Why You’ll Love This Recipe
Crockpot Lasagna Soup is a delicious twist on traditional lasagna, packed with all the classic flavors but in a hearty, comforting soup form. The ground beef, savory beef broth, and crushed tomatoes create a rich base, while the lasagna noodles break into soft, flavorful pieces as they cook. Topped with creamy ricotta and melted mozzarella, this soup offers all the indulgence of lasagna without the layers. It’s the perfect meal for busy nights when you want something satisfying and easy to prepare!
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 4 cups beef broth
- 1 can (15 oz) crushed tomatoes
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked and the onion is softened. Drain any excess fat.
- Transfer the cooked beef and onion mixture to the Crockpot.
- Add the beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper to the Crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the Crockpot. Stir them into the soup, making sure they are submerged in the liquid.
- Continue cooking on high for 20-30 minutes, or until the noodles are tender.
- Once the noodles are cooked, stir in the ricotta and shredded mozzarella cheese.
- Cook for an additional 5-10 minutes until the cheese has melted and the soup is creamy.
- Serve hot, garnished with fresh basil.
Servings and Timing
- Servings: 6-8
- Cooking Time: 6-7 hours on low or 3-4 hours on high
- Additional Cooking Time for Noodles and Cheese: 20-30 minutes on high
Variations
- Vegetarian Version: Skip the ground beef and use sautéed vegetables like zucchini, mushrooms, and bell peppers for a vegetarian version of this soup.
- Spicy Kick: Add red pepper flakes or a chopped jalapeño for some heat in the soup.
- Herb Variations: Fresh herbs like parsley, oregano, or thyme can be added for a more aromatic flavor.
- Cheese Options: Swap the ricotta or mozzarella for other cheeses like parmesan or provolone for a different flavor profile.
Storage/Reheating
- Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
- Freezing: This soup freezes well for up to 2-3 months. Allow it to cool completely before transferring to freezer-safe containers.
- Reheating: Reheat the soup on the stovetop over low heat, adding more broth or water if necessary to reach your desired consistency.
FAQs
How long can I keep leftovers of Crockpot Lasagna Soup?
Leftovers can be stored in the fridge for up to 4 days in an airtight container.
Can I use ground turkey instead of ground beef?
Yes, ground turkey can be used as a leaner alternative to ground beef. It will still provide great flavor in the soup.
Can I use other types of pasta instead of lasagna noodles?
Yes! You can substitute broken lasagna noodles with other small pasta shapes like rotini, penne, or elbow macaroni.
Can I add vegetables to this soup?
Yes, you can add vegetables like mushrooms, spinach, or bell peppers for extra flavor and nutrition. Just chop them into small pieces and add them with the broth.
Can I make this soup ahead of time?
Yes, you can prepare the soup a day in advance and store it in the fridge. Reheat it before serving, and add a little extra broth if needed to adjust the consistency.
What if I don’t have ricotta cheese?
If you don’t have ricotta cheese, you can substitute it with cottage cheese or cream cheese for a similar creamy texture.
Can I use no-boil lasagna noodles instead of regular lasagna noodles?
Yes, no-boil lasagna noodles can be used, but be sure to break them into pieces. They may cook a little faster, so check them as you approach the end of the cooking time.
Can I use canned diced tomatoes instead of crushed tomatoes?
Yes, canned diced tomatoes can be used in place of crushed tomatoes. You can even blend them slightly to get a smoother texture if preferred.
Can I make this soup in an Instant Pot?
Yes, you can make this recipe in an Instant Pot. Use the “Sauté” function to cook the ground beef and onion, then add the remaining ingredients, seal the lid, and cook on high pressure for 10 minutes. Quick release, then add the noodles and cheese and simmer until the noodles are cooked.
Can I make this soup dairy-free?
To make the soup dairy-free, you can substitute the ricotta and mozzarella with dairy-free cheese alternatives or omit the cheese entirely.
Conclusion
Crockpot Lasagna Soup is a comforting, flavorful meal that’s perfect for any occasion. It combines the rich, savory flavors of lasagna with the ease and convenience of a soup. With minimal effort, this dish will become a staple in your dinner rotation. Whether you’re serving it for a family dinner or preparing a meal to enjoy throughout the week, this soup is sure to warm you up and satisfy your hunger. Enjoy every spoonful of cheesy, hearty goodness!
Print
Crockpot Lasagna Soup
- Total Time: 6.5 to 7.5 hours
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Crockpot Lasagna Soup is a comforting twist on classic lasagna, featuring ground beef, savory broth, and lasagna noodles in a hearty, flavorful soup. Topped with creamy ricotta and melted mozzarella, this easy slow-cooker recipe brings all the indulgence of lasagna without the layers. Perfect for busy nights, this soup is a satisfying, delicious meal your whole family will love!
Ingredients
1 lb ground beef
1 onion, diced
4 cups beef broth
1 can (15 oz) crushed tomatoes
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper, to taste
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish
Instructions
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Brown the ground beef and diced onion in a skillet over medium heat until the beef is cooked through and the onion softens. Drain excess fat.
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Transfer the beef and onion mixture to the Crockpot.
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Add beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir to combine.
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Cover and cook on low for 6-7 hours or high for 3-4 hours.
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About 30 minutes before serving, add broken lasagna noodles. Stir to submerge them in the broth.
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Continue cooking on high for 20-30 minutes, or until noodles are tender.
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Stir in ricotta and shredded mozzarella, then cook for an additional 5-10 minutes until the cheese melts.
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Serve hot, garnished with fresh basil.
Notes
For a vegetarian version, swap ground beef for sautéed vegetables like zucchini, mushrooms, or bell peppers.
Add red pepper flakes or chopped jalapeños for a spicy kick.
Fresh herbs like parsley, oregano, or thyme can enhance the flavor.
For a different cheese profile, try swapping ricotta or mozzarella for parmesan or provolone.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
