Lasagna Soup (Crockpot)
Make this lasagna soup crockpot recipe for a rich, comforting meal. Simple ingredients, bold flavors, and easy slow-cooker prep. Try it now!
Equipment
- Slow Cooker (Crockpot)
- Skillet
- Wooden Spoon
Ingredients
Main Ingredients
- 1 lb ground beef or ground turkey for a lighter option
- 1 onion diced
- 3 cloves garlic minced
- 1 can diced tomatoes 14.5 oz can
- 1 can crushed tomatoes 14.5 oz can
- 4 cups beef broth or vegetable broth for a vegetarian version
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 lasagna noodles broken into small pieces
Cheese Toppings
- 1 cup mozzarella cheese shredded
- 1/2 cup ricotta cheese
- 1/4 cup parmesan cheese grated
- fresh basil for garnish
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
- Transfer the cooked beef to the slow cooker and add diced onion, garlic, diced tomatoes, crushed tomatoes, beef broth, Italian seasoning, salt, and black pepper.
- Stir everything together and cover. Cook on low for 6-8 hours or on high for 3-4 hours.
- 30 minutes before serving, break the lasagna noodles into small pieces and add them to the crockpot. Stir and cook until the noodles are tender.
- Once the noodles are cooked, ladle the soup into bowls and top with mozzarella, ricotta, parmesan, and fresh basil.
- Serve hot with garlic bread or a side salad for a complete meal.
Notes
For meal prep, cook the noodles separately and add them to each serving to prevent them from becoming too soft. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.