Hearty Crockpot Lasagna Soup: Simple Weeknight Comfort (Print Version)

Crockpot Lasagna Soup brings all the classic flavors to your slow cooker. Easy, warm, and perfect for busy weeknights. A comforting meal for any home cook.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 21 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 1 lb lean ground beef
02 - 28 oz can crushed tomatoes
03 - 4 cups beef broth (low sodium preferred)
04 - 8-10 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Foundations

05 - 1 large onion, chopped
06 - 4 cloves garlic, minced
07 - 2 tsp Italian seasoning
08 - 1 tsp dried basil
09 - 1/2 tsp dried oregano

→ Cheese & Creamy Finish

10 - 15 oz container ricotta cheese
11 - 1/2 cup grated Parmesan cheese, plus more for serving
12 - 1 cup shredded mozzarella cheese, plus more for serving

→ Garnish & Toppings

13 - Fresh parsley, chopped, for garnish

# Instructions:

01 - Okay, first things first! Grab a large skillet and get that ground beef browned over medium-high heat. Break it up with a spoon as it cooks. Once it’s all nicely browned and no longer pink, drain off any excess grease. Trust me, you don't want a greasy soup. Then, toss in your chopped onion and minced garlic. Sauté them for about 3-4 minutes until the onion softens and the garlic smells absolutely heavenly. This step fills my kitchen with such a comforting aroma, it's the best start to this comforting meal.
02 - Now for the easy part! Transfer your browned beef, onion, and garlic mixture into your trusty slow cooker. Pour in the crushed tomatoes and beef broth. Add your Italian seasoning, dried basil, and oregano. Give it a good stir to combine everything. This is where I sometimes get a bit messy, splashing a little broth on the counter – oops! It’s all part of the fun, right? Make sure everything is well mixed before the long slow cook.
03 - Put the lid on your slow cooker and set it to low for 6-8 hours, or on high for 3-4 hours. Honestly, the longer it simmers, the more the flavors meld and deepen, so if you have the time, low and slow is the way to go for this slow-cooked goodness. Go ahead, run your errands, binge a show, or just relax. Your kitchen will smell amazing when you come back!
04 - About 30-45 minutes before you're ready to serve, stir in your broken lasagna noodles. I always break them into roughly 1-2 inch pieces so they're easy to eat. Don't skip this step or you'll have noodle wrestling on your hands, like I did once! Replace the lid and let them cook until they're tender. You're looking for that perfect al dente texture, not mushy, so keep an eye on them. This is the final stretch for your meal!
05 - Once the noodles are cooked, it's time for the magic! Stir in about half of your ricotta cheese, half of the Parmesan, and half of the mozzarella. Let it melt into the soup for a few minutes with the lid on, just until it's gooey and creamy. This is where the soup transforms from a simple tomato broth to a rich, luscious lasagna experience. Oh, the smell of melting cheese is just divine, honestly!
06 - Ladle your hearty soup into bowls. Top each serving with a dollop of the remaining ricotta, a sprinkle of mozzarella, more Parmesan, and a flourish of fresh parsley. I sometimes add a little extra red pepper flakes for a kick. Serve immediately and enjoy that warm, comforting bowl of goodness. It's truly a satisfying meal, and every spoonful feels like a little victory after a busy day.

# Notes:

01 - Don't forget to drain the beef fat; it makes a huge difference in the final taste and texture.
02 - Leftovers taste even better, but reheat gently on the stovetop to prevent sauce separation.
03 - Ground Italian sausage adds a fantastic spicy kick if you like heat in your soup.
04 - Serve with crusty garlic bread for dipping, it's a must for soaking up all that flavor!

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (6-quart or larger)
03 - Ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 22g
Total Carbohydrate: 35g
Protein: 30g

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