Crockpot Lasagna Soup

introduction

This crockpot lasagna soup is warm, simple, and full of flavor. It uses ground beef, tomatoes, broth, and broken lasagna noodles. I cook it slowly in the crockpot so the flavors blend well. If you like easy slow cooker dinners, you can also see a similar Crockpot Lasagna Soup recipe for reference.

why make this recipe

This recipe is easy to make and feeds a family. You can set the slow cooker and forget it until dinner. The soup tastes like lasagna but is faster and uses fewer dishes. It is creamy and cheesy, and kids often like it.

how to make Crockpot Lasagna Soup

Follow the simple steps below. Use low heat for longer cooking or high heat if you are short on time. If you enjoy other crockpot soups, try a different flavor like a Crockpot creamy potato hamburger soup for a change.

Ingredients :

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 2 cans (15 oz each) tomato sauce
• 3 cups beef broth
• 2 teaspoons dried Italian seasoning
• Salt and pepper to taste
• 8 ounces lasagna noodles, broken
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil for garnish

Directions :

1. In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned; drain the excess fat.
2. Transfer the meat mixture to the crockpot. Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in the broken lasagna noodles.
5. Once noodles are cooked, stir in ricotta cheese, half of the mozzarella, and all of the Parmesan cheese.
6. Serve hot, topped with remaining mozzarella and fresh basil.

how to serve Crockpot Lasagna Soup

Ladle the soup into bowls while hot. Add a spoonful of extra ricotta if you like it creamier. Sprinkle fresh basil and extra mozzarella on top. Serve with garlic bread or a simple green salad.

how to store Crockpot Lasagna Soup

Cool the soup to room temperature before storing. Put it in airtight containers and refrigerate for up to 3 days. To freeze, leave out the noodles and cheeses; freeze the soup base for up to 3 months. Thaw overnight, reheat, then add fresh noodles and cheeses and cook until hot.

tips to make Crockpot Lasagna Soup

• Brown the meat well and drain fat to keep the soup from being greasy.
• Break the noodles small so they cook evenly in the crockpot.
• Add the noodles near the end so they do not get too soft.
• Use low-sodium broth if you watch your salt. Taste and add salt at the end.
• Stir cheeses in off heat for a creamier texture.

variation (if any)

• Use ground turkey or Italian sausage instead of beef for different flavor.
• Add chopped spinach or zucchini for extra vegetables.
• Swap half the beef broth for chicken broth for a lighter taste.
• Use gluten-free lasagna noodles to make it gluten-free.

FAQs

Q: Can I make this on the stove instead?
A: Yes. Brown the meat and onions, add tomatoes and broth, simmer 20–30 minutes, then add broken noodles and cook until tender. Stir in cheeses off heat.

Q: Can I use uncooked lasagna noodles instead of breaking them?
A: You can, but they may not soften evenly. Breaking them helps them cook through in the crockpot.

Q: How do I keep the noodles from getting mushy when reheating?
A: Store noodles separately when possible. If already mixed, reheat gently and add a little extra broth if the soup looks thick.

Q: Is there a vegetarian version?
A: Yes. Replace the beef with cooked lentils or diced mushrooms and use vegetable broth.

Conclusion

Try this recipe for a comforting dinner that feels like lasagna with less work. For another easy slow cooker lasagna idea, see Slow Cooker Lasagna Soup {an easy, cheesy family favourite!}.

Crockpot Lasagna Soup

A warm, simple, and flavorful soup that combines the best elements of lasagna into an easy slow cooker recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Vegetables

• 1 pound ground beef Can substitute with ground turkey or Italian sausage.
• 1 medium onion, diced
• 2 cloves garlic, minced

Tomato Base

• 1 can crushed tomatoes (28 oz)
• 2 cans tomato sauce (15 oz each)

Broth and Seasoning

• 3 cups beef broth Use low-sodium if preferred.
• 2 teaspoons dried Italian seasoning
• to taste Salt and pepper Adjust according to preference.

Noodles and Cheese

• 8 ounces lasagna noodles, broken Break noodles into smaller pieces for even cooking.
• 1 cup ricotta cheese Add more for creamier texture.
• 1 cup shredded mozzarella cheese Reserve half for topping.
• 1/2 cup grated Parmesan cheese

Garnish

• to taste Fresh basil For garnish.

Method

 

Preparation

1. In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned; drain the excess fat.
2. Transfer the meat mixture to the crockpot.
3. Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.

Cooking

1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
2. About 30 minutes before serving, stir in the broken lasagna noodles.
3. Once noodles are cooked, stir in ricotta cheese, half of the mozzarella, and all of the Parmesan cheese.

Serving

1. Serve hot, topped with remaining mozzarella and fresh basil.

Notes

Cool the soup to room temperature before storing. Store in airtight containers in the fridge for up to 3 days or freeze the soup base (without noodles and cheeses) for up to 3 months.