Description
This Crock Pot Lasagna Soup offers a comforting, hearty twist on the classic Italian lasagna by turning it into a rich, flavorful soup. Combining ground beef, aromatic herbs, tender broken lasagna noodles, and creamy cheeses slow-cooked to perfection, this recipe is perfect for an easy weeknight meal that satisfies without fuss.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Tomatoes
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Cheese and Pasta
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 8 lasagna noodles, broken into pieces
Instructions
- Brown the beef: In a large skillet, cook the ground beef over medium heat until it is thoroughly browned, which usually takes about 6-8 minutes. Once cooked, drain the excess fat to keep the soup from becoming greasy.
- Combine ingredients in slow cooker: Transfer the cooked ground beef to your slow cooker. Add the chopped onion, minced garlic, crushed tomatoes, beef broth, dried basil, dried oregano, and red pepper flakes if you prefer some heat. Stir all ingredients together to ensure they are evenly mixed.
- Cook the soup: Cover the slow cooker and set it to cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours. This slow cooking process helps the flavors meld beautifully.
- Add noodles: Approximately 30 minutes before you plan to serve the soup, add the broken lasagna noodles directly into the slow cooker. This will allow the noodles to cook tenderly without becoming mushy.
- Finish with cheese and seasoning: Just before serving, stir in the ricotta and shredded mozzarella cheese to give the soup a creamy texture and rich flavor. Adjust the seasoning with salt and pepper according to your taste preferences, then serve warm.
Notes
- For a vegetarian option, substitute ground beef with plant-based meat or extra vegetables and use vegetable broth.
- You can omit red pepper flakes or reduce the amount for a milder soup.
- Broken lasagna noodles cook quickly in the slow cooker; adding them too early may cause them to become overly soft.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Use fresh herbs instead of dried if preferred, but adjust quantities accordingly.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
