Lasagna is a classic Italian comfort food that everyone loves, but sometimes you want the flavors without the fuss of layering and baking. That’s where this Easy Crockpot Lasagna Soup comes in! It captures all the deliciousness of traditional lasagna—rich tomato sauce, savory ground beef, tender pasta, and gooey melted cheese—into a warm, hearty soup that’s perfect for any night of the week. Plus, the crockpot does all the work for you, making it a stress-free meal that’s sure to become a family favorite.

Recipe Summary in Todd Wilbur’s Style: This Easy Crockpot Lasagna Soup is a game-changer for lasagna lovers. You get all the comforting flavors of lasagna with half the effort. The slow-cooked beef and tomato broth, combined with tender lasagna noodles and topped with melty cheese, makes for a bowl of pure comfort. It’s an easy, hands-off recipe that’s perfect for busy weeknights or lazy weekends.

Personal Story: The first time I made this Easy Crockpot Lasagna Soup, my family was skeptical. Could a soup really capture the essence of lasagna? One bite, and they were hooked! My husband, who’s a traditionalist when it comes to Italian food, couldn’t stop raving about how it tasted just like his Nonna’s lasagna, but in soup form. Now, it’s a regular in our dinner rotation, especially during the colder months when we crave something warm and comforting.

Why This Easy Crockpot Lasagna Soup?

• Classic Flavors with Less Effort: Enjoy the rich, comforting taste of lasagna without the time-consuming prep.
• One-Pot Wonder: The crockpot does all the work, making this a perfect set-it-and-forget-it meal.
• Family-Friendly: It’s a hit with both kids and adults, making it a great option for family dinners.

How to Make Easy Crockpot Lasagna Soup:

1. Brown the Meat:
   In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess fat. Add the diced onion and minced garlic, and cook until the onion is soft and translucent, about 5 minutes.
2. Assemble in the Crockpot:
   Transfer the cooked meat mixture to your crockpot. Add the crushed tomatoes, tomato sauce, beef broth, dried basil, dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and pepper. Stir everything together until well combined.
3. Slow Cook:
   Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the flavors have melded together and the soup is rich and flavorful.
4. Cook the Noodles:
   About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until the noodles are tender, about 20-30 minutes.
5. Add the Cheese:
   In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. Just before serving, stir in the mozzarella and Parmesan cheeses into the soup, and then dollop the ricotta mixture on top. Let the heat from the soup melt the cheeses into a deliciously creamy topping.
6. Serve:
   Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with crusty bread for dipping and enjoy!

Tips For Easy Crockpot Lasagna Soup

• Pasta Timing: Add the noodles later in the cooking process to prevent them from getting too soft or mushy.
• Cheese Layering: For an extra cheesy experience, add more mozzarella just before serving and let it melt directly in the bowls.
• Batch Cooking: This soup freezes well, so consider making a double batch and freezing half for a quick meal later on.

Substitutions and Variations:

• Meat Swap: Use Italian sausage instead of ground beef for a spicier kick.
• Vegetarian Option: Omit the meat and add more veggies like zucchini, mushrooms, and bell peppers for a vegetarian version.
• Gluten-Free: Use gluten-free pasta to make this recipe suitable for those with gluten sensitivities.

Make a Healthier Version:

• Lower Fat: Use ground turkey or chicken instead of beef, and low-fat ricotta and mozzarella to cut down on fat and calories.
• Whole Grain: Swap out the regular lasagna noodles for whole grain or gluten-free versions.

Closing in Todd Wilbur Style: And there you have it! A bowl of Easy Crockpot Lasagna Soup that brings all the flavors of lasagna right to your table with minimal effort. Don’t forget to let us know how your soup turns out, and consider checking out some of our other easy, family-friendly recipes!

Frequently Asked Questions For Easy Crockpot Lasagna Soup

Can I make this soup ahead of time?

Yes! This soup reheats beautifully, so you can make it a day ahead and just warm it up when you’re ready to serve.

What can I serve with lasagna soup?

A simple green salad and some crusty garlic bread make great accompaniments to this hearty soup.

Can I use different types of cheese?

Absolutely! Feel free to experiment with different cheeses like provolone or fontina for a unique flavor twist.

How do I store leftovers?

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

Can I freeze lasagna soup?

Yes, you can freeze the soup without the noodles for up to 3 months. Just add freshly cooked noodles when you’re ready to serve.

Is it okay to use store-bought marinara sauce?

Sure! If you’re short on time, you can replace the crushed tomatoes and tomato sauce with your favorite marinara sauce.

How can I make this soup spicier?

Add more crushed red pepper flakes or a pinch of cayenne pepper for an extra kick.

Can I use fresh herbs instead of dried?

Yes, fresh herbs like basil, oregano, and thyme can be used. Just double the amount since fresh herbs are less concentrated than dried.

Easy Crockpot Lasagna Soup

Recipe by CutsfoodCourse: All Recipes, Crock Pot®, Dinner Recipe, Lunch Recipe, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 pound ground beef (or Italian sausage)

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can tomato sauce

• 4 cups beef broth

• 2 teaspoons dried basil

• 2 teaspoons dried oregano

• 1 teaspoon dried thyme

• 1/2 teaspoon crushed red pepper flakes (optional)

• Salt and pepper to taste

• 8 lasagna noodles, broken into bite-sized pieces

• 1 cup ricotta cheese

• 2 cups shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• Fresh basil or parsley, for garnish

Directions

• Brown the Meat:
• In a large skillet over medium heat, cook the ground beef until browned and cooked through, breaking it up with a spoon as it cooks. Drain off any excess fat. Add the diced onion and minced garlic, and cook until the onion is soft and translucent, about 5 minutes.
• Assemble in the Crockpot:
• Transfer the cooked meat mixture to your crockpot. Add the crushed tomatoes, tomato sauce, beef broth, dried basil, dried oregano, dried thyme, crushed red pepper flakes (if using), salt, and pepper. Stir everything together until well combined.
• Slow Cook:
• Cover the crockpot and cook on low for 6-7 hours, or on high for 3-4 hours, until the flavors have melded together and the soup is rich and flavorful.
• Cook the Noodles:
• About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on high until the noodles are tender, about 20-30 minutes.
• Add the Cheese:
• In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. Just before serving, stir in the mozzarella and Parmesan cheeses into the soup, and then dollop the ricotta mixture on top. Let the heat from the soup melt the cheeses into a deliciously creamy topping.
• Serve:
• Ladle the soup into bowls and garnish with fresh basil or parsley. Serve with crusty bread for dipping and enjoy!