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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.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.