why make this recipe
Crockpot Lasagna Soup is a delicious and comforting dish that brings the flavors of classic lasagna into a warm, hearty soup. This recipe is perfect for busy weeknights since it cooks slowly in a crockpot, allowing the flavors to blend beautifully. It’s an easy way to enjoy a family favorite without the hassle of assembling layers of lasagna. Plus, it’s a great way to sneak in some veggies and make a filling meal all in one pot.
how to make Crockpot Lasagna Soup
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz lasagna noodles, broken
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish
Directions
- In a skillet, brown the ground beef with onions and garlic. Drain excess fat.
- Transfer the beef mixture to a crockpot. Add tomato sauce, diced tomatoes, broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles.
- In a small bowl, mix ricotta cheese with a pinch of salt.
- Serve the soup topped with mozzarella, Parmesan cheese, and dollops of ricotta. Garnish with fresh basil or parsley.
how to serve Crockpot Lasagna Soup
Serve this hearty soup hot in bowls. You can sprinkle extra mozzarella and Parmesan cheese on top if you like. Adding fresh herbs like basil or parsley enhances the flavor and adds a beautiful look. This soup pairs well with crusty bread or a simple green salad for a complete meal.
how to store Crockpot Lasagna Soup
To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stove or in the microwave.
tips to make Crockpot Lasagna Soup
- If you want to add more vegetables, consider throwing in some chopped bell peppers, spinach, or zucchini.
- For a spicier kick, you can add red pepper flakes when cooking the ground beef.
- Use no-boil lasagna noodles to make preparation even easier. Just break them into smaller pieces as required.
- Experiment with different kinds of cheese based on your taste.
variation
You can easily turn this soup into a vegetarian version by substituting ground beef with mushrooms or lentils. Use vegetable broth and add extra veggies to make it more filling. Also, you can opt for dairy-free cheese options if you want to make it vegan.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute ground beef with turkey, chicken, or even sausage.
2. Is this recipe gluten-free?
To make this soup gluten-free, use gluten-free pasta instead of regular lasagna noodles.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day after the flavors have had time to blend, so it’s great for meal prep.
4. How can I make it creamier?
For a creamier texture, add a splash of heavy cream or some evaporated milk when serving.
5. Is it okay to double the recipe?
Yes, you can double the ingredients and use a larger crockpot. Just make sure to cook it thoroughly.
Crockpot Lasagna Soup
Ingredients
For the Soup Base
- 1 pound ground beef Feel free to substitute with turkey or chicken.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles and Cheese
- 8 oz lasagna noodles, broken No-boil lasagna noodles can be used.
- 1 cup ricotta cheese Mix with a pinch of salt before serving.
- 1 cup shredded mozzarella cheese For topping.
- 1/2 cup grated Parmesan cheese For topping.
- Fresh basil or parsley for garnish
Instructions
Preparation
- In a skillet, brown the ground beef with the chopped onions and minced garlic. Drain excess fat.
- Transfer the beef mixture to a crockpot. Add the tomato sauce, diced tomatoes, broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Adding Noodles and Cheese
- About 30 minutes before serving, stir in the broken lasagna noodles.
- In a small bowl, mix the ricotta cheese with a pinch of salt.
Serving
- Serve the soup topped with mozzarella, Parmesan cheese, and dollops of ricotta. Garnish with fresh basil or parsley.