Hearty Crockpot Lasagna Soup: Simple Weeknight Comfort (Print Version)
Simple Crockpot Lasagna Soup brings that comforting pasta dish to your slow cooker. Easy prep, rich flavors, and a family-favorite meal.
# 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 -
28 oz can crushed tomatoes
03 -
6 oz can tomato paste
04 -
4 cups beef broth
→ Aromatics & Flavor Builders
05 -
1 medium onion, chopped
06 -
4 cloves garlic, minced
07 -
2 tsp dried Italian seasoning
08 -
1 bay leaf
→ Dairy & Finishers
09 -
6-8 lasagna noodles, broken into pieces
10 -
1/2 cup ricotta cheese
11 -
1/2 cup grated Parmesan cheese
12 -
1 cup shredded mozzarella cheese
→ Garnish & Make It Special
13 -
Fresh basil, chopped (for garnish)
14 -
Salt and black pepper to taste
# Instructions:
01 -
First things first, get that ground beef or Italian sausage browning in a skillet over medium-high heat. Break it up with a spoon, you want those lovely crumbles. Drain off any excess grease—honestly, this step is important, or your soup will be a greasy mess, I've made that mistake more times than I care to admit. The kitchen starts smelling amazing already, a promise of good things to come!
02 -
Once your meat is browned and drained, toss in the chopped onion and minced garlic into the same skillet. Let them soften up for about 5 minutes, stirring occasionally. You want them fragrant and translucent, not burnt! This is where the flavor truly starts to build, and that sweet, garlicky aroma always gets my stomach rumbling. Don't rush this part, it’s worth the extra few minutes.
03 -
Now for the easy part! Transfer your browned meat, sautéed onion, and garlic to your trusty slow cooker. Add in the crushed tomatoes, tomato paste, beef broth, Italian seasoning, and bay leaf. Give it a good stir to combine everything. I usually add a pinch of salt and pepper here, just to get things started. It looks a bit messy, but trust me, it’s all coming together.
04 -
Cover your slow cooker and let it do its magic! Cook on low for 6-8 hours or on high for 3-4 hours. You're looking for those flavors to meld and deepen into something truly special. The smell filling your home during this time is just heavenly, it’s a pure comfort scent. I always peek in, even though I know it’s just simmering away, I can't help myself!
05 -
About 30-45 minutes before serving, break up your lasagna noodles into smaller, bite-sized pieces and stir them into the soup. This is where I always forget how much space they take up and get a little worried, but they always soften up perfectly. Make sure they're submerged in the liquid so they cook evenly. This step feels like the final puzzle piece, bringing the 'lasagna' into 'soup'.
06 -
Once the noodles are tender, remove the bay leaf. Stir in the ricotta, Parmesan, and mozzarella until everything is melty and glorious. Taste and adjust seasonings – maybe a little more salt, a crack of fresh pepper. Ladle this beautiful Crockpot Lasagna Soup into bowls and garnish with fresh basil. It should be rich, thick, and utterly comforting, ready to warm you from the inside out. Pure bliss!
# Notes:
01 -
Don't skip browning the meat, it adds so much depth to the soup. Seriously, it's a game-changer.
02 -
If you're making this ahead, consider cooking the noodles separately and adding them when you reheat to avoid mushiness.
03 -
Ran out of ricotta? Cottage cheese can work in a pinch for that creamy texture, I've tried it and it's decent.
04 -
Always serve with crusty garlic bread for dipping; it just completes the whole experience, trust me on this one!
# Equipment Needed:
01 -
Large skillet
02 -
6-quart slow cooker
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g