Crockpot Lasagna Soup Recipe
If you are craving the cozy, comforting flavors of lasagna but want something quicker and easier to prepare, this Crockpot Lasagna Soup Recipe is an absolute game-changer. Imagine all the rich, savory elements of classic lasagna transformed into a hearty soup that practically makes itself in your slow cooker. With layers of ground meat, a medley of tomatoes, tender broken lasagna noodles, and a luscious cheese topping, this dish brings all the joy of Italian comfort food in a bowl. It’s warm, satisfying, and incredibly simple to make—perfect for busy weeknights or for when you need a soul-soothing meal on the table without the fuss.
Ingredients You’ll Need
Gathering your ingredients is a breeze for this recipe, and each component plays a key role in building those classic lasagna flavors and textures in soup form. From the savory meats to the blend of cheeses, every ingredient contributes to the hearty, warming character of the dish.
- 1 pound ground beef or Italian sausage: Adds rich protein and savory depth to the soup.
- 1 small onion, diced: Provides sweetness and a fragrant base for the meat.
- 3 cloves garlic, minced: Infuses the soup with aromatic and flavorful notes.
- 1 (28 oz) can crushed tomatoes: Creates the thick, robust tomato base for the soup.
- 1 (15 oz) can tomato sauce: Enriches the broth with smooth tomato flavor.
- 1 (14.5 oz) can diced tomatoes: Adds texture and bursts of juicy tomato pieces.
- 4 cups low-sodium beef or chicken broth: Forms the savory liquid foundation, keeping salt levels balanced.
- 2 teaspoons Italian seasoning: Brings the traditional herbs like oregano and thyme to enhance the Italian flavor profile.
- 1 teaspoon dried basil: Adds sweet, peppery aromatic notes.
- 1/2 teaspoon crushed red pepper flakes (optional): Provides a gentle heat that livens up the soup if you like a little kick.
- Salt and black pepper to taste: Seasoning to perfectly balance the flavors.
- 8 oz lasagna noodles, broken into pieces: Offers classic pasta texture, perfect for spooning.
- 1/2 cup ricotta cheese: Creamy and mild, it adds richness when dolloped on top.
- 1 cup shredded mozzarella cheese: Melty and stretchy, enhancing the cheesy goodness.
- 1/4 cup grated Parmesan cheese: Adds a salty, nutty finish to the cheese blend.
- Fresh basil or parsley for garnish (optional): Brightens up the presentation and adds fresh herbal notes.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Meat and Sauté Aromatics
Start by heating a skillet over medium heat and cooking your choice of ground beef or Italian sausage with the diced onion until the meat is thoroughly browned and the onion softens, about 5 to 7 minutes. Then add the minced garlic and give it about a minute to release its fragrant aroma. Don’t forget to drain any excess grease afterward—that keeps your soup comforting but not greasy.
Step 2: Combine Ingredients in the Crockpot
Transfer your browned meat mixture to the slow cooker. To it, add the crushed tomatoes, tomato sauce, diced tomatoes, broth, Italian seasoning, dried basil, crushed red pepper flakes if using, and a pinch of salt and pepper. Stir everything together to blend those Italian-inspired flavors beautifully before setting your crockpot to cook.
Step 3: Slow Cook to Perfection
Cover and cook your soup on low for about 6 to 7 hours or on high for 3 to 4 hours. This slow simmer allows the flavors to deepen, and the meat to become tender. It’s the magic of the crockpot that turns simple ingredients into a deeply flavorful meal.
Step 4: Add Lasagna Noodles
About 30 minutes before you’re ready to serve, stir in the broken pieces of lasagna noodles. Cover the pot to let the noodles cook until they’re tender yet still hold a slight bite to them, typically around 20 to 30 minutes depending on your crockpot and noodle type.
Step 5: Prepare the Cheese Mixture
While the noodles cook, mix together the ricotta, shredded mozzarella, and grated Parmesan cheeses in a small bowl. This cheesy topping is what transforms your soup from good to irresistibly comforting.
Step 6: Serve with Cheese and Garnish
Ladle the soup into bowls, then add a generous spoonful of the cheese mixture on top so it melts into the hot broth. Finish with a sprinkle of fresh basil or parsley for a pop of color and fresh flavor.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
The cheese blend on top adds creamy richness, but for extra vibrancy, fresh basil or parsley really work wonders. They lift the richness with a bit of bright herbaceousness. If you enjoy a subtle burst of heat, you might also sprinkle on a pinch of crushed red pepper flakes at the table.
Side Dishes
This soup is hearty enough to stand on its own, but if you want to round out the meal, a crisp green salad with a vinaigrette or some garlic bread on the side will balance the rich tomato flavors wonderfully. A simple Caesar salad can also pair beautifully for a touch of freshness.
Creative Ways to Present
For a fun twist, serve the soup with individual ramekins of the cheese mixture on the side so guests can customize their own cheesy dollops. Alternatively, stirring the cheese mixture directly into the soup makes a creamier, more uniform dish that feels extra indulgent. Pairing the soup with small toasted crostini topped with herbs or a smear of garlic butter is another delightful way to impress at your dinner table.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your leftover Crockpot Lasagna Soup Recipe in airtight containers and refrigerate for up to 3 to 4 days. The flavors actually deepen overnight, making leftovers taste even better the next day.
Freezing
This soup freezes very well, just keep in mind it’s best to add the cheese topping fresh after reheating. Freeze the soup base in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before warming on the stove or in a microwave.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Once warm, add fresh lasagna noodles if you like, or reheat with the noodles already in the soup if you refrigerated it that way. Spoon your cheese mixture on just before serving for that perfect melty finish.
FAQs
Can I use ground turkey instead of beef or sausage?
Absolutely! Ground turkey is a lighter alternative that works perfectly in the Crockpot Lasagna Soup Recipe without sacrificing flavor, especially if you season it well and use quality broth and herbs.
Are there vegetarian options for this soup?
Yes, you can substitute the meat with plant-based crumbles or add extra vegetables like mushrooms and zucchini to keep it hearty and flavorful while keeping the spirit of this recipe.
Can I make this soup without a slow cooker?
If you don’t have a crockpot, you can make this in a large pot on the stove. Brown the meat and aromatics, then add the remaining ingredients and simmer gently for about an hour before adding noodles and cooking until tender.
Is this soup gluten-free?
It can be if you swap the traditional lasagna noodles for gluten-free pasta. Just add them at the same stage and keep an eye on them to avoid overcooking.
How spicy is the soup with the red pepper flakes?
The amount of crushed red pepper flakes in this recipe adds a subtle warmth but no overwhelming heat. You can adjust or omit them based on your personal spice tolerance.
Final Thoughts
If you’re looking for a new comfort food staple to cozy up with, the Crockpot Lasagna Soup Recipe has all the rich, familiar flavors you love in a fun and easy-to-make format. It’s the perfect blend of tomato-rich broth, tender noodles, and melty cheese that will quickly become a dinner favorite. Give it a try—your slow cooker and your taste buds will thank you!
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Crockpot Lasagna Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crockpot Lasagna Soup is a hearty and comforting Italian-inspired dish that combines the rich flavors of classic lasagna in a warm, easy-to-make soup. Featuring ground beef or Italian sausage simmered with tomatoes, broth, herbs, and broken lasagna noodles, it’s topped with a creamy blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for slow cooker lovers, this recipe offers a flavorful, fuss-free meal ideal for cozy dinners.
Ingredients
Meat and Vegetables
- 1 pound ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
Soup Base
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium beef or chicken broth
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
Pasta and Cheese
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley (optional)
Instructions
- Brown the Meat and Aromatics: In a skillet over medium heat, cook the ground beef or Italian sausage with diced onion until the meat is fully browned and the onion is softened. Add minced garlic and cook for an additional 1 minute, until fragrant. Drain any excess grease from the pan.
- Combine Ingredients in Crockpot: Transfer the cooked meat mixture to the crockpot. Add crushed tomatoes, tomato sauce, diced tomatoes, broth, Italian seasoning, dried basil, crushed red pepper flakes (if using), salt, and black pepper. Stir all ingredients thoroughly to combine.
- Slow Cook the Soup: Cover the crockpot and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, allowing all flavors to meld together.
- Cook the Noodles: About 30 minutes before serving, stir the broken lasagna noodles into the soup. Cover and continue cooking until the noodles are tender and cooked through.
- Prepare Cheese Mixture: In a small bowl, blend together ricotta, mozzarella, and Parmesan cheeses until smooth and well combined.
- Serve and Garnish: Ladle the hot soup into bowls and top each with a generous spoonful of the cheese mixture. Garnish with fresh basil or parsley if desired, and serve immediately.
Notes
- For a creamier texture, stir the cheese mixture directly into the soup before serving instead of spooning it on top.
- To make a lighter or vegetarian version, substitute ground turkey or a plant-based crumble for the meat.
- To keep the recipe gluten-free, use gluten-free lasagna noodles.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Add extra crushed red pepper flakes if you prefer a spicier soup.
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: Italian-Inspired
