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
Scale
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
