Description
Crockpot Chili Lasagna Soup combines the hearty flavors of chili with the comforting texture of lasagna in a rich, slow-cooked tomato-based soup loaded with beef, beans, pasta, and cheese.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups beef broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (for serving)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish (optional)
Instructions
- In a skillet over medium heat, brown the ground beef with diced onion until cooked through. Add garlic and cook for 1 more minute. Drain excess fat.
- Transfer the beef mixture to the crockpot. Add kidney beans, black beans, crushed tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, salt, and pepper. Stir well to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
- About 30 minutes before serving, add broken lasagna noodles and stir. Cover and continue cooking until noodles are tender.
- Stir in mozzarella and Parmesan cheese until melted.
- Serve hot, topped with a dollop of ricotta cheese and fresh herbs if desired.
Notes
- For a spicier version, add red pepper flakes or use spicy chili powder.
- You can substitute ground turkey or chicken for a leaner option.
- Break lasagna noodles into small pieces to ensure even cooking.
- This soup thickens as it sits—add extra broth if reheating leftovers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 65mg