Crockpot Lasagna Soup
Crockpot Lasagna Soup is a comforting and hearty dish that combines all the cherished flavors of traditional lasagna into a warm, delicious soup. Perfect for a busy weeknight or a cozy family gathering, this recipe transforms the classic Italian favorite into an easy-to-make meal that simmers to perfection while you go about your day. With the rich aroma of garlic and Italian herbs wafting through your kitchen, this dish is guaranteed to fill your home with warmth and delight.
Why You’ll Love This Dish
There are countless reasons to try making Crockpot Lasagna Soup at home. For starters, it’s a fantastic weeknight dinner option that barely requires any active cooking time. Simply throw your ingredients into the crockpot and let it work its magic, all while you tackle your to-do list or relax with your family. Another advantage is its budget-friendly nature; you can prepare a filling meal for a crowd without breaking the bank. Kids love it too, making it the perfect family meal, and it’s an excellent way to sneak in veggies, too!
"This lasagna soup blew my mind! It’s everything I love about lasagna in one bowl. The flavors are incredible, and I can’t believe how easy it is to make."
How This Recipe Comes Together
Making this Crockpot Lasagna Soup is as simple as it gets. You start by browning the ground beef, then combine everything in your crockpot for a slow and easy cook. It’s the kind of meal that gets better as it simmers, with the flavors melding beautifully over time. Just 30 minutes before serving, you’ll add in the lasagna noodles to create that hearty texture, and in the last stretch, you’ll stir in creamy ricotta and gooey mozzarella cheese. Quick, satisfying, and perfect for those chilly evenings—this dish is a win all around!
What You’ll Need
Gather these items to make your delicious Crockpot Lasagna Soup:
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 tablespoon Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- Parmesan cheese, for serving
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Feel free to swap in ground turkey for a lighter option or use vegetable broth for a vegetarian version.
Directions to Follow
- In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until it’s well browned. Make sure to drain any excess fat.
- Transfer the beef mixture to your crockpot. Add in the crushed tomatoes, beef broth, water, and Italian seasoning, then stir everything together thoroughly.
- Put the lid on and let it cook on low for 4 to 6 hours.
- About 30 minutes before you’re ready to serve, add the broken lasagna noodles and stir to combine.
- In the final 10 minutes, mix in the ricotta cheese and half of the shredded mozzarella until melted and creamy.
- Serve the soup hot, topped with the remaining mozzarella, a sprinkle of Parmesan cheese, and fresh basil if you like.
Best Ways to Enjoy It
When it comes to serving your Crockpot Lasagna Soup, presentation is key. Ladle the soup into deep bowls, making sure to showcase the melted cheese on top. Pair it with a side of crusty garlic bread or a fresh green salad to complete the meal. For a fun twist, consider serving it with Parmesan crisps for a bit of crunch.
How to Store & Freeze
If you have leftovers—which I bet you will—proper storage is vital. Place any uneaten soup in an airtight container and store it in the refrigerator for up to three days. For greater longevity, you can freeze the soup for up to three months. However, it’s best to add the lasagna noodles fresh when you reheat it, as they’ll become too soft if frozen. Reheating can be done on the stovetop or in the microwave; just ensure it’s heated thoroughly.
Helpful Cooking Tips
Here are some practical tips to elevate your Crockpot Lasagna Soup experience:
- Brown the meat thoroughly to enhance flavor.
- Don’t skip draining the excess fat; this will prevent the soup from being greasy.
- If you prefer a thicker soup, reduce the amount of broth or add less water.
Creative Twists
Why not customize your lasagna soup? Consider adding chopped spinach or kale for extra nutrients and color. You could also swap traditional Italian seasoning for taco seasoning for a fun taco-inspired variation or even use different cheeses according to your taste, like gouda or provolone.
Common Questions
What is the prep time for this recipe?
Prep time is roughly 10-15 minutes, and the cooking time in the crockpot is 4-6 hours.
Can I use a slow cooker with a timer for this recipe?
Yes, a slow cooker with a timer is ideal! Just set it to the desired cooking time, and you’ll have a delicious meal ready when you get home.
Is it safe to store leftovers?
Absolutely! Just ensure that you cool it down to room temperature before storing in the fridge or freezer. Reheat thoroughly before consuming.
Crockpot Lasagna Soup is a delightful and easy meal that brings warmth to your dinner table without requiring hours in the kitchen. It’s a hearty, comforting dish that the whole family will enjoy!
Crockpot Lasagna Soup
Ingredients
Main ingredients
- 1 lb ground beef can substitute with ground turkey for a lighter option
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth can use vegetable broth for a vegetarian version
- 2 cups water
- 1 tbsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces add fresh when reheating
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- to taste Parmesan cheese, for serving
- to taste Salt and pepper
- as needed Fresh basil for garnish (optional)
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until it’s well browned. Make sure to drain any excess fat.
- Transfer the beef mixture to your crockpot. Add in the crushed tomatoes, beef broth, water, and Italian seasoning, then stir everything together thoroughly.
- Put the lid on and let it cook on low for 4 to 6 hours.
- About 30 minutes before you’re ready to serve, add the broken lasagna noodles and stir to combine.
- In the final 10 minutes, mix in the ricotta cheese and half of the shredded mozzarella until melted and creamy.
- Serve the soup hot, topped with the remaining mozzarella, a sprinkle of Parmesan cheese, and fresh basil if desired.
