Description
This hearty Crock Pot Lasagna Soup combines all the classic flavors of traditional lasagna in a comforting soup form. Featuring seasoned ground beef, tender lasagna noodles, rich marinara, and three types of cheese, this make-ahead slow cooker recipe is perfect for a cozy weeknight meal with minimal effort.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 4 cloves garlic, minced
Liquids and Sauces
- 4 cups chicken broth
- 2 cups marinara sauce
- 1 can (14.5 oz) diced tomatoes
Spices and Seasonings
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Optional: red pepper flakes for added heat
Pasta and Cheese
- 8 uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Fresh basil, chopped, for garnish
Instructions
- Brown the Ground Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess grease to keep the soup from becoming too oily.
- Sauté Onion and Garlic: Add the diced onion and minced garlic to the skillet and cook until the onion is softened and translucent, enhancing the flavor base for the soup.
- Transfer to Slow Cooker: Move the cooked beef mixture into your slow cooker, preparing the base of the soup.
- Add Liquids and Seasonings: Stir in the chicken broth, marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper thoroughly to blend all flavors.
- Add Noodles: Incorporate the broken lasagna noodles into the mixture and stir to combine evenly throughout the soup.
- Cook on Low: Cover and cook on low heat for 4 to 6 hours, until the noodles are tender and flavors meld together beautifully.
- Prepare Cheese Mixture: In a bowl, mix the ricotta cheese with half of the mozzarella and all of the Parmesan cheese, creating a creamy blend to add later.
- Add Cheese to Soup: Once noodles are cooked, drop spoonfuls of the cheese mixture into the soup and lightly stir to partially incorporate it.
- Simmer with Cheese: Continue cooking for an additional 30 minutes on low to allow the cheese to heat through and slightly melt, enriching the soup’s creaminess.
- Serve: Ladle the soup into bowls and garnish with fresh basil and a sprinkle of red pepper flakes if desired for a hint of spice and freshness.
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
- To reduce sodium, opt for low-sodium broth and salt-adjusted canned tomatoes and sauces.
- Adding red pepper flakes is optional but recommended for a subtle spicy kick.
- Be sure to break the lasagna noodles into small pieces so they cook evenly and fit well in the soup.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
