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Crockpot Lasagna Soup

A cozy and easy slow cooker recipe that replicates the flavors of lasagna without the hassle. Perfect for busy days and great as leftovers.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground beef (or Italian sausage) for more kick
  • 1 large diced onion
  • 3-4 cloves minced garlic
Tomato Base
  • 1 can (28 oz) crushed tomatoes
  • 1 can (15 oz) tomato sauce
Broth and Seasoning
  • 4 cups chicken or beef broth low sodium recommended
  • 2 teaspoons Italian seasoning
  • a pinch red pepper flakes for warmth
  • to taste Salt and pepper
Pasta and Cheese
  • 10-12 pieces lasagna noodles broken up by hand
  • 1-1.5 cups shredded mozzarella cheese
  • 1/2 cup ricotta cheese optional
Garnish
  • to taste Fresh basil or parsley for topping

Method
 

Preparation
  1. In a skillet, brown the ground meat with the diced onion and minced garlic for about 6 minutes.
  2. Drain off any excess fat and transfer the mixture to the crockpot.
Cooking
  1. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, and red pepper flakes into the crockpot.
  2. Stir the ingredients together.
  3. Set the slow cooker to low for 7-8 hours or high for 3-4 hours.
  4. About 30 minutes before serving, add the broken lasagna noodles to the soup.
Serving
  1. Ladle soup into bowls and add a spoonful of ricotta and a sprinkle of mozzarella on top.
  2. Allow cheese to melt for a minute or two before serving.

Notes

This recipe is very forgiving; feel free to swap ingredients based on your dietary needs. Lasagna soup can be frozen without noodles and cheese. Reheat on the stove and add cheese freshly when serving.