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Crockpot Lasagna Soup
Why Make This Recipe
Crockpot Lasagna Soup is a comforting and delicious meal that combines the flavors of traditional lasagna into a warm, savory soup. It’s perfect for busy days because you can prepare it in the morning and let the slow cooker do all the work. The best part? You don’t have to worry about layering noodles, as the pasta cooks right in the soup. This recipe is a family favorite, offering a great way to enjoy lasagna without all the fuss.
How to Make Crockpot Lasagna Soup
Ingredients:
- 1 lb ground beef or sausage
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 2 cups uncooked pasta (lasagna noodles or any pasta shape)
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Directions:
- In a skillet, brown the ground beef or sausage over medium heat. Add the diced onion and garlic, cooking until the onion is soft.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the uncooked pasta. Stir in the mozzarella and ricotta cheeses just before serving.
- Serve hot, garnished with fresh basil or parsley.
How to Serve Crockpot Lasagna Soup
Serve this hearty soup in bowls, garnished with fresh basil or parsley for a pop of color and flavor. You can also sprinkle extra mozzarella cheese on top for added creaminess. It pairs well with garlic bread or a simple side salad to make a complete meal.
How to Store Crockpot Lasagna Soup
If you have leftovers, let the soup cool completely and store it in an airtight container in the fridge. It will keep well for about 3-4 days. You can also freeze the soup for longer storage. Just make sure to leave out the pasta if you plan to freeze it, as it can become mushy when reheated. Instead, cook fresh pasta when you are ready to eat.
Tips to Make Crockpot Lasagna Soup
- Use a mix of ground beef and sausage for a richer flavor.
- Feel free to add your favorite vegetables, like bell peppers or zucchini, for extra nutrients.
- Adjust the level of seasoning based on your taste. You can add more Italian seasoning or even red pepper flakes for a bit of heat.
Variation
For a vegetarian version, substitute the ground meat with lentils or mushrooms. Use vegetable broth and add more veggies like spinach or carrots to enhance the soup’s texture and nutrition.
FAQs
Can I use other types of pasta?
Yes, you can use any small pasta shape instead of lasagna noodles. Just keep an eye on the cooking time, as different pasta shapes may require different cooking durations.
Can I make this soup ahead of time?
Absolutely! You can prepare the soup ingredients in advance and store them in the fridge for up to 24 hours before cooking. Just add everything to the crockpot when you’re ready.
What can I do with leftover Crockpot Lasagna Soup?
Leftovers can be stored in the fridge or freezer. Reheat in the microwave or on the stovetop when you’re ready to enjoy it again. Just be sure to add fresh cheese when serving to keep it delicious!
Crockpot Lasagna Soup
A comforting and delicious soup that combines the traditional flavors of lasagna, easily prepared in a slow cooker.
Ingredients
For the Soup Base
- 1 lb ground beef or sausage Use a mix for richer flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon Italian seasoning Adjust based on preference.
For the Pasta and Cheese
- 2 cups uncooked pasta (lasagna noodles or any pasta shape) Ensure the shape is small.
- 2 cups shredded mozzarella cheese Add extra if desired.
- 1 cup ricotta cheese
For Garnishing
- to taste Fresh basil or parsley Used for serving.
Instructions
Preparation
- In a skillet, brown the ground beef or sausage over medium heat. Add the diced onion and garlic, cooking until the onion is soft.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the uncooked pasta. Stir in the mozzarella and ricotta cheeses just before serving.
Notes
For a vegetarian version, substitute the ground meat with lentils or mushrooms, and add more vegetables like spinach or carrots to enhance texture and nutrition. Store leftover soup in airtight containers, in the fridge for 3-4 days, or freeze without pasta to avoid mushiness.
