Description
This Crockpot Lasagna Soup recipe brings rich, cheesy flavors to your table with minimal effort. Perfect for busy weeknights and satisfying cravings.
Ingredients
Scale
- Soup Base & Meat:
- 1 lb lean ground beef
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 6 cups beef broth (low sodium)
- Flavor Boosters:
- 2 tsp Italian seasoning
- 1 tsp salt (or to taste)
- 1/2 tsp black pepper (or to taste)
- Pasta & Cheese Layers:
- 6 lasagna noodles, broken into 1-inch pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for garnish
- Finishing Touches:
- 2 cups fresh spinach
- Fresh basil or parsley, chopped (for garnish, optional)
Instructions
- Brown the Beef:: First things first, get that ground beef browned up in a skillet on the stovetop. Break it apart with a spoon as it cooks. You want it nice and golden, not just grey. Drain any excess grease; nobody wants a greasy soup, hon. This step really builds a deep flavor base for your Crockpot Lasagna Soup, so don’t rush it.
- Sauté Aromatics:: Once the beef is done, toss in your chopped onion and minced garlic into the same skillet with a tiny bit of olive oil. Let them soften up and get fragrant, about 3-5 minutes. Oh, the smell! This is where the kitchen starts to smell absolutely divine. Don’t let the garlic burn, that’s a mistake I’ve made before, and it turns bitter fast.
- Combine in Crockpot:: Now, transfer the browned beef, sautéed onions, and garlic to your slow cooker. Add the crushed tomatoes, beef broth, and Italian seasoning. Give it a good stir to combine everything. This is the easy “dump and go” part that makes Crockpot Lasagna Soup such a weeknight hero. Make sure everything is submerged nicely.
- Slow Cook to Perfection:: Cover your crockpot and let it cook on low for 4-6 hours or on high for 2-3 hours. You’re looking for the flavors to meld beautifully and the sauce to thicken slightly. I always peek in halfway through, just to enjoy the smells. This long simmer is what makes the Crockpot Lasagna Soup taste like it cooked all day.
- Add Noodles & Spinach:: About 30-45 minutes before serving, stir in your broken lasagna noodles and fresh spinach. Give it another good stir, making sure the noodles are mostly submerged in the liquid. If they’re not, they won’t cook evenly, and nobody wants crunchy lasagna noodles! This is where your Crockpot Lasagna Soup starts to really look like lasagna.
- Stir in Cheeses & Serve:: Once the noodles are tender, stir in the ricotta, mozzarella, and half of the Parmesan cheese. Let it sit, covered, for about 10-15 minutes, allowing the cheeses to melt into gooey perfection. The Crockpot Lasagna Soup will be wonderfully creamy and irresistible. Ladle into bowls, top with the remaining Parmesan, maybe some fresh basil, and enjoy!