Sometimes a comforting classic needs a simple transformation. This Crock Pot Lasagna Soup delivers every rich layer of flavor. Imagine that savory, slow-simmered tomato goodness. Furthermore, the tender lasagna noodles soak up all that amazing broth. You get all the satisfaction without hours over the stovetop, truly marvelous.
Honestly, this recipe is my go-to when the weeknights feel too long. My family devours this hearty soup every time I make it. Leftovers keep beautifully, making lunch planning a breeze, which is important for us busy folks.
Why I Love This Recipe
This Crock Pot Lasagna Soup has absolutely changed my dinnertime routine.
- It tastes deeply layered, like actual lasagna.
- Prep time is impressively short, maybe fifteen minutes maximum.
- It freezes incredibly well for later escapes.
- It is the ultimate comfort food for a chilly evening.
Crock Pot Lasagna Soup Ingredients
Gathering these simple components is half the fun. These robust ingredients swirl together beautifully, creating something truly special. The magic happens slowly in the slow cooker, deepening every flavor note.
Substitutions and Tips
- Meat Base: Ground turkey offers a lighter profile. You could even use plant-based crumbles for a vegetarian twist.
- Tomatoes: Use fire-roasted tomatoes for extra dimension, providing a little smoky depth.
- Seasonings: Don’t skip the Italian seasoning mix; it is the backbone of the Italian-American profile.
- Flavor Boost: A splash of balsamic vinegar brightens everything up before you serve.
Remember, the full measurements are waiting for you on the recipe card below.
How to Make Crock Pot Lasagna Soup
Making this easy lasagna soup is very straightforward. We start everything on the stovetop just briefly. Then, the slow cooker does the heavy lifting for us, which I adore.
H3: Step 1: Browning the Meat and Aromatics
First, heat a large skillet over medium heat. Brown your ground beef or sausage nicely. Drain off any separated grease thoroughly. Next, stir in the chopped onion until soft. Then, add the garlic for just one brief minute. You want that garlic fragrant, not burnt.
H3: Step 2: Combining Base Ingredients in the Slow Cooker
Transfer your meat mixture right into your slow cooker insert. Add crushed tomatoes next for body. Then, toss in the diced tomatoes, undrained. Pour in all the beef broth and the tomato sauce. Include the water too, for necessary liquid volume. Finally, stir in your seasonings like oregano and basil well.
H3: Step 3: Slow Cooking for Deep Flavor
Cover your slow cooker securely now. Set it to cook on LOW for six to eight hours. Alternatively, use the HIGH setting for about four hours. This slow time builds incredible flavor complexity into your Crock Pot Lasagna Soup.
H3: Step 4: Adding the Lasagna Noodles
About forty-five minutes before you plan to eat, address the noodles. Break the lasagna noodles into small, two-inch pieces. Gently stir these pieces into the hot soup mixture. Make sure they are fully submerged beneath the liquid. Keep cooking until they are perfectly al dente.
H3: Step 5: Preparing the Cheesy Topping
While those noodles soften nicely, prepare the cheese. In a separate bowl, combine the ricotta cheese first. Mix in the Parmesan and the shredded mozzarella. Blend this mixture thoroughly together until creamy. This topping makes the slow cooker lasagna soup special.
H3: Step 6: Final Assembly and Serving
Taste the completed soup for salt and pepper adjustments. Ladle the hot soup into your favorite bowls. Top each serving generously with the ricotta blend. Sprinkle fresh parsley and extra Parmesan over the top. Enjoy this wonderful meal immediately.
How to Store Crock Pot Lasagna Soup
Storing leftovers is super easy for this comforting dish. Place any extra soup into an airtight container right away. Refrigerate it for up to four days. This soup freezes wonderfully too for future meals. Use heavy-duty freezer bags there for best results. It lasts about three months in the deep freeze.
Tips for Success
- Noodle Check: Don’t add noodles until the last hour. They will absorb too much liquid otherwise.
- Consistency Control: If it seems too thick when done, just add a splash more broth.
- Richness Boost: A tablespoon of cream cheese melts right in smoothly.
- Flavor Check: Taste before serving; seasonings always need tweaking.
Kitchen Tools You’ll Need
- Large skillet for browning the meat components.
- A good 6-quart slow cooker is essential for this recipe.
- A sturdy wooden spoon for stirring everything together.
- Standard mixing bowls for the cheese topping preparation.
Serving Suggestions
- Serve with thick, crusty bread for dipping purposes.
- A simple side salad with Italian vinaigrette pairs well.
- Offer garlic breadsticks for an extra indulgence opportunity.
- A crisp, dry red wine complements the tomato base nicely.
Crock Pot Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 3-8 hours
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes (depending on setting)
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Vegetarian
Description
A hearty and flavorful weeknight dinner, this Crock Pot Lasagna Soup captures all the delicious tastes of classic lasagna in an easy-to-make soup format.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 (8 oz) can tomato sauce
- 1/2 cup water
- 2 tbsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 8 oz lasagna noodles, broken into 2-inch pieces
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, brown the ground beef (or sausage) and chopped onion over medium-high heat. Drain any excess fat. Add minced garlic and cook for 1 minute more until fragrant.
- Transfer the beef mixture to a 6-quart (or larger) slow cooker.
- Add crushed tomatoes, diced tomatoes, beef broth, tomato sauce, water, Italian seasoning, basil, oregano, salt, and pepper to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 30-45 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir gently, ensuring noodles are submerged.
- Continue cooking until noodles are al dente. If the soup is too thick, add a little more water or broth.
- While noodles are cooking, prepare the cheese topping: In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and mozzarella cheese. Mix well.
- Ladle hot soup into bowls. Top each serving with a spoonful of the ricotta mixture and a sprinkle of fresh parsley and additional Parmesan cheese.
- Serve hot.
Notes
- You can use ground turkey or ground chicken instead of beef or sausage for a lighter version.
- For a vegetarian option, omit the meat and increase the broth by 1 cup, or use a plant-based ground substitute.
- If you prefer a tangier flavor, add 1 tablespoon of red wine vinegar when adding the liquids.
