Description
This Lasagna Soup Crockpot recipe delivers all the comforting flavors of classic Italian lasagna—without the layering or baking! With tender pasta, savory ground beef, rich tomato broth, and a melty cheese topping, it’s a cozy, one-pot wonder perfect for busy days. Let your slow cooker do the magic while your home fills with the aroma of garlic, herbs, and love.
Ingredients
Scale
Main Ingredients
- 250g (½ lb) ground beef
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp olive oil
- 400g (14 oz) canned crushed tomatoes
- 500ml (2 cups) low-sodium beef broth
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp dried basil
- Salt & pepper to taste
- 100g (about 3.5 oz) lasagna noodles, broken into pieces
Cheese Topping
- ¼ cup ricotta cheese
- ¼ cup shredded mozzarella
- 2 tbsp grated Parmesan
Optional Garnish
- Fresh basil or parsley
Instructions
- Brown the Meat: In a medium skillet, heat olive oil over medium heat. Add chopped onion and garlic; sauté until translucent (about 3–4 minutes). Add ground beef, breaking it apart with a spoon. Cook until browned and no longer pink. Season lightly with salt and pepper.
- Slow Cook the Soup: Transfer the beef mixture to your crockpot. Add crushed tomatoes, beef broth, tomato paste, Italian seasoning, and dried basil. Stir well. Cook on low for 6–7 hours or on high for 3–4 hours.
- Add the Pasta: About 30 minutes before serving, stir in broken lasagna noodles. Make sure they are submerged in the broth. Cook on high for another 25–30 minutes or until pasta is tender.
- Cheese Swirl: In a small bowl, mix ricotta, mozzarella, and Parmesan. Stir half into the soup for a creamy texture or keep it all to dollop on top when serving for that classic lasagna feel.
- Serve and Enjoy: Serve hot in bowls. Top with cheese mixture and garnish with fresh herbs. Pair with garlic bread or a fresh salad if desired.
Notes
- Browning the meat before slow cooking deepens the flavor and removes excess grease.
- Add spinach, mushrooms, or zucchini for extra nutrients.
- Use gluten-free noodles to make it gluten-friendly.
- You can freeze the soup without pasta; cook noodles fresh when reheating.
- For a vegetarian version, substitute ground beef with lentils or plant-based crumbles, and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 525
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 90mg