All the comforting flavors of lasagna in a warm, cheesy soup made effortlessly in your crockpot! This dish is perfect for chilly days or when you want hearty comfort food without the extra effort.
Ingredients:
For the Soup Base:
- 1 pound ground beef (or substitute ground turkey or Italian sausage)
- 1 medium onion, diced – for a flavorful base
- 3 garlic cloves, minced – adds aromatic depth
- 4 cups beef broth (or chicken broth for a lighter version)
- 1 (28 oz) can crushed tomatoes – rich and flavorful
- 1 (14.5 oz) can diced tomatoes (with juices) – adds texture
- 2 tablespoons tomato paste – enhances the tomato flavor
- 1 teaspoon dried basil – classic Italian herb
- 1 teaspoon dried oregano – for fragrant, earthy flavor
- 1/2 teaspoon dried thyme – adds subtle herbal notes
- 1/4 teaspoon red pepper flakes (optional) – for a touch of heat
- Salt and black pepper, to taste
For the Pasta:
- 8–10 lasagna noodles, broken into bite-sized pieces
For the Cheesy Topping:
- 1 cup ricotta cheese – for creamy dollops on top
- 2 cups shredded mozzarella cheese – gooey and melty
- 1/2 cup grated Parmesan cheese – for savory, nutty flavor
Garnishes:
- Fresh basil, chopped
- Crusty bread (optional, for serving)
Instructions:
Step 1: Brown the Meat (Optional but Recommended)
- In a skillet over medium heat, cook the ground beef (or chosen protein) until browned and fully cooked, about 5-6 minutes. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened and fragrant.
Tip: Browning the meat enhances flavor, but if you’re short on time, you can add raw ground meat directly to the crockpot.
Step 2: Prepare the Soup Base
- Transfer the cooked meat mixture to your crockpot.
- Add the beef broth, crushed tomatoes, diced tomatoes (with their juices), tomato paste, dried basil, oregano, thyme, and red pepper flakes (if using).
- Stir everything to combine and season with salt and black pepper to taste.
Step 3: Slow Cook the Soup
- Cover the crockpot and cook on Low for 6-8 hours or High for 3-4 hours. This allows the flavors to meld together beautifully.
Step 4: Cook the Pasta
- About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the soup.
- Cook on High for an additional 20-30 minutes, or until the noodles are tender.
Tip: If you prefer al dente pasta, cook the noodles separately and add them to individual bowls just before serving.
Step 5: Add the Cheesy Toppings
- Just before serving, stir in 1 cup of shredded mozzarella and 1/4 cup of Parmesan to make the soup extra cheesy.
- Ladle the soup into bowls and top each with a dollop of ricotta cheese. Sprinkle additional mozzarella and Parmesan over the top, if desired.
Step 6: Garnish and Serve
- Garnish each bowl with fresh basil for a pop of color and flavor.
- Serve with crusty bread for dipping and enjoy your cozy, comforting lasagna soup!
Tips for Success:
- Make It Ahead: This soup tastes even better the next day! Store leftovers in the refrigerator for up to 4 days.
- Freezing Instructions: If you plan to freeze, leave out the noodles and add them fresh when reheating to prevent them from getting mushy.
- Vegetarian Option: Swap the ground meat for plant-based protein or extra veggies like mushrooms, zucchini, and spinach. Use vegetable broth instead of beef broth.
Yield: Serves 6-8
This Crockpot Lasagna Soup is a cozy crowd-pleaser, perfect for family dinners or casual gatherings. Let me know if you’d like variations or side dish recommendations! 😊