Crockpot Lasagna Soup Recipe
There is something truly comforting and heartwarming about a bowl of lasagna, but what if I told you that you could enjoy all those classic flavors in a cozy, slurpable form? The Crockpot Lasagna Soup Recipe is my go-to weeknight hero that combines the rich, meaty goodness of traditional lasagna with the ease and convenience of slow cooker magic. Imagine tender lasagna noodles nestled in a savory tomato and beef broth, layered with melted cheeses and Italian herbs that fill your home with irresistible aromas. This soup is a delightful medley of textures and flavors that satisfies just like the classic dish, but with so much less fuss and cleanup.
Ingredients You’ll Need
What I love about the ingredients for this recipe is how simple and approachable they are, yet each one plays a crucial role in building that familiar lasagna flavor you crave. From the savory ground beef to the blend of three cheeses, every component adds texture, richness, or a burst of color to the final bowl.
- 1 pound ground beef: Provides the hearty, savory base that makes the soup feel satisfying.
- 1/2 onion, diced: Adds a subtle sweetness and depth of flavor as it softens.
- 1 red bell pepper, diced: Offers a pop of vibrant color and a mild sweetness balancing the acidity of tomatoes.
- 1 can petite diced tomatoes (14.5 oz): Gives texture and freshness with little tomato bits throughout the soup.
- 1 can crushed tomatoes (28 oz): Creates a rich, velvety tomato base that carries the entire flavor.
- 1 teaspoon minced garlic: Infuses the broth with aromatic warmth and a classic Italian punch.
- 1 tablespoon Italian seasoning: Blends oregano, basil, and other herbs to make the soup unmistakably lasagna-inspired.
- 4 cups beef broth (1 carton): Adds savory depth and thins the soup to the perfect consistency.
- 12 oz lasagna noodles: Broken into bite-sized pieces, they mimic the pasta layers of traditional lasagna in every spoonful.
- 1/2 cup ricotta cheese: Stirred in last for a creamy, velvety finish that’s pure comfort.
- 1 cup shredded mozzarella cheese: Melts beautifully on top for that gooey, cheesy goodness we all adore.
- 1 cup shredded parmesan cheese: Adds a salty, nutty kick that brightens the flavors and finishes the dish perfectly.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Beef
Start by heating a skillet over medium heat and cooking the ground beef until it’s nicely browned. This step locks in that savory flavor. Once cooked, drain off any excess fat to keep your soup from getting greasy and sickeningly heavy.
Step 2: Add Vegetables and Seasoning
Next, toss in your diced onion, red bell pepper, and minced garlic right into the beef pan. Let those veggies sauté until they soften and release their sweetness—this only takes about 3 to 4 minutes. At this point, your kitchen will start smelling like an Italian trattoria, which is a fantastic sign.
Step 3: Transfer Everything to the Crockpot
Move the browned beef and softened veggies into your crockpot and carefully add the petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything together so all those flavors begin melding even before the slow cooking starts.
Step 4: Slow Cook the Soup
Cover the crockpot and set it to cook on low for 6 hours or, if you’re short on time, on high for 3 hours. This long, gentle heat allows flavors to deepen beautifully and the broth to become rich and inviting.
Step 5: Prepare Noodles and Add to the Crockpot
About 20 to 30 minutes before you want to eat, break your lasagna noodles into bite-sized pieces and stir them into the soup. This timing ensures they cook just enough to be tender without turning mushy, giving you lovely pasta bites throughout the soup.
Step 6: Finish with Cheeses
When the noodles are perfectly tender, stir in the creamy ricotta cheese to swirl through the soup. Dish it out into bowls and crown each serving with generous handfuls of shredded mozzarella and parmesan cheese. They melt into beautiful, cheesy pockets that take the experience straight to lasagna heaven.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
To elevate the cozy appeal of this Crockpot Lasagna Soup Recipe, garnish with fresh basil leaves or chopped parsley for a burst of color and freshness. A drizzle of good-quality olive oil or a sprinkle of crushed red pepper flakes can also add an exciting twist at the table.
Side Dishes
This soup shines best when paired with crusty garlic bread or warm, buttery dinner rolls that you can dip into the luscious broth. A crisp green salad dressed with a light vinaigrette balances out the richness beautifully, making the meal both satisfying and well-rounded.
Creative Ways to Present
Serve the soup in rustic bread bowls for an extra comforting and fun presentation that invites everyone to dive right in. You could also layer the soup and toppings in clear glass mugs to showcase those beautiful, cheesy layers—that’s great for casual gatherings or making lunch feel special.
Make Ahead and Storage
Storing Leftovers
This soup keeps wonderfully in the refrigerator for up to 3 days. Be sure to store it in an airtight container to maintain freshness. The flavors often deepen overnight, making leftovers even tastier the next day.
Freezing
You can freeze Crockpot Lasagna Soup Recipe in portioned, freezer-safe containers for up to 2 months. Just remember to hold off on adding the noodles if you plan to freeze it; add fresh noodles when reheating to keep their texture perfect.
Reheating
When reheating, warm the soup slowly on the stove over low heat, stirring occasionally. If you froze it without noodles, cook fresh ones in boiling water separately and add them in just before serving. Top with fresh cheeses for that lovely melted finish.
FAQs
Can I make Crockpot Lasagna Soup Recipe vegetarian?
Absolutely! Substitute the ground beef with your favorite plant-based meat or extra vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth to keep it fully vegetarian while still packing tons of flavor.
Can I use no-boil lasagna noodles?
For this soup, it’s best to use regular dry lasagna noodles broken into pieces since they will cook in the broth and absorb the flavors. No-boil noodles may become mushy if cooked too long in the crockpot.
How thick should the soup be?
The soup should be hearty but still ladle-able, with a tomato broth that’s rich without being too watery. The noodles and cheeses help thicken it slightly, creating that satisfying slurpable consistency reminiscent of lasagna itself.
Is it possible to prepare this in advance?
You can absolutely prep the sautéing and chopping steps a day ahead to save time. Simply refrigerate your browned beef and veggies separately, then assemble and cook in the crockpot when you’re ready.
What if I don’t have a crockpot?
You can mimic the slow-cooking process on the stovetop by simmering the soup gently for about 1 to 1.5 hours. Just make sure to keep the heat low and stir occasionally to prevent sticking or burning.
Final Thoughts
The Crockpot Lasagna Soup Recipe is a heartwarming hug in a bowl, perfect for chilly evenings or any time you crave the luscious comfort of lasagna without the fuss. With every spoonful, you get layers of flavor, ease of preparation, and a lovely cheesy finish that feels indulgent yet happens effortlessly. I hope you give this recipe a try—you might just discover your new favorite way to enjoy the magic of lasagna.
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Crockpot Lasagna Soup Recipe
- Total Time: 3 hours 15 minutes (using high setting)
- Yield: 6 servings 1x
Description
This hearty Crockpot Lasagna Soup captures all the comforting flavors of classic lasagna in a warm, cozy soup form. Ground beef, diced vegetables, savory tomatoes, and Italian seasoning slowly simmer together in a crockpot, while broken lasagna noodles cook to tender perfection. Finished with creamy ricotta and topped with shredded mozzarella and parmesan cheeses, this soup is a delicious, easy-to-make meal perfect for any day.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Tomatoes & Broth
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
Pasta and Cheese
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat to keep the soup from becoming greasy.
- Add vegetables and seasoning: Add the diced onion, red bell pepper, and minced garlic to the skillet with the beef. Cook together until the vegetables are softened, about 3-4 minutes, to build deeper flavor.
- Transfer to crockpot: Place the cooked beef and vegetable mixture into the crockpot. Add the petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything together to combine the flavors well.
- Cook in crockpot: Cover the crockpot and cook on low for 6 hours or on high for 3 hours. This slow cooking melds all the flavors together and creates a rich base.
- Prepare noodles: About 20-30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them to the crockpot. Stir thoroughly so noodles are evenly distributed and cook until tender.
- Finish with cheeses: When the noodles are cooked through, stir in the ricotta cheese for a creamy texture. Serve each bowl of soup topped with shredded mozzarella and parmesan cheeses for a melty, cheesy finish.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For gluten-free version, use gluten-free lasagna noodles or pasta.
- If you prefer a thicker soup, reduce the beef broth slightly or cook uncovered for the last 30 minutes.
- Leftover soup keeps well refrigerated for 3-4 days and freezes nicely for up to 2 months.
- Adjust the amount of Italian seasoning or add red pepper flakes for extra heat as desired.
- Prep Time: 15 minutes
- Cook Time: 3 hours 0 minutes (high) or 6 hours (low)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
