If you are craving all the cozy comfort of classic Italian lasagna but want something quicker to serve and easier to share, this Crockpot Lasagna Soup Recipe is an absolute game changer. Rich, hearty, and bursting with layers of savory beef, tender noodles, and creamy cheeses, this soup captures every wonderful flavor of lasagna in a warm, soul-soothing bowl. It’s the perfect recipe to set it and forget it while the slow cooker does all the heavy lifting, delivering the ultimate family-friendly meal with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
All of the ingredients here are straightforward pantry staples and fresh essentials that work together to create the rich texture and bold flavor of our soup. Each one plays an important role, from seasoning the broth to adding that cheesy, melty goodness that makes this a soup you’ll want to savor again and again.
- Ground beef: Provides a hearty base packed with savory flavor for the broth.
- Diced onion: Adds sweetness and depth when sautéed with garlic.
- Minced garlic: Brings a fragrant aroma that uplifts every spoonful.
- Chicken broth: The flavorful cooking liquid that infuses the entire soup.
- Diced tomatoes (canned): Contributes acidity and juiciness for a balanced sauce.
- Tomato paste: Intensifies the tomato flavor and thickens the broth wonderfully.
- Dried basil, oregano, rosemary: Classic Italian herbs that layer in that signature lasagna taste.
- Crushed red pepper flakes (optional): Adds just the right touch of heat for those who like a little kick.
- Salt and pepper: Essential for seasoning and bringing all the flavors together.
- Lasagna noodles, broken: Perfect for slurping up and delivering that comforting pasta bite.
- Ricotta cheese: Creamy and mild, it creates rich dollops to top each serving.
- Grated Parmesan cheese: Sharp and nutty, mixed into ricotta for extra indulgence.
- Shredded mozzarella cheese: Melts beautifully into the soup for gooey goodness.
- Fresh basil (for garnish): Brightens the soup with herbal freshness and a pop of color.
How to Make Crockpot Lasagna Soup Recipe
Step 1: Brown the Beef and Sauté Aromatics
Start by heating a skillet over medium heat and browning the ground beef until it’s fully cooked and no longer pink. Drain any excess fat so the soup stays deliciously rich without extra grease. Toss in diced onion and minced garlic, then sauté just a few minutes until the onion becomes soft and translucent, releasing those mouth-watering aromas that kick off the flavor journey.
Step 2: Combine Ingredients in the Crockpot
Transfer the beef, onions, and garlic into your crockpot. Add chicken broth, canned diced tomatoes with their juices, tomato paste, and all the dried herbs—basil, oregano, and rosemary. Sprinkle in crushed red pepper flakes if you want a little spice, along with salt and pepper to taste. Give everything a good stir to blend those incredible flavors that are about to develop all day long.
Step 3: Slow Cook to Perfection
Set your crockpot on low and let the magic happen for 7 to 8 hours, or if you’re short on time, use high for 3 to 4 hours. This slow simmer allows the flavors to deepen and the broth to thicken, all while you get on with your day without worrying about the stove.
Step 4: Add the Lasagna Noodles
About 30 minutes before serving, stir in the broken lasagna noodles directly into the crockpot. They’ll cook perfectly in the hot broth, becoming tender but not mushy, soaking up all those flavors so every bite tastes like homemade lasagna in soup form.
Step 5: Prepare the Cheese Mixture
While the noodles cook, mix ricotta cheese with grated Parmesan in a small bowl. This mixture will provide creamy dollops that add richness and texture to the soup right before serving.
Step 6: Melt in the Mozzarella
Stir shredded mozzarella cheese into the hot soup for that irresistibly gooey, melty texture that every lasagna lover dreams about. It makes the soup feel indulgent and comforting, like a warm hug in a bowl.
Step 7: Serve and Garnish
Spoon the soup into bowls and add a generous dollop of the ricotta-Parmesan mixture on top of each serving. Finish with a sprinkle of fresh basil for a fragrant, vibrant touch that ties the presentation together beautifully.
How to Serve Crockpot Lasagna Soup Recipe
Garnishes
Fresh basil adds a pop of green and an herbal brightness that perfectly balances the rich, cheesy soup. You can also sprinkle extra Parmesan cheese or add a drizzle of good olive oil for an elevated flair that brings out the best in every bite.
Side Dishes
This soup pairs wonderfully with a crisp green salad tossed in a tangy vinaigrette or crusty garlic bread to soak up every last drop. If you want to keep the Italian theme going, try serving with a simple antipasto plate or roasted vegetables for a well-rounded meal.
Creative Ways to Present
For a charming touch, serve this Crockpot Lasagna Soup Recipe in mini cast-iron skillets or rustic bowls to impress guests at your next cozy dinner. You could also turn it into a layered dip at parties by layering the soup base and cheeses in a glass dish, perfect for dipping toasted baguette slices.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and refrigerate. It will keep beautifully for up to 3 days, making it an easy option for busy weeknight meals or quick lunches.
Freezing
This soup freezes well, but because of the noodles and cheese, texture may slightly change. To get the best results, freeze the soup without noodles or cheese, then add fresh noodles and cheeses when reheating to maintain that perfect lasagna soup consistency.
Reheating
Warm leftovers gently on the stove over medium heat, stirring occasionally to prevent sticking. If the soup seems thick, add a splash of broth or water to loosen it up, and stir in fresh mozzarella just before serving for that fresh-from-the-crockpot feel.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey works as a leaner alternative and will still deliver plenty of flavor. Just brown it the same way you would beef, and you’re good to go.
What if I’m gluten-free? Can I use gluten-free noodles?
Yes! Swap out the lasagna noodles for your favorite gluten-free pasta broken into pieces. Just keep an eye on cooking times to avoid overcooking since different brands can vary.
Is there a vegetarian version of this Crockpot Lasagna Soup Recipe?
Definitely. You can skip the meat and boost the veggies with mushrooms, zucchini, or eggplant for a hearty vegetarian twist that still captures that classic lasagna flavor.
Can I prepare this recipe in an Instant Pot?
You sure can! Use the sauté function to brown the beef and veggies, then add all ingredients and cook on the soup setting for about 20 minutes. Add noodles after cooking and use the sauté mode to finish them.
How spicy is this soup, and can I adjust the heat?
The crushed red pepper flakes are optional and easily adjusted to your preference. Leave them out for a milder dish or add more for a spicy kick that warms you up from the inside out.
Final Thoughts
This Crockpot Lasagna Soup Recipe is the kind of dish that feels like a warm hug after a long day. It’s the perfect blend of comforting flavors, cozy textures, and easy preparation that everyone will love. Give it a try and watch it become a new family favorite that you’ll want to make again and again. Trust me, once you’ve had lasagna in soup form, you might never go back!
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Crockpot Lasagna Soup Recipe
- Prep Time: 0h 15m
- Cook Time: 7h 0m
- Total Time: 7h 15m
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Lasagna Soup is a hearty and comforting dish that combines all the delicious flavors of traditional lasagna into a warm, easy-to-make soup. Ground beef, tomatoes, herbs, and broken lasagna noodles simmer together in a slow cooker, topped with a creamy ricotta and Parmesan mixture and melted mozzarella cheese. Perfect for a cozy meal with minimal prep and maximum flavor.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Tomatoes
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheeses
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil, chopped, for garnish
Instructions
- Brown the Beef: In a skillet over medium heat, add the ground beef and cook until browned, breaking it up as it cooks. Drain the excess fat carefully to reduce grease.
- Sauté Aromatics: Add the diced onion and minced garlic to the browned beef in the skillet. Sauté for about 3 minutes or until the onion softens and becomes translucent, enhancing the flavor base.
- Transfer to Crockpot: Move the cooked beef, onion, and garlic mixture into your crockpot or slow cooker to prepare for simmering.
- Add Broth and Seasonings: Pour in the chicken broth, diced tomatoes with their juice, tomato paste, dried basil, oregano, rosemary, crushed red pepper flakes (if using), and season with salt and pepper. Stir everything well to combine all the flavors evenly.
- Cook Slowly: Cover the crockpot and cook the soup on low for 7-8 hours or on high for 3-4 hours to develop deep, rich flavors.
- Add Pasta: About 30 minutes before serving, stir the broken lasagna noodles into the soup so they can soften and cook through without becoming too mushy.
- Mix Ricotta and Parmesan: In a small bowl, combine the ricotta cheese and grated Parmesan cheese to create a creamy topping for the soup.
- Add Mozzarella: Just before serving, stir the shredded mozzarella cheese into the soup to melt it evenly throughout.
- Serve: Ladle the soup into serving bowls and add a generous dollop of the ricotta-Parmesan mixture on top for a rich, creamy addition.
- Garnish and Enjoy: Garnish each bowl with freshly chopped basil to add a pop of color and fresh flavor before serving.
Notes
- For a vegetarian version, substitute the ground beef with plant-based ground meat or extra vegetables like mushrooms and zucchini.
- To reduce sodium, use low-sodium chicken broth and omit added salt.
- If you prefer a spicier soup, increase the crushed red pepper flakes to your taste.
- Lasagna noodles can be replaced with broken spaghetti or penne if preferred.
- Do not add noodles too early to avoid them becoming overly soft and disintegrating.
- This soup can be made in advance and reheated; however, you may need to add a little extra broth when reheating as noodles absorb liquid.
