Description
This Crockpot Lasagna Soup is the ultimate comfort food that practically cooks itself. It captures all the rich, savory flavors of traditional lasagna—tender ground beef, cheesy goodness, and herb-infused tomato broth—without the hassle of layering.
Ingredients
Scale
- 1 pound ground beef (lean 80/20 or 90/10)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1/2 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) diced tomatoes (undrained)
- 6 cups beef broth
- 8 to 10 lasagna noodles, broken into bite-sized pieces
- 1/2 cup heavy cream (optional)
- For the Cheesy Topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef and diced onions. Drain excess grease.
- Sauté Aromatics: Add minced garlic, salt, pepper, Italian seasoning, and oregano. Cook for 1 minute. Stir in tomato paste and cook for 60 seconds more.
- Slow Cook: Transfer to the crockpot. Add crushed tomatoes, diced tomatoes, and beef broth. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Add Noodles: 30-45 minutes before serving, stir in the broken lasagna noodles. Cover and cook until tender.
- Final Touch: Stir in heavy cream if using.
- Serve: Ladle into bowls and top with a large dollop of the ricotta cheese mixture.
Notes
If you plan on having leftovers, store the soup base and noodles separately to prevent the pasta from soaking up all the broth. Use a clean kitchen towel to snap dry noodles into pieces safely.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g