Crockpot Lasagna Soup
Crockpot Lasagna Soup brings the comforting flavors of traditional lasagna into a warm and inviting bowl of soup, combining rich meat, creamy cheese, and savory spices with the convenience of a slow cooker.
Ingredients
Meat and Aromatics
- 1 pound ground beef can be substituted with ground turkey or chicken
- 1 medium onion, chopped
- 3 cloves garlic, minced
Soup Base
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable or chicken broth
- 2 cups water
- 2 teaspoons Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Noodles
- 8 ounces lasagna noodles, broken into pieces try to make piece sizes similar to a spoonful for even cooking
Garnish
- Fresh basil for garnish
Instructions
Preparation
- Brown the ground beef in a large skillet. Once cooked, add chopped onion and minced garlic, cooking until the onion is translucent.
- Drain excess fat from the beef mixture and transfer it to your crockpot.
Cooking
- Pour in the crushed tomatoes, broth, and water into the crockpot.
- Add Italian seasoning, salt, and pepper. Stir to combine all ingredients.
- Gently stir in the broken lasagna noodles.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Final Touches
- When cooking is complete, stir in the ricotta, mozzarella, and Parmesan cheese. Allow the soup to sit for an additional 10 to 15 minutes for the cheese to melt.
Serving
- Ladle the soup into bowls and garnish each serving with fresh basil.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with crusty bread or garlic breadsticks. For a vegetarian version, omit the meat and add more beans and veggies.