Description
This Crockpot Lasagna Soup is a comforting and hearty recipe that combines all the flavors of classic lasagna in a warm, easy-to-make soup. Ground beef, onions, garlic, tomatoes, and lasagna noodles slow cook together with Italian herbs to create a rich broth, topped with creamy ricotta, Parmesan, and melted mozzarella cheese, garnished with fresh basil for a fresh finish.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 can (6 ounces) tomato paste
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheeses
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish
- Fresh basil, chopped, for garnish
Instructions
- Brown the Beef: In a skillet over medium heat, add ground beef and cook until browned, then drain the excess fat for a leaner soup.
- Sauté Onion and Garlic: Add diced onion and minced garlic to the skillet with the beef and cook for about 3 minutes until the onions become translucent and fragrant.
- Transfer to Crockpot: Move the cooked beef mixture into your crockpot to combine with other ingredients.
- Add Broth and Tomatoes: Pour in chicken broth, diced tomatoes with their juice, and tomato paste. Stir in dried basil, oregano, rosemary, crushed red pepper flakes if using, and season with salt and pepper to taste.
- Slow Cook the Soup: Cover the crockpot and cook on low for 7-8 hours or on high for 3-4 hours to allow flavors to meld perfectly.
- Add Lasagna Noodles: About 30 minutes before serving, stir in the broken lasagna noodles so they can cook and soften in the broth.
- Prepare Cheese Mixture: In a small bowl, mix ricotta cheese with grated Parmesan cheese until well combined, setting aside for topping.
- Incorporate Mozzarella: Just before serving, stir the shredded mozzarella cheese into the hot soup to melt throughout.
- Serve with Cheese Dollop: Ladle the soup into bowls and top each with a generous spoonful of the ricotta-Parmesan mixture for creamy texture.
- Garnish with Basil: Sprinkle chopped fresh basil over each serving to add a burst of fresh herb flavor and brighten the dish.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the meat and use vegetable broth instead.
- If you prefer a spicier soup, increase the crushed red pepper flakes to your taste.
- Break the lasagna noodles into bite-size pieces to cook evenly without clumping.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
