Description
This Crockpot Lasagna Soup has all the delicious flavors of classic lasagna but in an easy, one-pot soup! Made with ground beef, tomatoes, pasta, and creamy ricotta, it’s a cozy, comforting meal perfect for busy nights.
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 4 cups beef broth
- 1 (6 oz) can tomato paste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For the Ricotta Topping:
- 1 cup ricotta cheese
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt
Instructions
- Cook the beef – In a skillet over medium heat, cook ground beef and onion until browned. Drain excess grease, then stir in minced garlic and cook for 1 more minute.
- Add to slow cooker – Transfer the beef mixture to the crockpot. Add crushed tomatoes, diced tomatoes, beef broth, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Stir to combine.
- Slow cook – Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add pasta – About 30 minutes before serving, add broken lasagna noodles and stir. Cook until pasta is tender.
- Prepare ricotta topping – In a small bowl, mix ricotta cheese, parsley, and salt.
- Finish the soup – Stir in shredded mozzarella and Parmesan until melted.
- Serve & enjoy – Ladle soup into bowls, top with a scoop of ricotta mixture, and enjoy!
Notes
Meat Swap: Use ground turkey or a mix of beef and Italian sausage.- Pasta Tip: If making ahead, cook noodles separately and add before serving to prevent overcooking.
- Extra Veggies: Add spinach, zucchini, or bell peppers for more nutrition.