There’s something magical about a rich, tomato-laden broth brimming with savory ground beef, tender pasta, and layers of creamy cheese all mingling together in one cozy bowl. This Crockpot Lasagna Soup is the ultimate comfort food mash-up, transforming the classic Italian favorite into a delightful, spoon-friendly experience. The beauty of this recipe lies in its simplicity: a quick 15-minute prep, a few herbs and spices, and then the slow cooker does all the work. By dinnertime, your kitchen will be filled with delicious scents that make everyone eager to gather around the table—even on the busiest of weeknights.
Beyond being wildly flavorful, this soup is also incredibly flexible. Whether you’re a kitchen novice or a seasoned home cook, the beginner-level instructions guide you from browning the meat to stirring in gooey mozzarella with confidence. It doubles as a hearty lunch or a satisfying dinner, clocking in at just 450 calories per serving. With a cooking time of 7–8 hours on low (or 3–4 on high) and a brief 10-minute rest, you’ll have plenty of time to relax or tackle other tasks before diving into this cheesy, herby delight. Serve it up with a crusty garlic loaf or a crisp green salad, and you have a meal that warms both the body and soul.
KEY INGREDIENTS IN CROCKPOT LASAGNA SOUP
Before you dive into the slow-cooked magic, it’s helpful to understand the star players in this recipe. Each ingredient brings its own personality: hearty meat, aromatic herbs, tangy tomatoes, and melty cheeses combine in perfect harmony. Here’s a closer look at the essentials and why they matter.
- Ground beef
Provides a rich, savory foundation and hearty texture. Browning it properly unlocks deep umami flavors and ensures the soup feels substantial and satisfying.
- Onion
Adds natural sweetness and depth when sautéed. As it softens, it releases flavor compounds that mingle with the meat and garlic for a robust base.
- Garlic
Delivers pungent, aromatic notes that brighten the soup. Mincing it finely lets its essence infuse every spoonful.
- Chicken broth
Forms the savory liquid backbone, balancing richness with a subtle, meaty nuance. It also helps the noodles cook evenly as they soften.
- Diced tomatoes
Introduce tangy juiciness and texture. Their natural acidity cuts through the richness of the beef and cheeses.
- Tomato paste
Intensifies tomato flavor for a deeper, more concentrated taste. It thickens the broth for a luscious, satisfying consistency.
- Dried basil
Infuses a sweet-herbal aroma reminiscent of fresh basil, tying the ingredients together with classic Italian flair.
- Dried oregano
Contributes earthy, slightly peppery notes that complement the sweetness of the tomatoes and the boldness of the meat.
- Dried rosemary
Offers pine-like, fragrant undertones that add complexity without overpowering the other herbs.
- Crushed red pepper flakes (optional)
Provide a subtle kick of heat for those who enjoy a little spice. Adjust to your taste preference.
- Salt and pepper
Essential for seasoning and balancing all the flavors. They lift the individual ingredients and unify the soup.
- Lasagna noodles
Broken into pieces, they emulate traditional lasagna layers in a spoonable form. They absorb the flavors of the broth as they cook.
- Ricotta cheese
Adds a creamy, cool counterpoint when dolloped on top, creating delightful pockets of richness in each bite.
- Parmesan cheese
Lends nutty, salty depth and helps the ricotta mixture maintain its structure when warmed.
- Mozzarella cheese
Melts into gooey strands that bring authentic lasagna cheesiness to every spoonful.
- Fresh basil
A bright, leafy garnish that adds a fresh herbal punch and vivid color contrast just before serving.
HOW TO MAKE CROCKPOT LASAGNA SOUP
Let’s walk through the simple yet satisfying steps that turn basic pantry staples into a crowd-pleasing soup. From browning the meat to stirring in the final cheesy touches, you’ll see how each stage builds layer upon layer of comforting flavor.
1. In a skillet over medium heat, add the ground beef. Cook it thoroughly, breaking it apart with a spatula, until it’s evenly browned and no longer pink, about 5–7 minutes. Drain off any excess fat to keep the soup from becoming greasy.
2. To the same skillet, add the diced onion and minced garlic. Sauté for about 3 minutes, stirring occasionally, until the onion turns translucent and the garlic releases its fragrant aroma.
3. Carefully transfer the beef-onion-garlic mixture into your crockpot, scattering it evenly across the bottom for uniform flavor distribution.
4. Pour in the chicken broth, diced tomatoes (including their juices), and tomato paste. Sprinkle in the dried basil, oregano, rosemary, crushed red pepper flakes (if using), and season with salt and pepper. Stir gently to combine all ingredients into a cohesive mixture.
5. Cover the crockpot and cook on the low setting for 7–8 hours (or on high for 3–4 hours) to allow flavors to meld and deepen.
6. Approximately 30 minutes before serving time, open the lid and stir in the broken lasagna noodles. Ensure they’re submerged to cook evenly.
7. While the noodles soften, mix the ricotta cheese and Parmesan cheese in a small bowl until smooth and well combined.
8. Just before serving, fold the shredded mozzarella cheese into the hot soup, stirring until it’s fully melted and creates a luscious, cheesy broth.
9. Ladle the soup into individual bowls. Add a generous dollop of the ricotta-Parmesan mixture on top of each portion.
10. Finish with a sprinkle of fresh chopped basil for a pop of color and a bright, herbal note. Serve immediately while it’s hot and bubbly.
SERVING SUGGESTIONS FOR CROCKPOT LASAGNA SOUP
When it comes to presenting this hearty soup, thoughtful accompaniments and garnishes can elevate the experience from simple comfort food to a truly memorable meal. Whether you’re hosting a cozy family dinner or enjoying a solo bowl by the fire, these ideas will help you plate it like a pro — ensuring every scoop delights the eyes and taste buds alike.
- Serve in bread bowls for an immersive, rustic touch. Hollow out small sourdough or ciabatta rolls, ladle the soup inside, and let diners tear off pieces of the bowl as they eat.
- Top with a drizzle of extra virgin olive oil and sprinkle of fresh basil chiffonade. This adds a vibrant sheen and herbal brightness that balances the richness.
- Accompany with crusty garlic bread brushed with garlic-butter and toasted until golden. The crisp texture is perfect for dipping into the cheesy broth.
- Offer a side of simple green salad dressed lightly in balsamic vinaigrette. The crisp, acidic greens cut through the soup’s richness and refresh the palate.
HOW TO STORE CROCKPOT LASAGNA SOUP
Planning ahead or saving leftovers is a breeze with this versatile soup. Proper storage ensures you retain all that delicious flavor, texture, and cheesy goodness when you reheat it later. Whether you’re stashing individual portions for quick lunches or freezing batches for future convenience, these guidelines will help keep every serving tasting fresh and satisfying.
- Refrigerate in airtight containers once the soup has cooled for about 10 minutes at room temperature. Store in the fridge for up to 3 days, making sure the lid is sealed tight to preserve moisture and prevent flavor loss.
- Freeze in freezer-safe bags or rigid containers. Portion the soup into meal-sized servings, squeeze out excess air (if using bags), seal, and label with the date. It freezes well for up to 3 months.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally. If frozen, thaw overnight in the refrigerator first for even warming and to help the noodles retain their texture.
- For quick reheating, use the microwave. Transfer a portion into a microwave-safe bowl, cover with a vented lid or paper towel, and heat in 1-minute intervals, stirring between each, until piping hot.
CONCLUSION
Crockpot Lasagna Soup is a game-changer for anyone who loves the cozy vibes of classic lasagna but craves simplicity and speed. With just 15 minutes of hands-on prep, you lock in all the comforts of traditional Italian flavors—savory beef, tangy tomatoes, vibrant herbs, and three types of cheese—then let your slow cooker work its magic for hours. As a beginner-friendly, lunch-or-dinner course, this soup offers the perfect blend of fuss-free preparation and soul-warming satisfaction. Whether you’re feeding a hungry crowd or treating yourself to an indulgent yet balanced meal, it’s tailored to fit busy lifestyles without compromising on taste or texture. Plus, at around 450 calories per serving, this dish feels like a treat without tipping the scales.
Feel free to print and save this article for future mealtime inspiration, and know that we’ve even prepared a handy FAQ section below to answer your burning questions. If you give this recipe a whirl, I’d love to hear how it turned out: drop a comment, share any tweaks you made, or let me know if you encounter any hiccups in the process. Your feedback not only helps you perfect your own version, but also guides fellow home cooks on their flavorful journey. Happy slow-cooking, and here’s to many cozy, cheese-dripping bowls ahead!
Crockpot Lasagna Soup
Description
This Crockpot Lasagna Soup is a delightful twist on traditional lasagna, featuring rich beef, savory herbs, and gooey cheese—all effortlessly cooked to perfection in your crockpot.
Ingredients
Instructions
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In a skillet over medium heat, add ground beef and cook until browned. Drain excess fat.
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Add the diced onion and minced garlic to the skillet with the beef and sauté for about 3 minutes or until the onion is translucent.
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Transfer the beef mixture to your crockpot.
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Add chicken broth, diced tomatoes (with juice), tomato paste, basil, oregano, rosemary, crushed red pepper (if using), salt, and pepper to the crockpot. Stir to combine.
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Cover and cook on low for 7-8 hours or on high for 3-4 hours.
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About 30 minutes before serving, stir in the broken lasagna noodles.
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In a small bowl, mix ricotta cheese with Parmesan cheese.
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Before serving, stir in the mozzarella cheese into the soup.
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Spoon the soup into bowls and add a dollop of the ricotta-Parmesan mixture on top.
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Garnish with fresh chopped basil before serving.
Note
- This soup can be made vegetarian by substituting the ground beef with mushrooms or your preferred meat substitute.
- Try using whole wheat or gluten-free lasagna noodles for a healthier option.
- This soup can be made in advance and stored in the refrigerator for up to 3 days.
- Adjust spices according to your taste preference; feel free to add more herbs for a more robust flavor.
