Description
This hearty Crock Pot Lasagna Soup combines all the flavors of classic lasagna into a comforting and easy-to-make slow cooker soup. Ground beef, aromatic herbs, and crushed tomatoes meld with tender lasagna noodles and creamy cheeses to create a rich, satisfying dish perfect for cozy dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Liquids and Canned Goods
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Brown the Beef: In a large skillet over medium heat, cook the ground beef until browned, about 6-8 minutes. Drain any excess fat to keep the soup from becoming greasy.
- Combine Ingredients in Slow Cooker: Transfer the cooked beef to the slow cooker. Add the chopped onion, minced garlic, crushed tomatoes, beef broth, dried basil, dried oregano, and red pepper flakes if using. Stir everything together to combine the flavors evenly.
- Cook the Soup: Cover the slow cooker and cook the mixture on low for 6-7 hours or on high for 3-4 hours. This slow cooking allows the flavors to meld beautifully.
- Add Lasagna Noodles: About 30 minutes before serving, add the broken lasagna noodles to the soup. This timing ensures the noodles cook through but don’t become mushy.
- Finish with Cheese and Seasoning: Just before serving, stir in the ricotta cheese and shredded mozzarella until creamy and well incorporated. Taste and season the soup with salt and pepper as needed.
Notes
- For a vegetarian version, substitute the ground beef with mushrooms or lentils and use vegetable broth instead of beef broth.
- To make it spicier, increase the amount of red pepper flakes or add a dash of hot sauce.
- Lasagna noodles can be replaced with any pasta shape you prefer but adjust cooking time accordingly.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- If you prefer a thicker soup, lessen the amount of beef broth or cook uncovered for the final 30 minutes to reduce the liquid.
