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Crockpot Lasagna Soup

Crockpot Lasagna Soup Recipe

Crockpot Lasagna Soup is acomforting and hearty dish that combines all the delicious flavors of classiclasagna in a quick and easy soup form. Made with layers of ground meat, pasta,tomatoes, and cheese, it’s the perfect meal for busy days. The slow cooker doesall the work, allowing the flavors to meld together while you go about yourday.
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Prep Time 15 minutes
Servings: 6 People
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef or Italian sausage
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 (15 oz) can tomato sauce
  • 4 cups beef or chicken broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 9 lasagna noodles, broken into 2-3 inch pieces
  • 1 ½ cups ricotta cheese
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Equipment

  • Crockpot (Slow Cooker)
  • Large Pan or Skillet
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Knife and Cutting Board
  • Can Opener
  • Ladle and Serving Spoon

Method
 

  1. Brown the Meat: In a large pan, heat a little olive oil over medium heat. Add the ground beef or sausage and cook until browned. Be sure to break up the meat into smaller pieces with a wooden spoon as it cooks. Once browned, add the chopped onion and garlic, cooking for another 2-3 minutes until softened. Drain any excess fat.
  2. Add Ingredients to the Crockpot: Transfer the cooked meat mixture to your crockpot. Then, add the diced tomatoes (with juices), tomato paste, tomato sauce, beef or chicken broth, Italian seasoning, basil, salt, and pepper. Stir everything together to combine.
  3. Let the Soup Simmer: Cover the crockpot and cook on low for 6 to 8 hours. This long cook time helps all the flavors blend together into a rich and savory broth. If you’re short on time, you can also cook it on high for 3 to 4 hours, but slow cooking is preferred for the best flavor.
  4. Add the Noodles: About 30 minutes before you’re ready to serve, add the broken lasagna noodles into the soup. Stir well, ensuring the noodles are submerged in the liquid. Cover and continue cooking until the noodles are tender.
  5. Prepare the Cheeses: While the soup is simmering, combine the ricotta cheese, mozzarella, and Parmesan cheese in a bowl. This will be the creamy cheesy topping that you’ll add to the soup just before serving.
  6. Serve the Soup: Once the noodles are tender, ladle the soup into bowls. Spoon a generous amount of the cheese mixture on top of each bowl. Garnish with fresh basil or parsley for a burst of color and extra flavor.

Notes

Make sure not to add the noodles too early. Adding them too soon can cause them to overcook and become mushy. For best results, wait until the last 30 minutes of cooking before adding the noodles to ensure they stay perfectly al dente.