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
Scale
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.
