Go Back
–+ servings
Crockpot Lasagna Soup

Crockpot Lasagna Soup That Will Hug Your Taste Buds

Crockpot Lasagna Soup combines comforting flavors with effortless preparation for a delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Soup
Cuisine Italian
Servings 6 cups
Calories 350 kcal

Equipment

  • Crockpot
  • skillet
  • Cutting Board
  • Knife

Ingredients
  

For the Soup Base

  • 1 pound Ground beef You can substitute with turkey for a lighter option.
  • 1 medium Onion Try using shallots for a milder taste.
  • 3 cloves Garlic You can use garlic powder in a pinch.
  • 4 cups Chicken broth Vegetable broth can work for a vegetarian version.
  • 1 can Diced tomatoes Canned fire-roasted tomatoes add a smoky twist.
  • 6 ounces Tomato paste Optional to use more fresh tomatoes instead.
  • 1 teaspoon Dried basil Fresh basil is great if you have it on hand.
  • 1 teaspoon Dried oregano
  • ½ teaspoon Dried rosemary Thyme is a good substitute if needed.
  • 1 teaspoon Crushed red pepper flakes Optional, omit for milder flavor.
  • Salt and pepper To taste.

For the Noodles & Cheese

  • 8 pieces Lasagna noodles Broken into pieces to cook into the soup.
  • 1 cup Ricotta cheese Cottage cheese can be a good alternative.
  • ½ cup Grated Parmesan cheese Nutritional yeast serves as a vegan substitute if desired.
  • 2 cups Shredded mozzarella cheese Melts beautifully, providing that classic lasagna experience.

For the Garnish

  • ¼ cup Fresh basil A bright, aromatic garnish.

Instructions
 

Step‑by‑Step Instructions for Crockpot Lasagna Soup

  • In a large skillet over medium heat, add 1 pound of ground beef. Cook for about 5–7 minutes, stirring occasionally, until browned and no longer pink. Drain off any excess fat.
  • Add 1 diced onion and 3 minced garlic cloves to the skillet with the browned beef. Sauté for about 3 minutes until the onions are translucent.
  • Carefully transfer the beef and vegetable mixture to your crockpot.
  • Add 4 cups of chicken broth, 1 can of diced tomatoes, and 6 ounces of tomato paste to the crockpot. Sprinkle in 1 teaspoon each of dried basil, dried oregano, and ½ teaspoon of dried rosemary, along with salt and pepper to taste. Stir well to combine.
  • Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours.
  • About 30 minutes before serving, stir in 8 broken lasagna noodles into the soup.
  • In a small bowl, combine 1 cup of ricotta cheese and ½ cup of grated Parmesan cheese until smooth.
  • Just before serving, stir in 2 cups of shredded mozzarella cheese into the soup.
  • Spoon the soup into bowls and add a dollop of the ricotta-Parmesan mixture on top of each serving.
  • Finish off each bowl with a sprinkle of freshly chopped basil.

Notes

This soup is perfect for a busy weeknight, and it’s a crowd-pleaser that everyone will love.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 35gProtein: 24gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg
Keyword comfort food, Crockpot Lasagna Soup, easy recipe, Family-friendly, Slow Cooker, Soup
Tried this recipe?Let us know how it was!