This Easy Crockpot Lasagna Soup is a warm bowl of comfort! It’s packed with tasty layers of pasta, rich tomato sauce, and gooey cheese, all simmered to perfection.
There’s something special about this dish; it’s like lasagna but in soup form! I love that I can throw everything in the crockpot and let it do the work. Plus, leftovers are even better!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both work wonderfully for this recipe. If you prefer a healthier option, try ground turkey or chicken. For a vegetarian twist, use lentils or mushrooms instead!
Onion: A medium onion adds flavor, but you could use shallots or even leeks. If you’re short on time, pre-diced onions from the store make a handy substitute.
Garlic: Fresh garlic gives the best flavor, but garlic powder or minced garlic from a jar can work in a pinch. I love adding extra garlic for a little more kick!
Broth: Beef broth is recommended, but you can use chicken broth for a lighter flavor. Vegetable broth is great for a vegetarian option!
Lasagna Noodles: Broken lasagna noodles are great, but any shaped pasta can work too! Try penne or fusilli. Whole grain or gluten-free pasta can also fit into the recipe nicely.
Cheeses: Ricotta adds creaminess. Substitute cottage cheese if you have it. Mozzarella is my favorite for melting, but feel free to use cheddar or a non-dairy cheese if needed.
How Do You Ensure the Noodles Don’t Get Mushy?
To keep the noodles perfect and al dente, add them about 30 minutes before serving. This way, they soak up the flavors without overcooking. Here’s what to do:
- After cooking the soup for several hours, stir in the broken lasagna noodles.
- Cover and cook on high for about 20-30 minutes. Check for doneness after 20 minutes.
- If you find they’re still too firm, give them an extra 5 minutes. A quick stir helps avoid clumping!
This method keeps your soup hearty and delicious without mushy noodles!
Easy Crockpot Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 8 ounces broken lasagna noodles or any pasta broken into bite-size pieces
For the Cheesy Topping:
- 1 cup ricotta cheese
- 1 ½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 5-6 hours of cooking on low (or 3-4 hours on high) in the crockpot. You’ll also need about 30 minutes to cook the noodles right before serving. In total, it’s around 6 hours but the hands-on time is super quick!
Step-by-Step Instructions:
1. Cook the Meat:
In a skillet over medium heat, cook the ground beef or Italian sausage until browned, about 5-7 minutes. Once browned, drain the excess fat to keep the soup from being greasy.
2. Sauté the Aromatics:
Add the diced onion and minced garlic to the skillet with the meat. Cook for about 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. This will infuse great flavor!
3. Combine in the Crockpot:
Transfer the meat mixture into the crockpot. Add in the beef broth, crushed tomatoes, and tomato sauce. Sprinkle in the dried basil, dried oregano, salt, and pepper. Give it a good stir to mix everything together nicely!
4. Let It Simmer:
Cover the crockpot and allow it to cook on low for 5-6 hours or on high for 3-4 hours. This slow cooking will help all the flavors meld beautifully.
5. Add the Noodles:
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until the noodles are tender, approximately 20-30 minutes. Keep an eye on it, so they don’t get too soft!
6. Prepare the Cheese Mixture:
In a small bowl, combine the ricotta cheese with ½ cup of mozzarella and Parmesan cheese. Mix them until smooth and creamy.
7. Serve with Cheese Delight:
When ready to serve, ladle the soup into bowls. Top each serving with a generous dollop of the ricotta cheese mixture and sprinkle with the remaining mozzarella cheese. For that fresh touch, add some chopped basil or parsley on top if you like!
8. Enjoy!
Enjoy your cozy, cheesy crockpot lasagna soup! It’s perfect for chilly evenings or whenever you crave a delightful meal.
FAQ for Easy Crockpot Lasagna Soup
Can I Use Frozen Ground Beef or Sausage?
Yes, you can use frozen meat, but for best results, thaw it first. You can thaw frozen ground meat in the refrigerator overnight or use the defrost setting on your microwave. Just make sure it’s fully cooked before adding to the crockpot!
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta cheese on hand, you can use cottage cheese or cream cheese as a substitute. For a dairy-free option, try a plant-based ricotta made from nuts or tofu blended with nutritional yeast!
How Do I Store Leftover Lasagna Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When ready to eat, just thaw in the fridge overnight and reheat on the stove!
Can I Add Vegetables to This Soup?
Absolutely! Feel free to throw in some diced carrots, zucchini, or bell peppers at the same time you add the tomatoes and broth for extra nutrition and flavor. Just be sure to cut them into small, even pieces for even cooking!
