If you love the comforting flavors of lasagna but want a warm, cozy twist, this Crockpot Lasagna Soup Recipe is an absolute game-changer. It brings all the rich, savory goodness of traditional lasagna into a bowl of hearty soup that simmers gently in your slow cooker, making dinner effortless yet incredibly satisfying. Picture tender noodles, meaty tomato broth, melted cheeses, and aromatic herbs all mingling together perfectly—this soup feels like a big hug on a chilly evening and quickly becomes a family favorite.
Ingredients You’ll Need
Getting this Crockpot Lasagna Soup Recipe right is all about simple, quality ingredients that layer flavor and texture beautifully. Each item plays a crucial role, from the ground beef adding richness to the bright red bell peppers bringing color and sweetness, and the Italian seasoning infusing that classic lasagna aroma.
- 1 pound ground beef: Choose lean or regular depending on your preference for flavor and fat content; browning it well builds a savory base.
- 1/2 onion, diced: Adds a sweet and aromatic depth that blends perfectly into the broth.
- 1 red bell pepper, diced: For a subtle sweetness and beautiful color contrast.
- 1 can petite diced tomatoes (14.5 oz): Brings fresh tomato chunks that burst with flavor.
- 1 can crushed tomatoes (28 oz): Creates a rich and velvety tomato base for the soup.
- 1 teaspoon minced garlic: Essential for that savory punch and Lasagna’s signature scent.
- 1 tablespoon Italian seasoning: A fragrant blend of herbs that makes every spoonful taste like homemade Italian comfort food.
- 4 cups beef broth (1 carton): The liquid heart of this dish, providing depth and umami.
- 12 oz lasagna noodles: Broken into bite-sized pieces to mimic the layered pasta feel within the soup.
- 1/2 cup ricotta cheese: Stirred in for creamy richness and a luscious finish.
- 1 cup shredded mozzarella cheese: Melted on top for gooey, irresistible cheesiness.
- 1 cup shredded parmesan cheese: For a sharp, nutty topping that completes the dish.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Beef
Start by heating a skillet over medium heat and cooking your ground beef until it’s beautifully browned and no longer pink. This step is key because browning builds the savory base flavor you want, and draining the excess fat keeps the soup from getting greasy.
Step 2: Add Vegetables and Seasoning
Next, toss diced onion, red bell pepper, and minced garlic into the skillet with the beef. Let everything sauté together until the vegetables soften and become fragrant, about 3 to 4 minutes. This combination adds layers of aroma and subtle sweetness that balance the acidic tomatoes perfectly.
Step 3: Transfer Everything to the Crockpot
Place your cooked beef and veggie mixture into the crockpot. Pour in the petite diced tomatoes and crushed tomatoes, then sprinkle in your Italian seasoning for that classic lasagna vibe. Finally, add the beef broth, which will carry all those flavors as they meld during slow cooking.
Step 4: Cook Low and Slow
Cover your crockpot and set it to cook on low for 6 hours or high for 3 hours if you’re short on time. This slow simmer lets the flavors marry and intensify, giving you a rich, comforting broth every bit like lasagna in soup form.
Step 5: Add the Noodles
About 20 to 30 minutes before serving, break your lasagna noodles into bite-sized pieces and stir them into the crockpot. This timing ensures the noodles cook perfectly—tender but not mushy—so every spoonful has that delightful pasta texture.
Step 6: Finish with Cheeses
Once the noodles are tender, gently fold in the ricotta cheese to add creamy richness throughout the soup. When serving, be sure to garnish each bowl with shredded mozzarella and parmesan cheeses, which will melt beautifully and finish your Crockpot Lasagna Soup Recipe like a dream.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
Topping this soup with fresh basil or a sprinkle of red pepper flakes can add fresh brightness or a bit of heat, enhancing the experience. Don’t be shy with the mozzarella and parmesan—extra cheese makes every bite velvety and indulgent.
Side Dishes
This soup pairs wonderfully with a crisp green salad or garlic bread for dipping into that thick, cheesy tomato broth. Simple sides keep the focus on the soup but add a welcome crunch or aromatics to the meal.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls to wow guests or ladle it over a bed of wilted spinach for extra nutrients. You can also layer it in clear mugs showing off those colorful ingredients for a festive presentation.
Make Ahead and Storage
Storing Leftovers
This Crockpot Lasagna Soup Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. Flavors deepen overnight, so leftovers can be even more delicious the next day.
Freezing
Freeze leftover soup in portioned freezer-safe containers for up to 3 months. Keep in mind that the noodles may absorb more liquid, so adding a splash of broth when reheating helps restore the perfect consistency.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, stirring occasionally to ensure even warming. Add a bit of broth or water if the soup seems too thick, then top with fresh cheese to revive that lasagna soup charm.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option that still works well in this Crockpot Lasagna Soup Recipe. Keep an eye on cooking times since turkey can dry out quicker.
Do I need to cook the noodles before adding them?
No need—breaking dry lasagna noodles into pieces and adding them straight to the crockpot works perfectly. They’ll cook to tender perfection during the last 20-30 minutes.
Can I make this soup vegetarian?
Yes! Swap out the ground beef for hearty veggies like mushrooms or lentils, and use vegetable broth to keep it meatless while maintaining great flavor.
What cheeses work best for this soup?
Ricotta, mozzarella, and parmesan are classic and melt beautifully, offering creaminess and sharpness. Feel free to experiment with provolone or fontina for a different cheese twist.
How spicy is the soup?
This recipe itself is mild but you can easily add crushed red pepper flakes or a dash of hot sauce to give the soup some heat if you like things a bit spicier.
Final Thoughts
I can’t recommend this Crockpot Lasagna Soup Recipe enough if you’re craving something comforting, cheesy, and downright delicious. It’s a perfect recipe to prepare ahead of time, let simmer, and come home to a warm bowl of pure happiness. Whether for weeknight dinners or casual gatherings, this soup delivers all the joy of lasagna with so much less fuss—give it a try and watch it become an instant favorite!
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Crockpot Lasagna Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This hearty Crockpot Lasagna Soup combines all the comforting flavors of classic lasagna into a warm, easy-to-make soup cooked in a slow cooker. Ground beef, tomatoes, Italian seasoning, and broken lasagna noodles simmer together for a rich, satisfying meal topped with creamy ricotta and shredded mozzarella and parmesan cheeses.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Tomatoes and Broth
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 4 cups beef broth (1 carton)
- 1 tablespoon Italian seasoning
Pasta and Cheeses
- 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 reduce greasiness and improve texture.
- Add vegetables and seasoning: Add the diced onion, red bell pepper, and minced garlic to the skillet with the beef. Cook until the vegetables soften, about 3-4 minutes, stirring occasionally to blend flavors.
- Transfer to crockpot: Move the cooked beef and vegetables into the crockpot. Pour in the petite diced tomatoes, crushed tomatoes, beef broth, and sprinkle Italian seasoning. Stir everything together to combine all ingredients evenly.
- Cook: Cover the crockpot and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld and the soup to become rich.
- Prepare noodles: Break the lasagna noodles into bite-sized pieces. About 20-30 minutes before the end of cooking, add the noodles to the crockpot and stir well to prevent sticking and ensure noodles cook fully in the broth.
- Finish with cheeses: Once the noodles are tender, stir in the ricotta cheese for creaminess. Serve the soup hot, topped with shredded mozzarella and parmesan cheeses for added flavor and texture.
Notes
- To reduce sodium, use low-sodium beef broth and canned tomatoes.
- Brown the beef thoroughly to enhance the soup’s depth of flavor.
- Breaking noodles into bite-sized pieces helps with even cooking and easier eating.
- Cooking times in crockpot may vary depending on the unit; adjust as necessary.
- For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu and use vegetable broth.
