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–+ servings
Crockpot Lasagna Soup

Crockpot Lasagna Soup: Comforting Flavor in Every Spoonful

Crockpot Lasagna Soup delivers a comforting blend of savory beef, pasta, and melty cheese, perfect for busy nights.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Ground Beef Can substitute with ground turkey or chicken
  • 1 Onion, diced Adds natural sweetness and depth
  • 3 cloves Garlic, minced Delivers pungent aroma
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option
  • 1 can Diced Tomatoes (14.5 oz) Introduces tanginess and texture
  • 1 can Tomato Paste (6 oz) Intensifies tomato flavor
  • 1 tsp Dried Basil Infuses sweet-herbal aroma
  • 1 tsp Dried Oregano Contributes earthy notes
  • 1/2 tsp Dried Rosemary Provides flavor complexity
  • 1/2 tsp Crushed Red Pepper Flakes Optional, adjust to taste
  • to taste Salt and Pepper Essential seasonings
  • 8 pieces Lasagna Noodles, broken Emulates traditional lasagna layers
For the Cheese
  • 1 cup Ricotta Cheese Can substitute with cottage cheese
  • 1/2 cup Grated Parmesan Cheese Cream cheese mixed with milk can serve as an alternative
  • 2 cups Shredded Mozzarella Cheese Melts into gooey strings
For Garnish
  • to taste Fresh Basil, chopped Provides vibrant color contrast

Equipment

  • Crockpot
  • skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a skillet over medium heat, cook the ground beef for 5-7 minutes until browned and fully cooked. Drain excess fat and set aside.
  2. Add the diced onion to the skillet and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
  3. Transfer cooked beef, onion, and garlic to the Crockpot. Add chicken broth, diced tomatoes, and tomato paste. Sprinkle in dried basil, oregano, rosemary, and season with salt and pepper. Stir well.
  4. Cover the Crockpot and cook on low for 7-8 hours or on high for 3-4 hours, checking occasionally to monitor broth levels.
  5. About 30 minutes before serving, add broken lasagna noodles to the Crockpot, stirring to ensure they are submerged.
  6. In a separate bowl, mix ricotta and Parmesan cheeses until smooth. Set aside.
  7. Stir in shredded mozzarella cheese before serving, allowing it to melt fully.
  8. Serve soup in bowls, topping each with the ricotta-Parmesan mixture and a sprinkle of fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 34gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 850mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

This recipe is versatile; feel free to add your favorite vegetables or substitute proteins to customize your dish.

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