I’ll never forget the first time I tasted lasagna soup; it was at a friend’s potluck, and I was instantly hooked! The rich tomatoey broth, the cheesy goodness, and the comforting flavors of lasagna all in one bowl – pure genius! Since then, I’ve been on a mission to perfect my own version, and I’m so excited to share it with you. Today, I’m sharing all my secrets for the most amazing Easy Crockpot Lasagna Soup you’ll ever make!
Easy Crockpot Lasagna Soup: The Ultimate Comfort Food
Okay, friends, let’s talk about lasagna soup. But not just any lasagna soup. We’re talking about the *easiest*, most flavorful, hands-off lasagna soup imaginable. This Easy Crockpot Lasagna Soup is the perfect weeknight meal, a crowd-pleasing dish for potlucks, and honestly, just pure comfort in a bowl on a chilly day. Forget layering noodles and baking for hours – this slow cooker version is a total game-changer!
Why Crockpot Lasagna Soup?
Why choose the crockpot route? Let me tell you, it’s all about convenience and flavor! The slow cooking process allows all the beautiful flavors to meld together, creating a depth that you just can’t achieve with stovetop methods. Plus, you can prep everything in the morning and come home to a house that smells divine. No babysitting required!
What You’ll Need: Ingredients for Crockpot Lasagna Soup
Let’s gather our ingredients! Don’t worry, it’s mostly pantry staples. Here’s what you’ll need to create this culinary masterpiece:
- 1 pound ground beef or Italian sausage: I prefer Italian sausage for that extra kick, but ground beef works perfectly too.
- 1 medium onion, chopped: Adds a lovely savory base.
- 2 cloves garlic, minced: Garlic is a must in any Italian-inspired dish!
- 1 (28 ounce) can crushed tomatoes: The base of our flavorful soup.
- 1 (15 ounce) can tomato sauce: For extra richness and depth.
- 1 (15 ounce) can diced tomatoes, undrained: Adds texture and more tomato goodness.
- 4 cups beef broth: You can also use chicken broth if that’s what you have on hand.
- 1 teaspoon dried oregano: Essential for that classic Italian flavor.
- 1 teaspoon dried basil: Another key herb that brings everything together.
- 1/2 teaspoon dried thyme: Adds a subtle earthy note.
- 1/4 teaspoon red pepper flakes (optional): For a little heat!
- Salt and pepper to taste: Seasoning is key!
- 8 ounces lasagna noodles, broken into small pieces: Don’t skip this! It’s what makes it lasagna soup!
- 15 ounces ricotta cheese: For dolloping on top – pure creamy indulgence.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty flavor.
- 1/4 cup chopped fresh parsley: For garnish and a pop of freshness.
Let’s Get Cooking: Step-by-Step Instructions
Alright, let’s get our hands dirty! Follow these simple steps, and you’ll be enjoying a bowl of Easy Crockpot Lasagna Soup in no time.
- Brown the meat: In a large skillet, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease. This step is crucial for preventing a greasy soup!
- Sauté the aromatics: Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes. The aroma should be amazing at this point!
- Transfer to the crockpot: Transfer the browned meat, onion, and garlic mixture to your crockpot.
- Add the tomatoes and broth: Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
- Season generously: Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Give it a good stir to combine everything.
- Cook on low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
- Add the noodles: During the last 30 minutes of cooking, stir in the broken lasagna noodles. Make sure they are submerged in the liquid. They will cook directly in the soup.
- Check for doneness: Cook until the noodles are tender, about 20-30 minutes. Be careful not to overcook them, or they’ll become mushy.
- Prepare the ricotta mixture: In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well. This creamy mixture is the perfect topping for our soup.
- Serve and enjoy: Ladle the Easy Crockpot Lasagna Soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of extra Parmesan cheese and parsley, if desired. Get ready for a flavor explosion!
Success Tips for Perfect Crockpot Lasagna Soup
Want to guarantee a perfect bowl of Easy Crockpot Lasagna Soup every time? Follow these golden tips!
- Don’t skip browning the meat: This step adds a depth of flavor that you just can’t get by adding raw meat to the crockpot. Plus, it prevents a greasy soup.
- Break the noodles strategically: Break the lasagna noodles into small, bite-sized pieces. This ensures they cook evenly and are easy to eat in the soup. I usually break each noodle into about 4-6 pieces.
- Adjust the cooking time for your crockpot: All crockpots cook differently. Check the noodles after 20 minutes to ensure they don’t overcook.
- Taste and adjust seasonings: Before serving, taste the soup and adjust the seasonings as needed. You might want to add more salt, pepper, or even a pinch of sugar to balance the acidity of the tomatoes.
- Get creative with toppings: The ricotta mixture is a classic, but feel free to experiment with other toppings! A sprinkle of mozzarella cheese, a dollop of pesto, or even a drizzle of balsamic glaze can add extra flavor and visual appeal.
Variations and Substitutions
Want to put your own spin on this Easy Crockpot Lasagna Soup? Here are some ideas:
- Vegetarian Lasagna Soup: Substitute the ground meat with lentils or a vegetarian ground meat alternative. Add extra vegetables like zucchini, carrots, and bell peppers for added flavor and nutrition.
- Spicy Lasagna Soup: Add more red pepper flakes or a chopped jalapeño to the soup for an extra kick.
- Chicken Lasagna Soup: Use ground chicken or shredded cooked chicken instead of ground beef or sausage.
- Creamy Lasagna Soup: Stir in a splash of heavy cream or half-and-half at the end of cooking for a richer, creamier soup.
- Gluten-Free Lasagna Soup: Use gluten-free lasagna noodles.
Serving Suggestions
This Easy Crockpot Lasagna Soup is a complete meal in itself, but it also pairs well with:
- Crusty bread: Perfect for dipping into the flavorful broth.
- A side salad: A simple green salad with a light vinaigrette adds a refreshing contrast.
- Garlic bread: Because who doesn’t love garlic bread with Italian food?
Making Ahead and Storing
The beauty of this recipe is that it can be easily made ahead of time! You can prepare the soup (without the noodles) up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply add the noodles and cook until tender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually get even better the next day!
For longer storage, you can freeze the soup (without the noodles) for up to 2 months. Thaw it overnight in the refrigerator before reheating and adding the noodles.
Craving more comforting pasta dishes? You might like Marry Me Chicken Pasta, another easy and delicious recipe that’s sure to impress!
Recipe: Easy Crockpot Lasagna Soup
Here’s the complete recipe card for your convenience:
Easy Crockpot Lasagna Soup
Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high) + 30 minutes
Serves: 6-8
Ingredients:
- 1 pound ground beef or Italian sausage
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can diced tomatoes, undrained
- 4 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 8 ounces lasagna noodles, broken into small pieces
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions:
- In a large skillet, brown the ground beef or Italian sausage over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Transfer the browned meat, onion, and garlic mixture to your crockpot.
- Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
- Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
- During the last 30 minutes of cooking, stir in the broken lasagna noodles.
- Cook until the noodles are tender, about 20-30 minutes.
- In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley.
- Ladle the soup into bowls and top with the ricotta mixture and extra Parmesan cheese and parsley, if desired.
So there you have it! The easiest, most delicious, and comforting Easy Crockpot Lasagna Soup you’ll ever make. I promise this will become a staple in your household, just like it has in mine. Enjoy!
Why is it important to brown the meat before adding it to the crockpot for the lasagna soup?
Browning the meat adds a depth of flavor that you can’t achieve by adding raw meat to the crockpot. Additionally, it helps prevent the soup from becoming too greasy by allowing you to drain off excess fat.
Can I prepare the lasagna soup ahead of time?
Yes, you can prepare the soup (without the noodles) up to 2 days in advance and store it in the refrigerator. When ready to serve, add the noodles and cook until tender. You can also freeze the soup (without the noodles) for up to 2 months.
What are some variations I can make to the Crockpot Lasagna Soup?
The recipe can be adapted to vegetarian, spicy, chicken, creamy, or gluten-free versions. For vegetarian, substitute the meat with lentils or a vegetarian ground meat. For spicy, add more red pepper flakes. For chicken, use ground or shredded chicken. For creamy, stir in heavy cream at the end. For gluten-free, use gluten-free lasagna noodles.
How should I break the lasagna noodles before adding them to the soup?
Break the lasagna noodles into small, bite-sized pieces. Breaking each noodle into about 4-6 pieces ensures they cook evenly and are easy to eat in the soup.
Crockpot Lasagna Soup
Ingredients
Equipment
Method
- In a large skillet, brown the ground beef or Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet. Cook until the onion is softened and translucent, about 5 minutes.
- Transfer the browned meat, onion, and garlic mixture to your crockpot.
- Pour in the crushed tomatoes, tomato sauce, diced tomatoes, and beef broth.
- Stir in the oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Give it a good stir to combine everything.
- Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
- During the last 30 minutes of cooking, stir in the broken lasagna noodles. Make sure they are submerged in the liquid.
- Cook until the noodles are tender, about 20-30 minutes. Be careful not to overcook them, or they’ll become mushy.
- In a small bowl, combine the ricotta cheese, Parmesan cheese, and parsley. Mix well.
- Ladle the Lasagna Soup into bowls. Top each bowl with a generous dollop of the ricotta mixture and a sprinkle of extra Parmesan cheese and parsley, if desired.
