Introduction

Oh, the humble lasagna! It’s a classic for a reason, right? But let’s be honest, sometimes a full-blown lasagna feels like a marathon in the kitchen. That’s where this Crockpot Lasagna Soup comes in, folks! It’s like all the comforting, cheesy, savory goodness of lasagna, but in a bowl, and without all the fuss. Imagine coming home after a long day to the most amazing aroma wafting from your kitchen, and dinner is practically ready. Sounds like a dream? It’s totally achievable with this recipe!

Why You’ll Love This Recipe

Fast: Okay, “fast” is relative with a slow cooker, but the prep is lightning quick!
Easy: Seriously, if you can chop an onion and stir a few things, you can make this soup.
Giftable: Make a big batch and freeze portions for busy friends or new parents. They’ll thank you forever!
Crowd-pleasing: Picky eaters? This soup is a guaranteed hit with everyone from toddlers to grandparents.

Ingredients

Gather ’round, chefs! Here’s what you’ll need to make this magic happen:

1 pound ground beef: You can also use ground turkey or Italian sausage for a little extra kick.
1 onion, diced: A yellow or sweet onion works beautifully here.
4 cups beef broth: This is the liquid gold that brings everything together.
1 (15 ounce) can crushed tomatoes: For that classic tomato base.
1 teaspoon garlic powder: Because garlic makes everything better, right?
1 teaspoon Italian seasoning: A little blend of herbs to make it taste like authentic lasagna.
Salt and pepper, to taste: The usual suspects to season things up just right.
8 lasagna noodles, broken into pieces: These are the secret to that lasagna-y texture! No need for special pasta, just regular lasagna sheets work perfectly.
1 cup ricotta cheese: For that creamy, dreamy dollop on top.
1 cup shredded mozzarella cheese: Because cheese is life, and this adds that gooey, stretchy finish.
Fresh basil for garnish: A pop of green and a hint of freshness to finish it off.

How to Make It

Alright, let’s get this deliciousness cooking. It’s so straightforward, you’ll wonder why you haven’t made it sooner!

Brown the beef and onion: Grab your favorite skillet and get that ground beef and diced onion cooking over medium-high heat. You want it all nicely browned and the onion softened. Once it’s done, drain off any excess grease – we’re going for flavor, not fat!
Into the slow cooker they go: Transfer that beautiful mixture of browned meat and onions right into your trusty slow cooker.
Add the flavor boosters: Now, pour in the beef broth, the crushed tomatoes, garlic powder, Italian seasoning, and a good pinch of salt and pepper. Give it all a good stir to make sure everything is happily combined.
Let the magic happen: Cover your slow cooker and let it do its thing. You can cook it on high for about 2-3 hours, or if you have a little more time, low for 4-6 hours is perfect. The longer it simmers, the more the flavors meld together beautifully.
Noodle time!: About 30 minutes before you’re ready to serve, stir in those broken lasagna noodles. They’ll soften up and absorb all that amazing broth.
Serve it up!: Ladle that hot, comforting soup into bowls. Get ready for some happy sighs!
The grand finale: Top each bowl with a generous dollop of creamy ricotta cheese, a sprinkle of shredded mozzarella, and a few fresh basil leaves. It’s like a little hug in a bowl!

Substitutions & Additions

Feeling adventurous? Or maybe you’re missing a key ingredient? No worries, this soup is super adaptable!

Meat: As I mentioned, ground turkey or Italian sausage are fantastic swaps. You could even go vegetarian and skip the meat altogether, or add some cooked lentils for protein.
Veggies: Feel free to toss in some chopped carrots, celery, or bell peppers along with the onion at the beginning. Mushrooms would also be a delicious addition.
Spice it up: Add a pinch of red pepper flakes to the slow cooker for a little warmth.
Cheese: If you don’t have ricotta, a dollop of sour cream or plain Greek yogurt can work in a pinch. Other cheeses like Parmesan or provolone are also great on top.
Broth: Chicken broth can be used if beef broth isn’t your favorite.

Tips for Success

A few little tricks to make your Crockpot Lasagna Soup absolutely perfect:

Don’t overcook the noodles: Stirring them in during the last 30 minutes ensures they’re tender but not mushy. If you accidentally leave them in too long, they might get a little soft, but it’s still delicious!
Taste and adjust: Always taste your soup before serving and adjust the salt and pepper as needed.
Prep ahead: You can chop your onion and brown your meat the day before and store them in the fridge. Then, just dump everything into the slow cooker in the morning!
For thicker soup: If you prefer a thicker consistency, you can mash some of the cooked noodles against the side of the slow cooker before serving, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 minutes of cooking.

How to Store It

Leftovers are the best, aren’t they? This soup keeps beautifully!

Let the soup cool completely before transferring it to an airtight container. It will last in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash more broth if it seems too thick. You can also freeze portions for a quick and easy meal down the line. Just thaw overnight in the fridge and reheat.

FAQs

Can I make this ahead of time?

Absolutely! You can brown the meat and chop the onions a day in advance and store them in the fridge. Then, just assemble and start the slow cooker in the morning.

What kind of lasagna noodles should I use?

Regular lasagna noodle sheets work perfectly. Just break them into pieces before adding them to the soup during the last 30 minutes of cooking.

Can I make this vegetarian?

Yes! You can omit the ground beef and add some extra vegetables like mushrooms, zucchini, or bell peppers, or even some cooked lentils for added protein.

Is it spicy?

This recipe as written is not spicy, but you can easily add a pinch of red pepper flakes when you add the other seasonings if you like a little heat.

Cozy Crockpot Lasagna Soup

A comforting and cheesy lasagna soup made conveniently in a slow cooker, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6

Equipment

Skillet
Slow Cooker

Ingredients

Main ingredients

1 pound ground beef or ground turkey or Italian sausage
1 onion diced
4 cups beef broth
1 15 ounce can crushed tomatoes
1 teaspoon garlic powder
1 teaspoon Italian seasoning
salt and pepper to taste
8 lasagna noodles broken into pieces
1 cup ricotta cheese for topping
1 cup shredded mozzarella cheese for topping
fresh basil for garnish

Instructions

Brown the ground beef and diced onion in a skillet over medium-high heat until browned and onion is softened. Drain off excess grease.
Transfer the browned beef and onion mixture to a slow cooker.
Pour in the beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir to combine.
Cover and cook on high for 2-3 hours or on low for 4-6 hours.
About 30 minutes before serving, stir in the broken lasagna noodles.
Ladle the soup into bowls.
Top each bowl with a dollop of ricotta cheese, shredded mozzarella, and fresh basil.

Notes

This soup is very adaptable. You can substitute ground turkey or Italian sausage for beef, add extra vegetables, or make it vegetarian by omitting the meat. For a spicier soup, add red pepper flakes. If you prefer a thicker soup, mash some noodles against the side of the slow cooker or add a cornstarch slurry.