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Crockpot Lasagna Soup

A warm, simple, and flavorful soup that combines the best elements of lasagna into an easy slow cooker recipe.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
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.