Hearty Crock Pot Lasagna Soup: A Comfort Bowl (Print Version)
Hearty Crock Pot Lasagna Soup delivers comforting flavors with minimal fuss. Enjoy this easy, cheesy dish perfect for busy evenings.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 24 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy
# Ingredients:
→ Base Ingredients
01 -
1 lb ground beef (80/20 preferred)
02 -
1 large onion, chopped
03 -
4 cloves garlic, minced
04 -
28 oz can crushed tomatoes
05 -
6 oz can tomato paste
06 -
4 cups beef broth (low-sodium)
→ Dairy & Pasta
07 -
9 lasagna noodles, broken into 2-inch pieces
08 -
15 oz container ricotta cheese (full-fat)
09 -
2 cups shredded mozzarella cheese, divided
10 -
1/2 cup grated Parmesan cheese, divided
→ Flavor Boosters
11 -
2 tsp Italian seasoning
12 -
Salt and freshly ground black pepper to taste
→ Finishing Touches
13 -
1/4 cup fresh basil, chopped
14 -
2 tbsp fresh parsley, chopped
# Instructions:
01 -
Okay, first things first, get that ground beef browned in a skillet. I usually break it up with a spoon, watching it sizzle and turn wonderfully golden. Drain off any excess fat—I always forget this step and then remember halfway through, oops! This is where the flavor foundation for your Crock Pot Lasagna Soup truly begins, so don't rush it.
02 -
Once the beef is done, toss in your chopped onion and garlic. Let them soften up, stirring occasionally. The smell in the kitchen right now? Oh, it's heavenly, seriously. I love how the onion turns translucent and the garlic just starts to get fragrant. Don't let it burn, that's a mistake I've made too many times, and nobody wants bitter garlic in their Crock Pot Lasagna Soup!
03 -
Now, into the Crock Pot it all goes! Add the browned beef, sautéed aromatics, crushed tomatoes, tomato paste, beef broth, and Italian seasoning. Give it a good stir to combine everything. This is the easy part, where you just dump and go. I usually take a moment to admire the vibrant red color of the sauce developing, thinking about the delicious Crock Pot Lasagna Soup to come.
04 -
Cover your Crock Pot and let it cook on low for about 4-6 hours or on high for 2-3 hours. The house will start to smell absolutely incredible, trust me. This is the beauty of Crock Pot Lasagna Soup; it just does its thing. I sometimes peek in, but honestly, it's better to just let it simmer and deepen in flavor without too much interference.
05 -
About 30-45 minutes before serving, stir in your broken lasagna noodles. Also, add about half of the ricotta, mozzarella, and Parmesan cheese directly into the soup. Stir it gently until the cheeses start to melt and the noodles are tender. This step is where the Crock Pot Lasagna Soup really transforms into a creamy, dreamy meal, so make sure those noodles are just right!
06 -
Ladle the hot soup into bowls. Top each serving with a generous dollop of the remaining ricotta, a sprinkle of fresh mozzarella, and a dusting of Parmesan. Garnish with fresh basil and parsley. The steam rising, the melted cheese—it’s pure comfort. I sometimes add a little red pepper flake if I'm feeling spicy, making this Crock Pot Lasagna Soup even better!
# Notes:
01 -
Don't rush the browning of the meat; it adds so much flavor, trust me.
02 -
This Crock Pot Lasagna Soup tastes even better the next day, so make extra for lunch!
03 -
Ran out of ricotta? Cottage cheese works in a pinch, just blend it a bit first.
04 -
A drizzle of good olive oil right before serving makes all the difference, honestly.
# Tools You'll Need:
01 -
Large skillet
02 -
6-quart slow cooker (Crock Pot)
# Nutrition Facts (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 35-45g
Protein: 30-40g