Crockpot Lasagna Soup: Easy Weeknight Meal (Print Version)

Crockpot Lasagna Soup: Your ultimate easy weeknight meal! Enjoy hearty, cheesy comfort with minimal fuss. A delicious one-pot wonder.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 4 Hours 30 Minutes minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Main Players

01 - 1 lb ground beef (80/20 or lean)
02 - 1 medium yellow onion, chopped
03 - 4 cloves garlic, minced (or more, I won't tell)
04 - 28 oz can crushed tomatoes
05 - 6 oz can tomato paste
06 - 4 cups beef broth (low sodium)
07 - 8-10 lasagna noodles, broken into 1-2 inch pieces

→ Dairy Dream Team

08 - 15 oz container ricotta cheese (full-fat for best results)
09 - 1/2 cup grated Parmesan cheese, plus more for serving
10 - 2 cups shredded mozzarella cheese, divided

→ Flavor Boosters

11 - 1 tsp dried basil
12 - 1 tsp dried oregano
13 - 1/2 tsp Italian seasoning (optional, but I love it)
14 - Salt and freshly ground black pepper, to taste

→ Garnish & Toppings

15 - Fresh parsley or basil, chopped (for garnish)

# Instructions:

01 - First things first, get your ground beef browning in a skillet on the stove. Don't rush this! You want that nice caramelization. Once it's mostly cooked through, drain any excess fat – nobody wants greasy soup, am I right? Then, toss in your chopped onion and let it soften, getting all translucent and sweet. Finally, add your minced garlic and cook for just a minute until it’s super fragrant. Oh, that smell? It’s the best part of getting dinner started, honestly.
02 - Now, transfer that beautiful beef mixture straight into your trusty crockpot. Add the crushed tomatoes, tomato paste, and beef broth. Give it a good stir to combine everything. This is where the magic starts to happen, as all those flavors begin to mingle. Make sure there are no big clumps of tomato paste hiding out – you want a smooth, rich base for your Crockpot Lasagna Soup. I usually give it a taste here, just a little, to make sure it's on the right track before it starts simmering.
03 - Stir in your dried basil, oregano, Italian seasoning, and a good pinch of salt and pepper. Don't be shy with the seasonings; they really bring out the lasagna flavor. Pop the lid on your crockpot and set it to low for 4-6 hours or high for 2-3 hours. This simmering time is crucial for developing those deep, comforting flavors. I love how the house starts to smell amazing during this step; it's like a warm hug before you even eat it, making that Crockpot Lasagna Soup even more inviting!
04 - About 30-45 minutes before you're ready to serve, stir in your broken lasagna noodles. This is where patience is key; you want them tender but not mushy. I've definitely added them too early and ended up with noodle mush once – oops! Give it a good stir to make sure the noodles are submerged in the liquid so they cook evenly. Keep an eye on it; different slow cookers cook at different rates, you know? It’s crucial for perfect Crockpot Lasagna Soup texture.
05 - Once the noodles are tender, it's time for the best part: the cheese! Gently stir in the ricotta, Parmesan, and half of the mozzarella. Watch it melt into that creamy, dreamy soup. This step makes the Crockpot Lasagna Soup so rich and luxurious. I often sneak a little taste here, just to make sure the cheese distribution is perfect. It's hard to resist, honestly, that cheesy aroma is just too good, and it transforms the soup.
06 - Ladle your warm, comforting Crockpot Lasagna Soup into bowls. Top each serving with the remaining shredded mozzarella, which will melt beautifully from the heat of the soup. A sprinkle of fresh parsley or basil adds a nice pop of color and freshness, too. Serve it up immediately, maybe with a side of crusty bread for dipping. This is when all your hard (or rather, easy!) work pays off, and everyone gets to enjoy that incredible, cheesy goodness.

# Notes:

01 - Personal cooking tip: A tiny pinch of sugar balances the tomato acidity beautifully.
02 - Storage advice: Leftovers are amazing for 3-4 days in the fridge; reheat gently on the stove.
03 - Substitution I've tried: Ground turkey or Italian sausage works well instead of beef.
04 - Serving suggestion: Crusty bread for dipping is a must-have for this Crockpot Lasagna Soup.

# Equipment Needed:

01 - Large skillet
02 - 6-quart or larger slow cooker (Crockpot)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 30g

Back