Crockpot Lasagna Soup Perfection
This Crockpot Lasagna Soup recipe brings all the comforting flavors of classic lasagna to your table with minimal effort. It's a hearty, flavorful soup that's perfect for busy weeknights, customizable to your liking, and sure to be a family favorite.
Equipment
- Slow cooker (Crockpot)
- Large skillet
- Mixing spoon
- Measuring cups and spoons
- Small bowl
- Ladle
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 6 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into pieces
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- In a large skillet, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the onion and garlic to the skillet and sauté until softened, about 5 minutes.
- Transfer the browned meat, onion, and garlic mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, dried oregano, sugar, salt, and pepper.
- Stir everything together until well combined. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.
- During the last 30 minutes of cooking, break the lasagna noodles into small pieces and stir them into the soup. Make sure the noodles are submerged in the liquid.
- Continue cooking until the noodles are tender, about 20-30 minutes. Stir occasionally to prevent sticking.
- In a small bowl, combine the ricotta cheese, a handful of mozzarella cheese, and some grated Parmesan cheese.
- Ladle the soup into bowls and top each serving with a spoonful of the ricotta cheese mixture, extra mozzarella cheese, grated Parmesan cheese, and fresh parsley.
- Serve hot and enjoy!
Notes
For a spicier soup, add a pinch of red pepper flakes. You can also use Italian sausage instead of ground beef. To make it vegetarian, use vegetable broth and omit the meat. Add extra vegetables like mushrooms, zucchini, or spinach during the last hour of cooking. Don't overcook the noodles; add them at the end to prevent them from becoming mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.