Description
This comforting Crockpot Lasagna Soup captures all the favorite flavors of classic lasagna in a hearty, easy-to-make soup. Featuring ground beef, tomatoes, Italian herbs, and three types of cheese, this slow-cooked dish is perfect for cozy dinners, offering rich, layered flavors without the fuss of traditional lasagna assembly.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Tomatoes
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheeses
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil, chopped, for garnish
Instructions
- Brown the beef: Heat a skillet over medium heat and add the ground beef. Cook until browned thoroughly, breaking it apart as it cooks. Drain any excess fat to keep the soup lighter.
- Sauté onions and garlic: Add diced onion and minced garlic to the skillet with the cooked beef. Sauté for about 3 minutes until the onions become translucent and fragrant.
- Transfer to crockpot: Move the beef, onion, and garlic mixture into your crockpot or slow cooker to begin the slow cooking process.
- Add liquids and seasonings: Pour in the chicken broth, diced tomatoes with their juice, tomato paste, and sprinkle in dried basil, oregano, rosemary, crushed red pepper flakes (if using), salt, and pepper. Stir everything well to combine the flavors.
- Cook low and slow: Cover the crockpot and cook on the low setting for 7-8 hours or on high for 3-4 hours to allow the flavors to meld perfectly.
- Add noodles: Approximately 30 minutes before serving, stir in the broken lasagna noodles so they can cook directly in the soup and absorb the flavors.
- Mix ricotta and Parmesan: While the noodles are cooking, combine ricotta cheese and grated Parmesan cheese in a small bowl to prepare a creamy topping.
- Incorporate mozzarella: Just before serving, stir shredded mozzarella cheese into the hot soup until melted and evenly distributed for added richness.
- Serve soup: Ladle the soup into bowls, adding a generous dollop of the ricotta-Parmesan mixture on top of each serving.
- Garnish and enjoy: Sprinkle freshly chopped basil over the cheese dollop to add a bright, herbal finish and serve immediately.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
- Broken lasagna noodles cook quickly; do not add too early to avoid mushy pasta.
- Adjust crushed red pepper flakes to taste depending on your heat preference.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- This soup pairs well with a fresh green salad and crusty bread.
