Here’s a cozy, comforting recipe for Crock Pot Lasagna Soup — all the rich, cheesy flavors of lasagna, but in a hearty, easy-to-make soup form! Let your slow cooker do the work while you enjoy the smell of Italian goodness filling your kitchen. 🍲🧀
🍝 Crock Pot Lasagna Soup
🍽️ Servings: 6–8
⏱️ Prep Time: 15 min | Cook Time: 6–8 hours (low) or 3–4 hours (high)
🧂 Ingredients:
- 1 lb ground beef or Italian sausage (or half and half)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tbsp tomato paste
- 1 tsp sugar (optional, to cut acidity)
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 oz uncooked lasagna noodles, broken into pieces
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese or cottage cheese
- ¼ cup grated Parmesan cheese
- Optional: fresh basil or parsley, for garnish
🍳 Instructions:
1. Brown the Meat
- In a skillet over medium heat, cook ground beef or sausage with diced onion until browned.
- Add garlic and cook for 1 minute more.
- Drain excess fat, then transfer to the crock pot.
2. Build the Soup
- Add crushed tomatoes, diced tomatoes, tomato paste, broth, sugar, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker.
- Stir to combine.
3. Cook
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
4. Add Pasta
- About 30 minutes before serving, stir in the broken lasagna noodles.
- Cover and continue cooking until pasta is tender.
5. Cheesy Finish
- In a small bowl, mix ricotta, Parmesan, and a bit of salt and pepper.
- Ladle soup into bowls and top each with a scoop of the ricotta mixture and a sprinkle of mozzarella.
- Garnish with fresh basil or parsley if desired.
📝 Tips & Variations:
- Vegetarian version: Use veggie broth and substitute meat with sautéed mushrooms, zucchini, or lentils.
- Creamy version: Stir in a splash of heavy cream or a dollop of cream cheese at the end.
- For extra flavor, add a Parmesan rind to the soup while it cooks.
Would you like an Instant Pot version, or a low-carb version with zucchini noodles or cauliflower?