Hey there, food lovers! If you’re anything like me, you adore the cheesy, hearty bliss of lasagna but don’t always have the time or energy to layer it all up. That’s where this lasagna soup crockpot recipe comes in, straight from my cozy kitchen experiments to yours. Picture this: all the goodness of classic lasagna, think juicy beef, zesty marinara, and dreamy ricotta, transformed into a warm, slurpy soup that practically cooks itself in the slow cooker.
I stumbled onto this gem during a busy week when I craved comfort without the fuss, and now it’s a family favorite I can’t wait to share with you. Let’s dive in and make it a regular in your home too, I’ll guide you every step of the way!
Table of Contents
Why You’ll Love This Recipe
This crockpot lasagna soup combines the best of both worlds: the rich taste of lasagna and the ease of a one-pot meal. It’s perfect for busy weeknights, chilly days, or when you just need a hands-off recipe that delivers big on flavor. Plus, it’s endlessly customizable, whether you’re feeding picky eaters or looking to sneak in some veggies, this recipe adapts to your needs.
Pure Comfort
There’s something magical about a bowl of lasagna soup straight from the crockpot. The tender noodles, melty cheese, and robust tomato broth wrap you in warmth like a cozy blanket. It’s the ultimate comfort food that feels like a hug from the inside out—perfect for rainy afternoons or after a long day.
Ingredients
What You Need
Here’s everything you’ll need to whip up this lasagna soup crockpot masterpiece:
- 1 lb ground beef (or Italian sausage for extra zing)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a kick)
- 4 cups beef broth (low-sodium works great)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tbsp tomato paste (for depth of flavor)
- 8-10 lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Pro tip: Keep a few pantry staples like canned tomatoes and dried herbs on hand to make this recipe even more convenient.
Time to Cook
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low or 2-3 hours on high
- Total Time: 4 hours 15 minutes to 6 hours 15 minutes
The beauty of this crockpot lasagna soup? You can set it and forget it while the flavors meld into perfection.
Steps to Make It
Make It Perfect
- Brown the Beef: In a skillet over medium heat, cook the ground beef with the diced onion until browned, about 5-7 minutes. Drain excess fat, then add minced garlic and cook for another minute.
- Load the Crockpot: Transfer the beef mixture to your slow cooker. Stir in Italian seasoning, red pepper flakes, beef broth, crushed tomatoes, tomato sauce, and tomato paste. Season with salt and pepper.
- Cook Low and Slow: Cover and cook on low for 4-6 hours or high for 2-3 hours, letting the flavors deepen.
- Add Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until tender.
- Cheese It Up: Once the noodles are cooked, stir in half the mozzarella and Parmesan. Spoon a dollop of ricotta into each bowl when serving, then sprinkle with remaining cheeses and fresh herbs.
Mix It Up
Want to switch things up? Try these twists:
- Vegetarian: Skip the meat and add lentils or mushrooms.
- Spicy: Double the red pepper flakes or toss in diced jalapeños.
- Gluten-Free: Use gluten-free lasagna noodles.
Perfect Partners
Pair this lasagna soup with crusty garlic bread, a crisp green salad, or even a glass of red wine for a complete meal that feels indulgent yet effortless.
Busy Day Hero
This recipe is a lifesaver when your schedule’s packed. Toss everything in the crockpot in the morning, and come home to a ready-made dinner that smells like you’ve been cooking all day.
Work Ahead
Prep the beef mixture the night before and store it in the fridge. In the morning, just dump it into the crockpot with the liquids and let it simmer while you tackle your day.
Save Some For Later
This lasagna soup freezes beautifully. Let it cool completely, then store in airtight containers for up to 3 months. Reheat on the stovetop or microwave with a splash of broth to revive the texture.
Everyone’s Happy
Kids love the familiar lasagna flavors, while adults appreciate the simplicity and depth. It’s a crowd-pleaser that satisfies every palate at the table.
Good For You Too
Sneak in extra nutrition by adding spinach, zucchini, or carrots to the broth. The tomatoes provide lycopene, and the beef offers protein comfort food with benefits!
Easy Clean Up
One crockpot, one skillet, that’s it. Line your slow cooker with a liner for even less mess, and you’ll be done with dishes in minutes.
Switch It Up
Craving variety? Swap beef for turkey, use chicken broth instead of beef, or experiment with different cheeses like fontina or gouda for a gourmet twist.
Simply Perfect
This lasagna soup crockpot recipe nails the balance of ease and flavor. It’s hearty without being heavy, simple without being boring a dish that feels like home in every spoonful.
FAQs
Can I make this lasagna soup on the stovetop instead?
Yes! Brown the beef, simmer everything (except noodles) for 20 minutes, then add noodles and cook until tender, about 10-15 minutes.
How do I store leftovers?
Keep them in the fridge for up to 4 days in an airtight container.
Can I use no-boil lasagna noodles?
They’ll work, but break them up and check for doneness earlier, as they cook faster.
Is this recipe kid-friendly?
Absolutely, mild flavors and fun noodles make it a hit with little ones.
Can I double the recipe?
Yes, just use a larger crockpot (6-quart or bigger) and adjust cooking time slightly.
What if my soup gets too thick?
Stir in extra broth or water before serving to thin it out.
Can I make it dairy-free?
Skip the cheeses or use dairy-free alternatives like cashew ricotta and nutritional yeast.
if you’re interested in cozy, slow-cooked meals, you might enjoy the best Cheddar Broccoli Potato Soup, and slow cooker cowboy casserole. These are among my favorite, rich in flavor and perfect recipes for family dinners.
Conclusion
This lasagna soup crockpot recipe is more than just a meal it’s a game-changer for busy days, cozy nights, and everything in between. With minimal prep, maximum flavor, and endless ways to tweak it, it’s destined to become your go-to comfort dish. So grab your slow cooker, gather your ingredients, and treat yourself to a bowl of pure deliciousness. You won’t just love it, you’ll wonder how you ever lived without it.
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Lasagna Soup Crockpot Recipe: A Cozy Twist on a Classic
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
Warm up your soul with this Crockpot Lasagna Soup—a hearty, spoonable twist on the Italian classic. Imagine tender lasagna noodles swimming in a rich, savory tomato broth, studded with seasoned beef and crowned with melty mozzarella and creamy ricotta. It’s the ultimate comfort food that’s as easy to make as it is delicious, perfect for chilly nights or busy days when you want a hands-off meal that tastes like love.
Ingredients
- 1 lb (450g) lean ground beef
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional, for heat)
- 4 cups (960ml) low-sodium beef broth
- 1 (28 oz/794g) can crushed tomatoes
- 1 (15 oz/425g) can tomato sauce
- 1 tbsp tomato paste
- 8–10 dry lasagna noodles (about 8 oz/227g), broken into 2-inch pieces
- 1 cup (250g) ricotta cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- Salt and black pepper, to taste
- 2 tbsp fresh basil or parsley, chopped (for garnish)
Instructions
- Cook the Beef: In a large skillet over medium heat, brown the ground beef with the diced onion, breaking it up with a spoon, until fully cooked (about 6-8 minutes). Drain excess fat. Add minced garlic and cook for 1 minute until fragrant.
- Set Up the Crockpot: Transfer the beef mixture to a 6-quart slow cooker. Stir in Italian seasoning, red pepper flakes, beef broth, crushed tomatoes, tomato sauce, and tomato paste. Season with salt and pepper to taste.
- Slow Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours, letting the flavors meld beautifully.
- Add Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until tender (25-30 minutes on high). Check occasionally to avoid overcooking.
- Finish with Cheese: Stir in half the mozzarella and Parmesan cheeses until melted. Ladle soup into bowls, then top each with a dollop of ricotta, a sprinkle of remaining mozzarella and Parmesan, and a pinch of fresh basil or parsley.
- Serve: Enjoy hot with your favorite sides—garlic bread is a must!
Notes
- Make Ahead: Brown the beef mixture the night before and refrigerate. Dump it into the crockpot with the liquids in the morning for an even easier start.
- Substitutions: Swap beef for ground turkey or Italian sausage, or go vegetarian with lentils or mushrooms.
- Noodle Tip: If planning leftovers, cook noodles separately and add them to individual servings to prevent them from getting mushy.
- Spice It Up: Add extra red pepper flakes or a dash of hot sauce for a fiery kick.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high) + 30 minutes for noodles
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups (approx. 375g)
- Calories: 420 kcal
- Sugar: 10g
- Sodium: 780mg (varies with broth and cheese)
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg