Go Back
–+ servings
Crockpot Lasagna Soup

Hearty Crockpot Lasagna Soup: Cozy Comfort in a Bowl

This Crockpot Lasagna Soup combines hearty, homemade goodness with minimal effort for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Can substitute with ground turkey or sausage.
  • 1 cup Diced Onion Can be replaced with shallots.
  • 1 each Red Bell Pepper Substitute with green bell pepper if desired.
  • 28 oz Crushed Tomatoes Use diced tomatoes or tomato sauce if needed.
  • 15 oz Diced Tomatoes Can omit or add more crushed tomatoes.
  • 3 cloves Minced Garlic Can substitute with garlic powder.
  • 2 tbsp Italian Seasoning Replace with a mix of oregano, basil, and thyme if necessary.
  • 4 cups Beef Broth Substitute with vegetable broth for a vegetarian option.
For the Noodles & Cheese
  • 9 oz Lasagna Noodles Break into chunks or use gluten-free pasta.
  • 15 oz Ricotta Cheese Substitute with cottage cheese for a lower-fat alternative.
  • 2 cups Shredded Mozzarella Replace with provolone for a unique flavor.
  • 0.5 cup Parmesan Cheese Omit for a dairy-free option.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Brown the Ground Beef: Heat a medium skillet over medium-high heat. Add the ground beef and cook until fully browned, approximately 6-8 minutes. Drain the excess grease and transfer the meat to your crockpot.
  2. Combine Ingredients in Crockpot: In the crockpot, add the diced onion, red bell pepper, crushed tomatoes, diced tomatoes, minced garlic, Italian seasoning, and beef broth. Stir to combine.
  3. Cook the Soup: Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours.
  4. Add Noodles: Once the cooking time is up, remove the lid and break the lasagna noodles into bite-sized pieces above the soup. Stir them into the mixture.
  5. Final Cooking: Cover the crockpot again and set it to high for an additional 30-45 minutes.
  6. Serve: Ladle the soup into bowls and top with ricotta, mozzarella, and parmesan cheese.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 50IUVitamin C: 80mgCalcium: 25mgIron: 15mg

Notes

Customize your soup by adding veggies like spinach or zucchini, and store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!