Crockpot Lasagna Soup is a delicious and comforting dish that brings the flavors of traditional lasagna into a warm bowl of soup. It’s perfect for those chilly evenings when you crave something hearty but don’t want to spend too much time in the kitchen. With its savory ingredients, this recipe creates a satisfying meal that the whole family will love.
Why Make This Recipe
Making Crockpot Lasagna Soup is not only simple but also very rewarding. It combines the ease of a slow cooker with the beloved flavors of lasagna, making it a great option for busy days. The recipe uses just a few ingredients, and you can let the crockpot do the work for you. Plus, the soup is full of nutrients and flavor, making it a smart choice for a wholesome dinner.
How to Make Crockpot Lasagna Soup
Ingredients
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh basil for garnish
- Salt and pepper to taste
Directions
- In a skillet, brown the ground beef or sausage with chopped onion and garlic. Drain excess fat.
- In a crockpot, combine the browned meat mixture, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
- Cook on low for 6-8 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot.
- Once noodles are cooked, stir in ricotta cheese and half of the mozzarella cheese.
- Serve hot, topped with remaining mozzarella and fresh basil.
How to Serve Crockpot Lasagna Soup
Serve Crockpot Lasagna Soup hot in bowls. You can top it with extra mozzarella cheese and fresh basil for a nice finishing touch. This soup pairs wonderfully with crusty bread or a simple salad for a complete meal.
How to Store Crockpot Lasagna Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup for longer storage. Just make sure to let it cool completely before placing it in a freezer-safe container. It can last in the freezer for up to 3 months.
Tips to Make Crockpot Lasagna Soup
- For a richer flavor, use homemade beef broth instead of store-bought.
- Add vegetables like spinach or bell peppers for some extra nutrition.
- If you prefer a creamy texture, stir in some cream cheese along with the ricotta.
Variation
You can easily modify this recipe to fit your dietary needs. Try using ground turkey or chicken instead of beef or sausage for a lighter option. For a vegetarian version, use mushrooms or lentils in place of the meat.
FAQs
1. Can I use regular lasagna noodles instead of broken pieces?
Yes, you can use regular lasagna noodles, but make sure to break them into smaller pieces to fit well in the soup.
2. How do I know when the noodles are cooked?
The noodles should be tender but not mushy. This usually takes about 30 minutes after adding them to the crockpot.
3. Can I use different cheeses in this recipe?
Absolutely! Feel free to experiment with other cheeses like parmesan or gouda for added flavor.
Crockpot Lasagna Soup
Ingredients
Meat and base ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth Use homemade for richer flavor.
- 1 tsp Italian seasoning
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh to taste basil for garnish
- to taste Salt and pepper
Pasta
- 8 oz lasagna noodles, broken into pieces Regular lasagna noodles can be used, broken into smaller pieces.
Instructions
Preparation
- In a skillet, brown the ground beef or sausage with the chopped onion and minced garlic. Drain excess fat.
- In a crockpot, combine the browned meat mixture, crushed tomatoes, beef broth, Italian seasoning, salt, and pepper.
Cooking
- Cook on low for 6-8 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot.
- Once noodles are cooked, stir in the ricotta cheese and half of the mozzarella cheese.
Serving
- Serve hot, topped with remaining mozzarella and fresh basil.