Description

This hearty Crockpot Lasagna Soup delivers all the comforting flavors of classic lasagna in a warm, savory soup. Featuring browned ground beef, tender vegetables, tomatoes, and broken lasagna noodles simmered to perfection in a slow cooker, this recipe is topped with creamy ricotta, mozzarella, and parmesan cheeses for a satisfying meal that’s easy to prepare and perfect for any day.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1/2 onion, diced
1 red bell pepper, diced
1 teaspoon minced garlic

Tomatoes and Broth

1 can petite diced tomatoes (14.5 oz)
1 can crushed tomatoes (28 oz)
4 cups beef broth (1 carton)
1 tablespoon Italian seasoning

Pasta and Cheese

12 oz lasagna noodles
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese

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Instructions

Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat to remove excess grease and ensure a leaner soup base.
Add vegetables and seasoning: Add diced onion, red bell pepper, and minced garlic to the browned beef in the skillet. Cook these together for about 3-4 minutes until the vegetables are softened and aromatic.
Transfer to crockpot: Place the cooked beef mixture into the crockpot. Add the petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything well to combine all ingredients evenly.
Cook: Cover the crockpot and cook the soup on low for 6 hours, or alternatively on high for 3 hours, to allow the flavors to meld and develop fully.
Prepare noodles: Break the lasagna noodles into bite-sized pieces. About 20-30 minutes before serving, add the broken noodles to the crockpot and stir well, allowing them to cook until tender.
Finish with cheeses: Once the noodles are tender, stir in the ricotta cheese gently for creaminess. Serve the soup in bowls topped with shredded mozzarella and parmesan cheese for a rich, cheesy finish.

Notes

Use lean ground beef to reduce excess fat and calories.
If you prefer a spicier soup, add red pepper flakes or a splash of hot sauce when adding the tomatoes.
Lasagna noodles can be substituted with no-boil lasagna noodles broken into pieces for convenience.
Vegetarian option: Substitute ground beef with plant-based meat or extra vegetables and use vegetable broth.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.