I love making Crockpot Lasagna Soup. It’s a warm, hearty dish that fills my home with delicious scents. This easy recipe brings classic lasagna to a comforting soup form, perfect for busy evenings or chilly days.

Growing up, Dad James made a similar dish that we all cherished. The aroma filled the house, and the memories of enjoying it with family make this recipe even more special to me.

Your Ingredients List

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
4 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Fresh basil, for garnish

My Go-To Equipment

Crockpot
Large skillet
Wooden spoon
Measuring cups and spoons
Mixing bowl

The Simple Steps to Follow

In a skillet, brown the ground beef with chopped onion and minced garlic. Drain excess fat.
In a crockpot, combine the browned beef, crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
Cook on low for 6 hours or high for 3 hours.
About 30 minutes before serving, stir in the broken lasagna noodles.
In a bowl, mix ricotta cheese with some salt and pepper.
Serve the soup hot, adding a dollop of ricotta cheese and a sprinkle of mozzarella cheese on top.
Garnish with fresh basil if desired.

Healthy Twists on a Classic

You can easily make this soup healthier by using lean ground beef or substituting turkey. Using whole wheat lasagna noodles adds a bit more fiber. You can also add lots of fresh veggies like spinach or zucchini to boost the nutrition.

Serving Suggestions From My Table

I love to serve this soup with crusty bread or a side salad for a complete meal. You can also put out extra cheese, crushed red pepper flakes, or fresh herbs for everyone to customize their bowls.

Getting It Just Right

Make sure to stir the soup gently when adding the noodles. This keeps them from sticking together. Adjust seasonings to your taste. Some folks might enjoy it with a bit more salt or spice!

How to Store Leftovers

Store any leftover soup in an airtight container in the fridge for up to three days. The flavors meld together even more after a day! You can also freeze the soup for up to three months, but leave out the noodles. Just add those when you’re ready to serve.

Enjoy Every Moment

This Crockpot Lasagna Soup is all about simplicity and comfort. I encourage you to take your time while cooking and enjoy the sounds and smells that fill your kitchen. Share it with your loved ones, and make more sweet memories.

A Few Common Questions

How can I make Crockpot Lasagna Soup vegetarian?

You can replace the ground beef with lentils or your favorite beans. Use vegetable broth instead of beef broth and add plenty of fresh veggies for great flavor.

Can I use a different type of cheese in Crockpot Lasagna Soup?

Absolutely! You can use cottage cheese instead of ricotta or try different kinds of shredded cheese like provolone or parmesan for a unique taste.

How can I make this soup spicy?

To add some heat, you can include red pepper flakes or diced jalapeños while cooking. Adding a bit of hot sauce when serving can also kick up the spice level!

Crockpot Lasagna Soup

Author: sarah
Total Time: 195 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

A warm, hearty lasagna-inspired soup made in a crockpot, perfect for busy evenings and chilly days.

Ingredients

Scale

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
4 cups beef broth
2 teaspoons Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
8 oz lasagna noodles, broken into pieces
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Fresh basil, for garnish

Instructions

In a skillet, brown the ground beef with chopped onion and minced garlic. Drain excess fat.
In a crockpot, combine the browned beef, crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper.
Cook on low for 360 minutes or high for 180 minutes.
About 30 minutes before serving, stir in the broken lasagna noodles.
In a bowl, mix ricotta cheese with some salt and pepper.
Serve the soup hot, adding a dollop of ricotta cheese and a sprinkle of mozzarella cheese on top.
Garnish with fresh basil if desired.

Notes

For a healthier twist, use lean ground beef or turkey, whole wheat lasagna noodles, and add fresh vegetables like spinach or zucchini.

Prep Time: 15 minutes
Cook Time: 180 minutes
Category: Main Course
Method: Crockpot
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 6g
Sodium: 800mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg

Keywords: lasagna soup, crockpot recipe, easy dinner