Bowl of Crockpot lasagna soup topped with cheese and herbs

Crockpot Lasagna Soup

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Why Make This Recipe

Crockpot Lasagna Soup is a comforting and hearty dish, perfect for busy days. It combines the rich flavors of traditional lasagna but is much easier to prepare. You can let your slow cooker do all the work while you enjoy your day. The best part? It’s a one-pot meal, making cleanup a breeze!

How to Make Crockpot Lasagna Soup

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 cups diced tomatoes (canned or fresh)
  • 2 cups beef broth
  • 8 ounces lasagna noodles, broken into pieces
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste

Directions:

  1. In a skillet, brown the ground beef with chopped onion and bell pepper. Drain excess fat.
  2. Transfer to a crockpot. Add diced tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir to combine.
  3. Cook on low for 6-8 hours or high for 3-4 hours until the pasta is cooked.
  4. Stir in the ricotta cheese and half of the mozzarella cheese before serving.
  5. Serve hot, topped with the remaining mozzarella and Parmesan cheese.

How to Serve Crockpot Lasagna Soup

Serve the soup hot in bowls. You can sprinkle some extra Parmesan cheese on top for added flavor. It pairs wonderfully with a slice of garlic bread or a fresh salad on the side. Enjoy this dish with family or friends for a warming meal.

How to Store Crockpot Lasagna Soup

Let the soup cool before transferring it to airtight containers. It can be stored in the refrigerator for about 3 to 4 days. If you want to keep it longer, it freezes well for up to 3 months. To reheat, just thaw in the fridge overnight and warm it on the stove or in the microwave.

Tips to Make Crockpot Lasagna Soup

  • For a richer flavor, you can add some red wine when cooking the beef.
  • If you like a bit of spice, feel free to add crushed red pepper flakes.
  • Make sure to break the lasagna noodles into smaller pieces so they cook evenly and easily in the soup.

Variation

You can make this soup vegetarian by using plant-based ground meat and vegetable broth instead of beef. You can also add vegetables like spinach or zucchini for extra nutrition.

FAQs

Can I use store-bought sauces instead of diced tomatoes?
Yes, you can use marinara sauce or any other pasta sauce for a different flavor.

Can I add more cheese?
Absolutely! You can add as much cheese as you like for a creamier texture.

Can I use gluten-free noodles?
Yes! Gluten-free lasagna noodles work well in this recipe. Just adjust the cooking time as needed.

Crockpot Lasagna Soup

Crockpot Lasagna Soup is a comforting and hearty dish that delivers the rich flavors of traditional lasagna with the convenience of slow cooking, making it a perfect one-pot meal for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef For a richer flavor, add red wine while cooking.
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
Soup Base
  • 3 cups diced tomatoes Canned or fresh.
  • 2 cups beef broth Can be substituted with vegetable broth for a vegetarian version.
  • 8 ounces lasagna noodles, broken into pieces Break into smaller pieces for even cooking.
Cheese
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded Reserve half for topping.
  • 1 cup Parmesan cheese, grated For topping.
Seasonings
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. In a skillet, brown the ground beef with chopped onion and bell pepper. Drain excess fat.
  2. Transfer to a crockpot. Add diced tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours until the pasta is cooked.
  2. Stir in the ricotta cheese and half of the mozzarella cheese before serving.
Serving
  1. Serve hot, topped with the remaining mozzarella and Parmesan cheese.

Notes

This soup pairs wonderfully with a slice of garlic bread or a fresh salad. Store leftovers in airtight containers; it can be refrigerated for 3-4 days or frozen for up to 3 months. Thaw overnight in the fridge before reheating.