Hearty Crock Pot Lasagna Soup: Simple Weeknight Meal (Print Version)

Enjoy simple Crock Pot Lasagna Soup, a comforting bowl of layered flavors, minimal fuss. Perfect for cozy evenings. Easy, delicious, satisfying.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 3 Hours 30 Minutes minutes
Total Time: 23 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based, Dairy

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef or Italian sausage
02 - 1 large onion, chopped
03 - 4 cloves garlic, minced
04 - 1 (28 oz) can crushed tomatoes
05 - 1 (6 oz) can tomato paste
06 - 4 cups beef broth

→ Flavor Boosters

07 - 1 tsp dried oregano
08 - 1 tsp dried basil
09 - 1/2 tsp red pepper flakes (or more, if you dare!)
10 - Salt and black pepper to taste

→ Pasta & Dairy

11 - 6-8 lasagna noodles, broken into 2-3 inch pieces
12 - 15 oz ricotta cheese
13 - 1 cup shredded mozzarella cheese
14 - 1/2 cup grated Parmesan cheese

→ Garnish & Toppings

15 - Fresh basil or parsley, chopped (optional)

# Instructions:

01 - Grab a big skillet and brown your ground meat. Break it up well, you want nice crumbles. Once it's all cooked through, drain off any excess fat—I usually just tilt the pan and use a spoon, messy but effective. Then, toss in your chopped onion and let it soften, about 5-7 minutes. It'll start smelling amazing, honestly. Next, stir in your glorious minced garlic and red pepper flakes. Cook for just a minute more until it's super fragrant, but watch it like a hawk so it doesn't burn, because burnt garlic is a sad, sad thing.
02 - Now for the fun part! Pour in about a quarter cup of your beef broth to deglaze the pan. Scrape up all those yummy browned bits from the bottom—that's pure flavor, friends. Stir in your tomato paste and let it cook for a minute, getting a little darker. Then, add the crushed tomatoes, the rest of the beef broth, oregano, and basil. Give it a good stir, making sure everything is combined. This is the base for your Crock Pot Lasagna Soup, and it's already smelling incredible.
03 - Carefully transfer that beautiful mixture from your skillet into your slow cooker. Give it one last stir, just to make sure everything is happy in its new home. Put the lid on, set it to low, and let it do its thing for about 3-4 hours. This low and slow simmer really allows all those flavors to meld and deepen, creating that rich, comforting broth we're after. You'll start to smell it wafting through your house, and honestly, it's the best kind of perfume.
04 - After that initial simmer, about 3-4 hours in, it’s time for the lasagna noodles! Break them into smaller, bite-sized pieces—I usually just snap them into 2-3 inch bits. Stir them into the soup, making sure they're submerged in the liquid. If the soup looks a little too thick, you can add a splash more broth or even some water. Put the lid back on and let it cook for another 20-30 minutes on high, or until the noodles are tender. This is where I always keep an eye on it; you don't want mushy pasta!
05 - While the noodles are cooking, get your cheese ready. In a small bowl, combine the ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan. Give it a good stir until it's all mixed together. This creamy, cheesy concoction is what gives our Crock Pot Lasagna Soup that classic lasagna texture and richness. I sometimes add a pinch of garlic powder to this mixture too, just because I'm a garlic fiend, but it's totally optional.
06 - Once the noodles are tender, it's time to serve! Ladle the hot Crock Pot Lasagna Soup into bowls. Dollop a generous spoonful of that ricotta cheese mixture on top of each serving. Sprinkle with the remaining mozzarella and Parmesan cheese, and if you're feeling fancy, a little fresh basil or parsley. The heat from the soup will gently melt the cheese, creating those lovely, gooey strings. It should look like a warm, inviting bowl of goodness, and honestly, it tastes even better than it looks!

# Notes:

01 - Always brown your meat and aromatics first in a separate pan; it builds so much flavor for this Crock Pot Lasagna Soup.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; it reheats beautifully.
03 - If you don't have lasagna noodles, any short, sturdy pasta will work, just adjust cooking times.
04 - Serve with a side of crusty garlic bread for soaking up all that delicious broth.

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (6-quart or larger)
03 - Ladle

# Nutrition (Per Serving):

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

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