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- 1 pound ground beef or Italian sausage - 1 can (28 ounces) crushed tomatoes - 1 can (15 ounces) tomato sauce - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese The heart of this dish lies in its main ingredients. I love using ground beef or Italian sausage for a rich flavor. Crushed tomatoes and tomato sauce create a thick, savory base. The lasagna noodles add that classic texture. Finally, the mix of ricotta, mozzarella, and Parmesan brings a creamy finish that makes each bite delightful. - 4 cups beef or vegetable broth - 2 teaspoons Italian seasoning - 1 teaspoon red pepper flakes (optional) - Salt and pepper to taste Seasonings bring this dish to life. I use Italian seasoning for that familiar taste. Red pepper flakes add a hint of heat, but you can skip them if you prefer mild. Choosing between beef or vegetable broth is key. Beef adds depth, while vegetable broth keeps it light. Adjust salt and pepper to enhance the flavors. - Fresh basil or parsley Garnishes elevate your soup. I like to add fresh basil or parsley for a burst of color and flavor. They make the dish look inviting and add a fresh note. You can sprinkle these herbs on top right before serving for that extra touch. For the complete cooking experience, check out the Full Recipe. Start by browning your ground beef or Italian sausage in a skillet. Use medium heat. Cook until the meat is brown and crumbly. This usually takes about 5 to 7 minutes. Drain any extra fat. Then, move the meat to the crockpot. Next, add the diced onion and minced garlic right to the crockpot. Stir everything together. The heat will soften the onion and garlic, adding flavor to your soup. Now it's time to layer in the other ingredients. Pour the crushed tomatoes and tomato sauce into the crockpot. Then, add the broth. You can use beef or vegetable broth based on your taste. Sprinkle in the Italian seasoning and red pepper flakes. Season with salt and pepper to taste. Stir everything well. This mix of flavors will make your soup yummy. Finally, break the lasagna noodles into pieces and add them to the pot. Cover the crockpot and choose your cooking time. If you cook on low, it will take 6 to 8 hours. If you need it faster, high heat cooks it in 3 to 4 hours. About 30 minutes before you serve, stir in the broken lasagna noodles. When the noodles are soft and the soup is bubbling, it’s time for the final touches. Mix the ricotta cheese with a pinch of salt and pepper in a small bowl. Once the soup is ready, ladle it into bowls. Top each serving with a dollop of ricotta. Finish with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil or parsley for a nice look. Enjoy your hearty and comforting Crockpot Lasagna Soup! For the complete recipe, check out the Full Recipe. For a rich taste, adjust your seasoning. You can add more Italian seasoning or black pepper. If the soup is too acidic, a little sugar can help. Just one teaspoon can balance the flavors nicely. Cook the lasagna noodles right in the soup. Break them into smaller pieces. Stir them in about 30 minutes before serving to soften. For creamy texture, mix the ricotta well. You can add it directly to the soup or serve it on top. Want it faster? You can use an Instant Pot. Cook on high pressure for about 10 minutes. For leftovers, let them cool before freezing. Use airtight containers to keep the soup fresh. {{image_2}} You can switch up the meat in this dish. Ground turkey or chicken works great. They offer a lighter taste while still adding protein. If you want a vegetarian option, try lentils or mushrooms. Both add great texture and flavor. Lentils provide protein and fiber, while mushrooms add umami. Cheese makes this soup creamy and rich. You can use cottage cheese instead of ricotta. Cottage cheese gives a nice texture and taste. If you're avoiding dairy, explore dairy-free cheese alternatives. They melt well and can still give you that cheesy goodness. Feel free to add extra veggies to boost nutrition. Spinach or bell peppers are great choices. They add color and flavor. You can also try different pasta shapes. Shells or small elbows work well too. They soak up the broth and add fun bites to the soup. After you enjoy your Crockpot Lasagna Soup, store any leftovers in good containers. Use airtight containers to keep it fresh. Glass or BPA-free plastic containers work great. If you plan to freeze it, make sure to leave some space at the top for expansion. This helps prevent spills. You can keep your lasagna soup in the fridge for about 3 to 4 days. To reheat it, warm it on the stove over low heat. Stir it often to prevent sticking. You can also use the microwave, but cover it to keep moisture in. This keeps your soup creamy and tasty. Prep your ingredients ahead for easy cooking. Chop the onion and garlic the night before. You can also brown the meat and store it in the fridge. For busy nights, make the soup earlier in the week. Just reheat it when ready to serve. This makes dinner quick and easy! For the full recipe, check out the detailed steps to create this hearty dish. Yes, you can make this soup in advance. To do this, prepare the soup but do not add the noodles yet. Store the soup in the fridge for up to three days. When you're ready to eat, heat the soup and add the noodles. This keeps the noodles from getting too soft. You can also freeze the soup without noodles. Just thaw it overnight in the fridge and cook the noodles when you reheat it. Yes, you can use no-boil lasagna noodles. These noodles work well in the soup. Just break them into pieces and add them to the crockpot about 30 minutes before serving. This way, they soak up the broth and become tender. Be sure to check the package instructions for cooking times, as they can vary. Absolutely! To add heat, you can mix in hot peppers or spicy sausage. If you want a mild spice, use red pepper flakes as mentioned in the recipe. For more heat, try adding diced jalapeños or crushed red pepper. You can adjust the spice level to suit your taste. Crockpot lasagna soup combines simple ingredients and easy steps. You prepare the meat, mix it with tomatoes and seasonings, then let it cook. Use tips to adjust flavors and textures. You can also try different proteins and cheeses for variety. Proper storage helps keep leftovers fresh. This dish is tasty and flexible, perfect for families or busy nights. Enjoy your delicious meal and the fun of experimenting.

Crockpot Lasagna Soup

Warm up with a comforting bowl of Crockpot Lasagna Soup that marries rich flavors and hearty ingredients effortlessly. This easy recipe features ground beef or sausage, zesty tomatoes, and creamy cheeses, all simmered to perfection in your slow cooker. Discover how to create this delicious dish with minimal effort and impress your family at dinner.
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Ingredients
  

1 pound ground beef or Italian sausage

1 onion, diced

3 cloves garlic, minced

1 can (28 ounces) crushed tomatoes

1 can (15 ounces) tomato sauce

4 cups beef or vegetable broth

2 teaspoons Italian seasoning

1 teaspoon red pepper flakes (optional)

Salt and pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions
 

In a skillet over medium heat, brown the ground beef or sausage until cooked through, breaking it apart with a spatula. Drain excess fat and transfer to the crockpot.

    Add the diced onion and minced garlic to the crockpot with the cooked meat. Stir to combine.

      Pour in the crushed tomatoes and tomato sauce, followed by the broth and Italian seasoning. Season with red pepper flakes, salt, and pepper. Stir well.

        Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.

          About 30 minutes before serving, stir in the broken lasagna noodles.

            In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

              Once the noodles are tender and the soup is bubbling, ladle the soup into bowls and top with a dollop of the ricotta mixture.

                Sprinkle shredded mozzarella and grated Parmesan on top of each serving.

                  Garnish with fresh basil or parsley before serving.

                    Prep Time: 15 minutes | Total Time: 7 hours | Servings: 6