Description
This hearty Crockpot Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, easy-to-make soup. Ground beef, savory tomatoes, and Italian seasoning simmer together in the crockpot, with lasagna noodles added towards the end for a filling, family-friendly meal that’s perfect for busy days.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Tomatoes and Broth
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
Pasta and Cheese
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned, breaking it apart as it cooks. Drain excess fat and set aside.
- Add vegetables and seasoning: To the same skillet, add diced onion, red bell pepper, and minced garlic. Sauté for 3-4 minutes until the vegetables soften and become fragrant.
- Transfer to crockpot: Place the browned beef and sautéed vegetables into the crockpot. Add the petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything together well to combine.
- Cook: Cover the crockpot and cook on low for 6 hours or on high for 3 hours, allowing the flavors to meld and the soup to develop depth.
- Prepare noodles: About 20-30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them directly to the crockpot. Stir gently to prevent sticking and allow the noodles to cook until tender.
- Finish with cheeses: Once the noodles are cooked through, stir in the ricotta cheese to add creaminess. Serve the soup in bowls topped generously with shredded mozzarella and parmesan cheese for the classic lasagna taste.
Notes
- Breaking lasagna noodles into smaller pieces makes them easier to eat in soup form.
- If you prefer a vegetarian version, substitute ground beef with plant-based meat or extra vegetables.
- Feel free to add fresh basil or parsley as garnish for extra flavor.
- To speed up cooking, use the high setting on the crockpot for 3 hours instead of low for 6 hours.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop or microwave.
