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Why Make This Recipe
Crockpot Lasagna Soup is a comforting and delicious meal that combines the flavors of traditional lasagna into a hearty soup. It’s perfect for busy days when you want a warm, fulfilling dish without spending hours in the kitchen. This recipe is simple to make and is great for feeding a crowd or having leftovers for the week.
How to Make Crockpot Lasagna Soup
Ingredients
- 1 pound ground beef or sausage
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 2 cups water
- 1 teaspoon Italian seasoning
- 2 cups uncooked lasagna noodles, broken into pieces
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- Parmesan cheese, for serving
- Salt and pepper to taste
- Fresh basil or parsley, for garnish
Directions
- In a skillet, brown the ground beef or sausage over medium heat, adding the chopped onion and minced garlic until softened. Drain the excess fat.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the pot.
- Stir in the ricotta cheese until well combined.
- Top with mozzarella cheese, cover, and let it melt.
- Serve hot, garnished with Parmesan cheese and fresh herbs.
How to Serve Crockpot Lasagna Soup
Crockpot Lasagna Soup is best served hot in a bowl. You can add extra Parmesan cheese on top for added flavor and sprinkle some fresh basil or parsley for a nice touch. Pair the soup with crusty bread or a simple side salad for a complete meal.
How to Store Crockpot Lasagna Soup
To store Crockpot Lasagna Soup, let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. To reheat, simply thaw and warm it up on the stove or in the microwave.
Tips to Make Crockpot Lasagna Soup
- For a healthier option, use lean ground turkey or chicken instead of beef or sausage.
- You can add vegetables like spinach or zucchini for more nutrition.
- Adjust the seasoning to your taste by adding more Italian spices or some red pepper flakes for heat.
- If you want creamier soup, mix in some heavy cream before serving.
Variation
You can make a vegetarian version of Crockpot Lasagna Soup by replacing the meat with mushrooms or lentils. Use vegetable broth instead of beef broth and add extra veggies like bell peppers or carrots for a more colorful dish.
FAQs
1. Can I use any type of noodle?
Yes, you can use different kinds of pasta like rotini or penne instead of lasagna noodles. Just be sure to adjust the cooking time based on the type of pasta.
2. Is this soup gluten-free?
To make it gluten-free, use gluten-free noodles and check that your broth and canned tomatoes do not contain gluten.
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3. How can I make it spicier?
If you like it spicy, add some crushed red pepper flakes or diced jalapeños when cooking. You can also use spicy Italian sausage for more heat.
Crockpot Lasagna Soup
Ingredients
Meat and Base
- 1 pound ground beef or sausage You can use lean ground turkey or chicken for a healthier option.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 4 cups beef broth Use vegetable broth for a vegetarian version.
- 2 cups water
- 1 teaspoon Italian seasoning Adjust seasoning to taste.
- Salt and pepper to taste
Pasta and Cheeses
- 2 cups uncooked lasagna noodles, broken into pieces Any type of noodle can be used as a substitute.
- 2 cups ricotta cheese For creamier soup, mix in some heavy cream before serving.
- 2 cups shredded mozzarella cheese
- Parmesan cheese, for serving Adds flavor when sprinkled on top.
Garnishes
- Fresh basil or parsley, for garnish For an extra touch.
Instructions
Preparation
- In a skillet, brown the ground beef or sausage over medium heat, adding the chopped onion and minced garlic until softened. Drain the excess fat.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the pot.
- Stir in the ricotta cheese until well combined.
- Top with mozzarella cheese, cover, and let it melt.
Serving
- Serve hot, garnished with Parmesan cheese and fresh herbs.