Description
This hearty Crock Pot Lasagna Soup combines all the comforting flavors of classic lasagna in a warm and satisfying soup. Ground beef, aromatic herbs, and tender tomato broth cook slowly for a rich depth of flavor, while broken lasagna noodles and creamy cheeses add traditional texture and indulgence. Perfect for an easy, filling meal with minimal hands-on time.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Broth and Seasoning
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 6-8 minutes. Drain any excess fat to prevent greasiness in the soup.
- Combine ingredients in slow cooker: Transfer the browned beef to a slow cooker. Add the chopped onion, minced garlic, crushed tomatoes, beef broth, dried basil, dried oregano, and red pepper flakes if using. Stir everything together to blend flavors.
- Slow cook the soup: Cover the slow cooker and cook on low for 6-7 hours to develop rich flavors, or on high for 3-4 hours if you are short on time.
- Add lasagna noodles: About 30 minutes before serving, stir the broken lasagna noodles into the soup. This allows them to cook until tender without becoming too mushy.
- Finish with cheese and seasoning: Just before serving, stir in the ricotta and shredded mozzarella cheese until melted and creamy. Season the soup with salt and pepper to taste, and serve hot.
Notes
- You can substitute ground turkey or sausage for the beef for a different flavor profile.
- For a vegetarian version, omit the beef and use vegetable broth instead.
- If you prefer a spicier soup, increase the red pepper flakes or add a dash of cayenne pepper.
- Leftover soup keeps well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- To save time, brown the meat directly in the slow cooker if it has a sauté function.
