why make this recipe
Crockpot Lasagna Soup is a fantastic meal for busy days. It brings all the comforting flavors of traditional lasagna but is easier to make. You can combine all the ingredients in a slow cooker and let it do the work for you! This recipe feeds a crowd and is perfect for leftovers. Plus, it is a great way to warm up on a chilly day.
how to make Crockpot Lasagna Soup
Ingredients:
- 1 pound Ground Beef (See Notes)
- 1 pound Ground Sausage (See Notes)
- 2 Onions, (chopped)
- ½ teaspoon Salt
- 1 teaspoon Black Pepper
- 5 cloves Garlic, (minced)
- 1 Tablespoon Italian Seasoning
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Red Pepper Flakes (optional)
- 1 Bay Leaf
- 24-ounce jar Marinara Sauce
- 15-ounce can Diced Tomatoes (with juice)
- 2 Tablespoons Tomato Paste
- 4 cups Beef Broth (See Notes)
- 10 Uncooked Lasagna Noodles (broken, See Notes)
- 1 cup Heavy Cream (warmed up)
- 1 cup Ricotta Cheese
- ½ teaspoon Black Pepper
- 1 cup Shredded Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 teaspoon Lemon Zest (optional)
Directions:
Brown the Meat & Onion: In a skillet, brown the ground beef and sausage with the chopped onions until cooked. Drain excess fat.
Make the Soup: Transfer the meat mixture to the crockpot. Add salt, black pepper, minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes, bay leaf, marinara sauce, diced tomatoes, tomato paste, and beef broth. Stir to combine.
Slow Cook: Cover and cook on low for about 6 hours or high for around 3 hours. About 30 minutes before serving, add the broken lasagna noodles.
Make Cheese Mixture: In a separate bowl, mix the warmed heavy cream, ricotta cheese, and black pepper.
Serve: When the noodles are soft, remove the bay leaf from the soup. Stir in the cheese mixture and top with shredded Parmesan and mozzarella cheese. Let it sit for a few minutes until the cheese melts.
how to serve Crockpot Lasagna Soup
Serve the soup hot in bowls. You can garnish it with some fresh basil or extra cheese for added flavor. This dish goes well with garlic bread or a simple salad on the side.
how to store Crockpot Lasagna Soup
Once the soup has cooled, store it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 3 months. Just make sure to let it cool completely before freezing.
tips to make Crockpot Lasagna Soup
- Make sure to break the lasagna noodles into smaller pieces for easier cooking.
- You can substitute ground beef and sausage with turkey or chicken for a lighter option.
- For extra flavor, add other vegetables like bell peppers or zucchini.
variation
If you want a vegetarian version, you can use lentils or mushrooms instead of meat. You can also add spinach or kale for more nutrients.
FAQs
Q: Can I make this soup ahead of time?
A: Yes, you can prepare the soup in advance and store it in the refrigerator. Reheat before serving.
Q: Can I use gluten-free noodles?
A: Absolutely! You can replace regular lasagna noodles with gluten-free ones.
Q: What can I do if I don’t have a slow cooker?
A: You can make this soup on the stove in a pot. Just simmer on low heat until the noodles are cooked.
Crockpot Lasagna Soup
Ingredients
Method
- In a skillet, brown the ground beef and sausage with the chopped onions until cooked. Drain excess fat.
- Transfer the meat mixture to the crockpot. Add salt, black pepper, minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes, bay leaf, marinara sauce, diced tomatoes, tomato paste, and beef broth. Stir to combine.
- Cover and cook on low for about 6 hours or high for around 3 hours. About 30 minutes before serving, add the broken lasagna noodles.
- In a separate bowl, mix the warmed heavy cream, ricotta cheese, and black pepper.
- When the noodles are soft, remove the bay leaf from the soup. Stir in the cheese mixture and top with shredded Parmesan and mozzarella cheese. Let it sit for a few minutes until the cheese melts.