Crockpot Lasagna Soup

why make this recipe

This soup is warm, cheesy, and easy. You get lasagna flavor without baking. It cooks while you do other things. It feeds many people and is good for cold days.

introduction

Crockpot Lasagna Soup brings together ground beef, pasta, tomatoes, and cheese in one pot. You can set the crockpot and come back to a hot meal. If you like simple slow meals, try this. You can also pair it with a simple side like creamy potato hamburger soup for a full meal.

how to make Crockpot Lasagna Soup

1. Brown the ground beef in a skillet. Drain the fat.
2. Put the cooked beef into the crockpot. Add the chopped onion, garlic, diced carrots, and diced bell pepper.
3. Stir in the crushed tomatoes, broth, uncooked pasta, Italian seasoning, salt, and pepper.
4. Cook on low for 6 hours or on high for 3 hours.
5. About 15 minutes before serving, stir in the ricotta and half of the mozzarella. Heat until the cheese is warm and creamy.
6. Serve hot. Top with the remaining mozzarella and fresh basil.

Ingredients :

• 1 pound ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 1 bell pepper, diced
• 28 oz canned crushed tomatoes
• 6 cups chicken or vegetable broth
• 3 cups uncooked pasta
• 2 teaspoons Italian seasoning
• Salt and pepper to taste
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• Fresh basil for garnish

Directions :

1. In a skillet, brown the ground beef over medium heat. Drain excess fat.
2. Transfer the cooked beef to the crockpot. Add onion, garlic, carrots, and bell pepper.
3. Stir in crushed tomatoes, broth, uncooked pasta, Italian seasoning, salt, and pepper.
4. Cook on low for 6 hours or high for 3 hours.
5. About 15 minutes before serving, stir in ricotta cheese and half of the mozzarella cheese.
6. Serve hot, garnished with remaining mozzarella and fresh basil.

how to serve Crockpot Lasagna Soup

Serve in deep bowls. Add extra shredded mozzarella on top. Garnish with torn basil leaves. Offer grated Parmesan if you like. For bread, try garlic toast or a simple salad. You can also serve it beside a light soup like broccoli cheese soup recipe for a varied meal.

how to store Crockpot Lasagna Soup

Cool the soup to room temperature. Put it in airtight containers. Store in the fridge for 3–4 days. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat on the stove over low heat, stirring until hot. Add a splash of broth if the pasta has soaked up too much liquid.

tips to make Crockpot Lasagna Soup

• Brown the beef well for more flavor.
• Use low-sodium broth so you can control the salt.
• Add the ricotta near the end to keep it creamy.
• If the pasta gets too soft, cook the soup with less time or add pasta later.
• Use fresh basil at the end for bright flavor.

variation (if any)

• Swap ground beef for ground turkey or Italian sausage.
• Use gluten-free pasta to make it gluten-free.
• Add chopped spinach for extra greens.
• Stir in a spoon of tomato paste for a deeper tomato taste.

FAQs

Q: Can I use dried herbs instead of fresh?
A: Yes. Use about one-third the amount of dried herbs as fresh. Italian seasoning works well.

Q: Can I skip the ricotta?
A: Yes. The soup will still be tasty but less creamy. You can use cream cheese or mascarpone as a substitute.

Q: Can I cook this on the stove instead of a crockpot?
A: Yes. Brown the meat, add all ingredients, and simmer until the pasta is cooked, about 20–30 minutes. Add cheeses at the end.

Q: Will the pasta get mushy?
A: Pasta can get soft if cooked too long. Cook on low and check the pasta time. You can add pasta in the last 45–60 minutes on low.

Q: Can I make this vegetarian?
A: Yes. Skip the meat and use more vegetables or a plant-based meat substitute. Use vegetable broth.

Conclusion

For another slow cooker version and extra tips, see Slow Cooker Lasagna Soup {an easy, cheesy family favourite!}.

Crockpot Lasagna Soup

A warm, cheesy, and easy soup that brings lasagna flavor without the need for baking. Perfect for cold days and feeds a crowd.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 8 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound ground beef Or substitute with ground turkey or Italian sausage.
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 1 medium bell pepper, diced
• 28 oz canned crushed tomatoes
• 6 cups chicken or vegetable broth Use low-sodium broth to control salt.
• 3 cups uncooked pasta Use gluten-free pasta for gluten-free option.
• 2 teaspoons Italian seasoning Dried herbs can be substituted.
• Salt and pepper to taste
• 2 cups ricotta cheese Can skip for less creaminess or substitute with cream cheese.
• 2 cups shredded mozzarella cheese Reserve half for serving.
• Fresh basil for garnish Add near serving time for best flavor.

Method

 

Preparation

1. Brown the ground beef in a skillet. Drain the fat.
2. Put the cooked beef into the crockpot. Add the chopped onion, garlic, diced carrots, and diced bell pepper.

Cooking

1. Stir in the crushed tomatoes, broth, uncooked pasta, Italian seasoning, salt, and pepper.
2. Cook on low for 6 hours or on high for 3 hours.
3. About 15 minutes before serving, stir in the ricotta and half of the mozzarella. Heat until the cheese is warm and creamy.
4. Serve hot, topped with the remaining mozzarella and fresh basil.

Notes

Cool the soup before storing. It can be refrigerated for 3–4 days or frozen for 2 months. Reheat on the stove over low heat, adding broth if it's too thick.