Go Back
–+ servings

Crockpot Lasagna Soup

Crockpot Lasagna Soup is a cozy and hearty dish that combines the delicious flavors of traditional lasagna into a warm bowl of soup, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 1.5 pounds lean ground beef Can be substituted with ground turkey or chicken.
  • 1 large yellow onion, finely diced
  • 4-5 cloves garlic, minced
  • 1 tablespoon olive oil (if needed) Use if the skillet is too dry.
  • 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
  • 1.5 cups water (or broth)
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional) Adjust amount for desired spiciness.
  • 1 leaf bay leaf
  • 1 teaspoon granulated sugar (optional) Balances acidity of the tomatoes.
  • 6-8 pieces lasagna noodles, broken into bite-sized pieces
For the cheese topping
  • 15 ounces ricotta cheese
  • 0.5 cup grated Parmesan cheese, plus extra for serving
  • 0.25 cup chopped fresh parsley, plus extra for garnish
  • 1 large egg
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1.5 cups shredded mozzarella cheese
  • Fresh basil leaves, for garnish
For serving
  • Crusty bread for dipping (optional) Great for soaking up the soup.

Method
 

Preparation
  1. In a large skillet, brown the ground beef over medium-high heat. Drain excess fat.
  2. Add the onion to the skillet and cook until translucent (around 5-7 minutes), scraping up any browned bits.
  3. Add minced garlic and cook for 60 seconds.
  4. Stir in the tomato paste and cook for 2-3 minutes.
  5. Transfer the mixture to a 6-quart slow cooker.
Cooking
  1. 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).
  2. Season with salt and pepper. Stir everything well.
  3. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Final Assembly
  1. About 30-45 minutes before serving, remove the lid and stir the soup.
  2. Add the broken lasagna noodles to the soup, ensuring they are submerged.
  3. Cover and cook until the pasta is tender (about 30-45 minutes).
  4. 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.
Serving
  1. Remove the bay leaf from the soup. Taste and adjust the seasonings if needed.
  2. Ladle the hot soup into bowls. Add a dollop of the creamy ricotta mixture on top, then sprinkle with shredded mozzarella cheese.
  3. Garnish with fresh parsley, basil, and extra Parmesan. Serve immediately with crusty bread, if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 32gFat: 22gSaturated Fat: 10gSodium: 850mgFiber: 4gSugar: 6g

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Can be frozen for up to 3 months. Thaw overnight in the fridge before reheating. For a spicier soup, add more red pepper flakes. You can add vegetables like spinach or mushrooms for extra nutrients.

Tried this recipe?

Let us know how it was!