Crockpot Lasagna Soup Recipe: Effortless Comfort in Every Spoonful

Indulge in the comforting flavors of lasagna without all the prep work with this easy Crockpot Lasagna Soup recipe. This hearty dish combines savory ground beef, bell peppers, tomatoes, and a medley of three cheeses, offering the classic lasagna taste in a more convenient, one-pot form. Perfect for busy days, it’s an effortless yet satisfying meal for the whole family.

Why You’ll Love This Recipe:

• All the Flavor, None of the Fuss: Enjoy all the cheesy, meaty goodness of lasagna without the layers and lengthy baking process.
• One-Pot Wonder: Everything cooks together in your slow cooker, making cleanup a breeze.
• Perfectly Cozy & Comforting: A bowl of warm, Italian-inspired soup, perfect for chilly nights.
• Customizable: Make it your own by swapping out the meat, adjusting the spice level, or using your favorite pasta.
• Cheesy & Creamy Finish: Ricotta, mozzarella, and parmesan melt together to create the rich, lasagna-inspired taste you love.

Ingredients You’ll Need:

• Ground Beef: Choose lean ground beef for a healthier version or a richer cut for more flavor.
• Onions & Bell Peppers: These add a subtle sweetness and crunchy texture.
• Tomatoes: A blend of crushed and diced tomatoes gives the soup depth and texture. Opt for high-quality canned tomatoes.
• Italian Seasoning: Essential for that classic Italian flavor.
• Cheeses: Ricotta, mozzarella, and parmesan bring the cheesy lasagna goodness to every bite. Freshly grated cheese works best!

How to Make Crockpot Lasagna Soup:

1. Brown the Beef: Start by browning the ground beef in a skillet. This step enhances the rich, meaty flavor.
2. Transfer to Crockpot: Add the browned beef to your crockpot, forming the base of your soup.
3. Add Veggies and Tomatoes: Toss in diced onions, bell peppers, and both crushed and diced tomatoes to create a flavorful tomato base.
4. Season: Stir in Italian seasoning for a burst of herbal flavor.
5. Add Beef Broth: Pour in the beef broth to create a savory, rich broth for the soup.
6. Slow Cook: Set your crockpot to cook and let the flavors meld together. Slow cooking allows everything to combine beautifully.
7. Add Noodles: Break the lasagna noodles into pieces and stir them into the soup. This creates that lasagna feel without the layers.
8. Final Touches: Cook the noodles on high heat for about 30-45 minutes, ensuring they are tender and fully incorporated into the soup.
9. Serve with Cheese: Ladle the soup into bowls and top each with a dollop of ricotta, then sprinkle generously with mozzarella and parmesan for the perfect finishing touch.

Storage:

• Refrigerate: Store leftover soup in an airtight container in the fridge for up to 4 days. Keep pasta separate if possible to avoid it soaking up too much broth.
• Freeze: Freeze the soup (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat: Heat on the stovetop over medium heat, stirring occasionally. Add a splash of broth if the soup thickens too much. Alternatively, microwave in 30-second intervals.

Variations and Substitutions:

• Meat: Swap ground beef for Italian sausage, turkey, or chicken, or make it vegetarian with mushrooms and other veggies.
• Pasta: Use rotini, penne, or gluten-free pasta. For a low-carb option, try zucchini noodles.
• Cheese: If you prefer, use ricotta, parmesan, mozzarella, or provolone.
• Broth & Sauce: Substitute chicken or vegetable broth and try fire-roasted tomatoes for extra flavor.
• Spices: Add red pepper flakes for heat, or enhance with basil, oregano, or extra Italian seasoning.
• Dairy-Free: Skip the cheese and use nutritional yeast for a cheesy flavor.

Crockpot Lasagna Soup Recipe:

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours (low) or 3-4 hours (high)
Total Time: 4 hours 15 minutes

Ingredients:

• 1 lb ground beef
• ½ onion, finely diced
• 1 red bell pepper, finely diced
• 1 can (14.5 oz) petite diced tomatoes
• 1 can (28 oz) crushed tomatoes
• 1 tsp minced garlic
• 1 tbsp Italian seasoning
• 4 cups beef broth
• 12 oz lasagna noodles
• ½ cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1 cup shredded Parmesan cheese

Instructions:

1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef. Drain any excess grease and transfer to the crockpot.
2. Add Veggies & Tomatoes: Add the diced onion, bell pepper, crushed tomatoes, diced tomatoes, minced garlic, and Italian seasoning to the crockpot.
3. Add Broth: Pour in the beef broth and stir to combine.
4. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Add Noodles: Break the lasagna noodles into bite-sized pieces and stir them into the soup. Cook on high for an additional 30-45 minutes until the noodles are tender.
6. Serve: Ladle into bowls and top with a scoop of ricotta cheese, followed by mozzarella and parmesan.

This Crockpot Lasagna Soup offers the same rich, cheesy flavor of lasagna, with the convenience of a slow cooker and minimal prep time. Perfect for those busy weeknights when you’re craving a comforting, Italian-inspired dish!