Crockpot Lasagna Soup
Slow-cooked lasagna soup is a delightful dish that brings together the comforting flavors of classic lasagna and the ease of a cozy soup. The rich, savory broth mingles with hearty ground beef, tangy marinara, and tender lasagna noodles, creating a meal that’s both filling and delicious. The best part? You can let your crockpot do all the work, filling your home with mouthwatering aromas while you go about your day.
Table of Contents
I first stumbled upon this recipe during a chilly winter evening when I wanted something comforting without spending hours in the kitchen. The moment I took my first spoonful, I knew I had found a new family favorite. This soup doesn’t just mimic the flavors of lasagna; it elevates them into a warm, comforting bowl that’s perfect for sharing, making it an ideal option for gatherings or cozy nights at home.
Why You’ll Love This Recipe
- Simple & Quick: With just a few steps and total hands-on time of about 15 minutes, you can set this dish up to cook all day.
- Irresistible Flavor: The combination of Italian sausage and beef creates a savory base that’s elevated by rich marinara.
- Eye-Catching Appeal: With a cheesy topping, this soup is fun and visually appealing, ensuring everyone digs in.
- Flexible Serving: Perfect for cozy dinners or casual get-togethers; this recipe serves 6 generously!
- Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting the lasagna noodles.
Ingredients You’ll Need
- 1 tablespoon olive oil: Used for browning the meat; choose high-quality extra virgin for best flavor.
- 1 pound ground beef: Gives backbone to the soup; lean beef is preferable to keep it light.
- 6 ounces bulk mild Italian sausage: Adds depth and a hint of spice to the soup.
- 1 cup onion, finely chopped: Offers a sweet, aromatic base that enhances overall flavor.
- 1 tablespoon minced garlic: Brings a warm pungency that pairs beautifully with Italian flavors.
- 1 pinch crushed red pepper flakes: Just a touch elevates the dish without overwhelming it.
- 1 teaspoon dried oregano: Classic Italian flavor that adds complexity to the soup.
- 1 teaspoon salt: Enhances all flavors, bring out the fullness of each ingredient.
- ½ teaspoon black pepper: A dash adds a gentle warmth without being too spicy.
- 32 ounces low-sodium chicken broth: A base for the soup that keeps it hearty yet healthy; low-sodium allows you to control the salt.
- 24 ounces marinara sauce: Offers richness and a concentrated burst of tomato flavor.
- 8 lasagna noodles, broken into pieces: These create the signature lasagna texture; they soak up the broth beautifully.
- 15 ounces ricotta, at room temperature: Adds a creamy, rich element that echoes traditional lasagna.
- 1 cup shredded mozzarella, approx. 4 ounces, at room temperature: Melts beautifully on top, giving that comforting cheese pull.
- ½ cup freshly grated Parmigiano-Reggiano: The crowning touch that adds a sharp, nutty flavor.
How to Make Crockpot Lasagna Soup
Brown the Meats: Heat 1 tablespoon olive oil in a skillet over high heat. Add 1 pound ground beef and 6 ounces bulk mild Italian sausage. Cook without stirring until liquid evaporates and the meat begins to sizzle, about 7 minutes. Stir occasionally to ensure an even brown. Then, add 1 cup finely chopped onion, 1 tablespoon minced garlic, a pinch of crushed red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 3–4 minutes until the onions become translucent and fragrant. If your crockpot supports sear-and-stew functionality, feel free to browning your meat and vegetables directly in the insert.
Transfer and Combine: After browning, drain the excess fat from the skillet (important for a less greasy soup!) and then transfer the meat mixture into your crockpot. Pour in 32 ounces of low-sodium chicken broth and 24 ounces of marinara sauce, stirring to combine everything nicely.
Slow Cook: Cover your crockpot and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, allowing all those flavorful ingredients to meld together beautifully.
Add the Noodles: About 30 minutes before you’re ready to serve, stir in the 8 broken lasagna noodles. Cooking these in the soup ensures they soak up all the wonderful flavors. You should cook on HIGH until the noodles are tender, which should take about 25–30 minutes.
Prepare the Cheesy Blend: In a small bowl, stir together 15 ounces of ricotta, 1 cup of shredded mozzarella, and ½ cup of freshly grated Parmigiano-Reggiano until everything is smooth and well-blended.
Serve and Enjoy: Once the noodles are cooked, ladle the soup into bowls and top each serving with a generous scoop of the cheesy mixture.
Storing & Reheating
Leftover Crockpot Lasagna Soup can be stored at room temperature for up to 2 hours or in the refrigerator in an airtight container for up to 4 days. To freeze, transfer to a freezer-safe container and it can last up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave until heated through. Expect some change in texture; if needed, you can add a splash of broth to refresh the consistency.
Chef’s Helpful Tips
- Avoid ground beef that has too much fat; lean beef keeps the soup light and flavorful.
- Let ingredients come to room temperature before mixing for the best blend of flavors.
- To enhance flavors, consider adding a bay leaf during the slow cooking time, just remember to remove it before serving.
- If you prefer a thinner soup, add extra chicken broth as needed after cooking.
- For a gluten-free option, swap traditional lasagna noodles for gluten-free pasta, adjusting the cooking time as necessary.
Slow-cooked lasagna soup brings unique flavors and a comforting vibe to any mealtime. It’s a breeze to whip up, and you might already have most ingredients in your pantry! Don’t shy away from experimenting—try adding veggies like spinach or mushrooms for extra nutrition. Every bowl promises warmth, simplicity, and a homemade touch that beats any takeout. So grab that slow cooker and let it work its magic; your taste buds are in for a treat!
Recipe FAQs
Can I use different types of meat?
Absolutely! Ground turkey or chicken can be great alternatives to beef and sausage. They will provide a lighter flavor profile, so adjusting seasonings might be necessary to maintain richness.
What can I do if I don’t have ricotta cheese?
If ricotta isn’t available, consider using cottage cheese blended smooth as a substitute. Cream cheese can also work, but be mindful to add a bit of milk to achieve a creamy texture.
How do I keep the noodles from getting mushy?
This is a common concern, especially when making soups! To prevent mushy noodles, add them towards the end of cooking time, as outlined in the recipe. Additionally, using oven-ready lasagna noodles can help as they tend to hold their shape better.
Can I make this in advance?
Yes! This soup is perfect for make-ahead meals. You can prepare it a day ahead and simply reheat when you’re ready to serve. Flavors often intensify overnight, making it even tastier!
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📖 Recipe Card
Crockpot Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Description
This Crockpot Lasagna Soup is a hearty dish featuring ground beef, Italian sausage, and rich marinara sauce. It’s simple to prepare and offers a comforting flavor that makes it ideal for a quick dinner or a family meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage, casings removed
- 1 cup onion, finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth (1 can)
- 24 ounces marinara sauce
- 8 lasagna noodles, broken into pieces
- 15 ounces ricotta, at room temperature
- 1 cup shredded mozzarella (approx. 4 ounces), at room temperature
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat olive oil in a skillet over high heat. Add ground beef and sausage, cooking until liquid evaporates and meat sizzles, about 7 minutes. Stir in onion, garlic, red pepper flakes, oregano, salt, and pepper, cooking until onions are translucent, 3–4 minutes.
- Drain excess fat and transfer meat mixture to the Crockpot. Pour in chicken broth and marinara, stirring to combine.
- Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles and cook on HIGH until tender, approximately 25–30 minutes.
- In a small bowl, mix together ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top each serving with the cheese mixture.
Notes
You can add more vegetables like spinach or bell peppers for extra flavor and nutrition.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This soup can be frozen; just make sure to cook the noodles separately if you’re reheating later.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
