Description
A comforting and hearty Crock Pot Lasagna Soup that combines the rich flavors of traditional lasagna in a warm, easy-to-make slow cooker soup. Perfect for busy days, this recipe features ground meat, savory tomatoes, Italian herbs, and broken lasagna noodles, topped with a creamy cheese mixture and fresh basil garnish.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomatoes and Broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 4 cups low-sodium beef or chicken broth
Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta
- 8 lasagna noodles, broken into pieces
Cheeses
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnishes
- 2 tablespoons fresh parsley, chopped
- Fresh basil for garnish
Instructions
- Cook the Meat and Onions: In a skillet over medium heat, cook the ground beef or Italian sausage with the diced onion until browned, breaking the meat apart as it cooks. Drain any excess fat to keep the soup less greasy.
- Combine Ingredients in Crock Pot: Transfer the cooked meat and onion mixture into the crock pot. Add minced garlic, crushed tomatoes, tomato sauce, diced tomatoes, broth, Italian seasoning, dried basil, dried oregano, optional red pepper flakes, salt, and black pepper. Stir well to combine all ingredients evenly.
- Slow Cook the Soup: Cover the crock pot and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. This slow cooking allows the flavors to meld beautifully.
- Add the Lasagna Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender but not mushy, maintaining a perfect texture.
- Prepare the Cheese Mixture: While the noodles cook, mix ricotta cheese, shredded mozzarella, grated Parmesan, and chopped fresh parsley in a small bowl until well combined.
- Serve the Soup: Ladle the hot soup into bowls and add a generous dollop of the cheese mixture on top. Garnish with fresh basil leaves for a fragrant, fresh finish.
Notes
- You can substitute bowtie or rotini pasta for lasagna noodles if preferred.
- For a lighter version, use ground turkey and part-skim cheeses to reduce fat content.
- If you prefer a spicier soup, increase the red pepper flakes to taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 10 g
- Sodium: 1180 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 95 mg
