Crockpot Lasagna Soup

Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Yield: 6 servings

Description

This Crockpot Lasagna Soup has all the delicious flavors of classic lasagna but in an easy, one-pot soup! Made with ground beef, tomatoes, pasta, and creamy ricotta, it’s a cozy, comforting meal perfect for busy nights.

Ingredients

For the Soup:

• 1 lb ground beef (or Italian sausage)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can diced tomatoes
• 4 cups beef broth
• 1 (6 oz) can tomato paste
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 8 lasagna noodles, broken into pieces
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

For the Ricotta Topping:

• 1 cup ricotta cheese
• 1 tablespoon fresh parsley, chopped
• 1/4 teaspoon salt

Instructions

Cook the beef – In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease, then stir in minced garlic and cook for 1 more minute. Add to slow cooker – Transfer the beef mixture to the crockpot. Add crushed tomatoes, diced tomatoes, beef broth, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine. Slow cook – Cover and cook on low for 6-8 hours or high for 3-4 hours. Add pasta – About 30 minutes before serving, add broken lasagna noodles and stir. Cook until pasta is tender. Prepare ricotta topping – In a small bowl, mix ricotta cheese, parsley, and salt. Finish the soup – Stir in shredded mozzarella and Parmesan until melted. Serve & enjoy – Ladle soup into bowls, top with a scoop of ricotta mixture, and enjoy!

Notes

Meat Swap: Use ground turkey or a mix of beef and Italian sausage. Pasta Tip: If making ahead, cook noodles separately and add before serving to prevent overcooking. Extra Veggies: Add spinach, zucchini, or bell peppers for more nutrition.

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