmesan, ¼ cup fresh parsley, egg, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
-
Serve: Remove the bay leaf from the soup. Taste and adjust the seasonings if needed. Ladle the hot soup into bowls. Add a dollop of the creamy ricotta mixture on top, then sprinkle with shredded mozzarella cheese. Garnish with fresh parsley, basil, and extra Parmesan. Serve immediately with crusty bread, if desired.
How to Serve Crockpot Lasagna Soup
Serve the soup warm in bowls with a generous dollop of the ricotta mixture, sprinkled mozzarella cheese, and a side of crusty bread. It’s a filling meal perfect for any time of year.
How to Store Crockpot Lasagna Soup
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm the soup on the stove over medium heat or in the microwave until heated through.
Tips to Make Crockpot Lasagna Soup
- For a spicier soup, add more red pepper flakes.
- Feel free to swap the ground beef with ground turkey or chicken for a lighter option.
- You can prepare the soup base in advance and refrigerate it overnight; just add the noodles before serving.
Variation
You can add vegetables like spinach or mushrooms to the soup for extra nutrients. Also, you can use different types of cheese, such as cheddar or a blend, for a unique flavor.
FAQs
1. Can I make this soup vegetarian?
Yes! You can substitute the ground beef with lentils or your favorite plant-based meat alternative and use vegetable broth.
2. How can I thicken the soup?
If you prefer a thicker soup, you can add more broken lasagna noodles or let it cook uncovered for a little longer to reduce the liquid.
3. Can I freeze the soup?
Yes, you can freeze the soup! Just make sure to store it in a freezer-safe container and it will keep for up to 3 months. Thaw it overnight in the fridge before reheating.
Crockpot Lasagna Soup
Ingredients
Method
- In a large skillet, brown the ground beef over medium-high heat. Drain excess fat.
- Add the onion to the skillet and cook until translucent (around 5-7 minutes), scraping up any browned bits.
- Add minced garlic and cook for 60 seconds.
- Stir in the tomato paste and cook for 2-3 minutes.
- Transfer the mixture to a 6-quart slow cooker.
- To the slow cooker, add crushed tomatoes, tomato sauce, chicken or beef broth, water, Italian seasoning, dried basil, red pepper flakes (if using), bay leaf, and sugar (if using).
- Season with salt and pepper. Stir everything well.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- About 30-45 minutes before serving, remove the lid and stir the soup.
- Add the broken lasagna noodles to the soup, ensuring they are submerged.
- Cover and cook until the pasta is tender (about 30-45 minutes).
- Meanwhile, in a bowl, mix together ricotta cheese, ½ cup Parmesan, ¼ cup fresh parsley, egg, ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Remove the bay leaf from the soup. Taste and adjust the seasonings if needed.
- Ladle the hot soup into bowls. Add a dollop of the creamy ricotta mixture on top, then sprinkle with shredded mozzarella cheese.
- Garnish with fresh parsley, basil, and extra Parmesan. Serve immediately with crusty bread, if desired.