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Crockpot Lasagna Soup

Crockpot Lasagna Soup: A Cozy Twist on Classic Comfort Food

Crockpot Lasagna Soup is a comforting blend of savory ground beef, tender pasta, and creamy cheese perfect for busy lifestyles.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pound Ground Beef can be substituted with ground turkey, chicken, or sausage
  • 1 Onion, diced sautéed for better flavor
  • 3 cloves Garlic, minced finely minced to infuse flavors
  • 4 cups Chicken Broth vegetable broth can be used for vegetarian option
  • 1 can Diced Tomatoes 14.5 oz can
  • 1 can Tomato Paste 6 oz can
  • 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
For the Lasagna Noodles
  • 8 Lasagna Noodles, broken into pieces
For the Creamy Finish
  • 1 cup Ricotta Cheese can substitute with cottage cheese
  • 1/2 cup Grated Parmesan Cheese can use cream cheese mixed with milk
  • 2 cups Shredded Mozzarella Cheese
  • Fresh Basil, chopped for garnish

Equipment

  • Slow Cooker
  • Large Skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Brown the ground beef in a skillet over medium heat for about 5 to 7 minutes, breaking into crumbles until no longer pink. Drain excess fat.
  2. Add diced onion and minced garlic to the skillet, sautéing for 3 minutes until onion is translucent and fragrant.
  3. Transfer the beef mixture to the slow cooker.
  4. Pour in the chicken broth, diced tomatoes, and tomato paste. Sprinkle in basil, oregano, rosemary, and salt and pepper. Stir to combine.
  5. Cover and set the crockpot to low for 7 to 8 hours or high for 3 to 4 hours.
  6. About 30 minutes before serving, add the broken lasagna noodles to the soup.
  7. In a bowl, mix ricotta cheese and grated Parmesan cheese until smooth.
  8. Stir in shredded mozzarella cheese just before serving until melted.
  9. Ladle soup into bowls, topping with the ricotta-Parmesan mixture.
  10. Garnish with chopped fresh basil before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze in portions for up to 3 months. Thaw before reheating.

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