Fast forward to busy days juggling work, kids’ schedules, and everything in between, I discovered a nifty little trick that brings that cozy feeling back without dedicating hours to the oven: Crockpot Lasagna Soup. This recipe became a lifesaver—one bite of it, and I’m transported back to those joyous family dinners. It’s got all the makings of a traditional lasagna but with the ease and comfort of a soup. The beef mingles in the broth, swirling together with tomatoes, herbs, and that irresistible trio of cheeses. Not to mention, the magic little crockpot does the heavy lifting, letting you go about your day while your kitchen smells like an Italian bistro.
I remember the first time I made this; it was a particularly hectic week. Still, thanks to the simplicity of this dish, my son came home and said, “Mom, it smells like Grandma’s house in here.” Those are the moments where, as a mom, you know you’ve hit a home run. This soup? It’s a bowlful of memories with every spoonful, perfect for those chilly nights when you’re all huddled on the couch with a good movie or for serving friends for a casual, no-fuss dinner that draws everyone in with its irresistible aroma.
Now that I’ve got your mouth watering, why don’t we dive into making this delightful dish together? I’m going to guide you through crafting your own bowl of savory, cheesy goodness.
How to Make Crockpot Lasagna Soup
Click here to get printable version
Ingredients:
- 1 pound ground beef
- 1/2 onion, chopped
- 1 red bell pepper, chopped
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Directions:
- Get your skillet heated and brown the ground beef over medium-high heat, making sure to remove any excess fat once done.
- Scoop the beef into your crockpot. It will be the base of your savory soup.
- Add in the chopped onion and red bell pepper for that subtle crunch and sweetness.
- Pour in the canned crushed tomatoes and petite diced tomatoes, letting their juices mix with the beef.
- Throw in the minced garlic and Italian seasoning to bring all those flavors together.
- Add the beef broth and stir well until everything is thoroughly mixed.
- Cover your crockpot and set it on low for 6 to 8 hours or on high for 3 to 4 hours, allowing those flavors to meld.
- When time’s up, open the lid and break the lasagna noodles into manageable pieces. Stir them right into the soup.
- Put the lid back on and continue cooking on high for an additional 30 to 45 minutes until the noodles are soft.
- Ladle the soup into bowls, topping each serving with ricotta, mozzarella, and Parmesan cheeses. Serve and savor the flavors!
Creative Substitutions to Suit Your Taste
Switch up the protein by using ground turkey or chicken for a lighter version. Vegetarians can opt for mushrooms or lentils in place of beef. If you’re out of ricotta, try cottage cheese or cream cheese mixed with a bit of milk for a smooth texture.
Best Ways to Store Leftover Crockpot Lasagna Soup
Store any leftovers in an airtight container in the refrigerator, where it will keep for up to 3 days. If you want to freeze it, remember to do so before adding the lasagna noodles to prevent them from becoming mushy. Reheat gently on the stove or in the microwave, and enjoy!
The Best Accompaniments for Crockpot Lasagna Soup
Pair this hearty soup with a light Caesar salad or crusty garlic bread for a well-rounded meal. A glass of Chianti or your favorite red wine elevates the dining experience, while non-alcoholic options like sparkling water with a splash of lemon work perfectly too.
Top Techniques for Cooking This Recipe
Be sure to break the noodles into somewhat even sizes before adding them to ensure they cook uniformly. Don’t skip on sautéing the beef first; it helps lock in flavors and removes excess fat. If you prefer a spicier kick, toss in some red pepper flakes or a hint of cayenne pepper while cooking.
Adjusting This Recipe with Fresh, Seasonal Flavors
In summer, consider adding zucchini slices or fresh basil at the end of cooking for extra freshness. When winter rolls around, try adding kale or spinach for warmth and nutrition. Spring peas or asparaguses are fantastic for a light, green touch.
FAQs:
Can I use a different type of pasta?
Absolutely! While lasagna noodles give this soup its unique texture and flavor, you can easily swap them for any pasta shape you have on hand, like bowtie or rotini. Just be mindful of cooking times, as smaller pastas may cook faster.
How do I make this dish vegetarian?
To enjoy this soup without meat, simply omit the ground beef and increase the vegetables or add mushrooms and lentils. You can also use vegetable broth instead of beef broth. This will keep the delicious flavors intact while respecting vegetarian dietary choices.
Can I prepare this in advance?
You bet! Prepare the soup up to the point of adding the noodles. Refrigerate the base, then reheat and add the noodles just before serving. This method keeps the noodles from getting too soft and preserves the soup’s hearty texture.
What if I don’t have a crockpot?
No worries! You can replicate this recipe on the stovetop. After browning the beef, you can add the ingredients to a large pot, allowing it to simmer for several hours on low. Add the broken noodles during the last part of cooking, just like with the crockpot method.
How can I make this soup spicier?
To kick up the heat, consider adding red pepper flakes or a dash of your favorite hot sauce. You can also include jalapeños or spicy Italian sausage instead of the ground beef for a different type of heat, depending on your spice preference.
Can this recipe be adjusted for different dietary needs?
Absolutely! For a gluten-free version, use gluten-free pasta. Those watching their sodium intake can use low-sodium broth and cheese. If you’re dairy-free, skip the cheeses or use plant-based alternatives to keep the same creamy texture and delicious taste.
Crockpot Lasagna Soup
Equipment
- Crockpot
- Skillet
Ingredients
Soup Base:
- 1 pound ground beef
- 1/2 onion onion chopped
- 1 red bell pepper red bell pepper chopped
- 1 can petite diced tomatoes 14.5 oz
- 1 can crushed tomatoes 28 oz
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
- 12 ounces lasagna noodles
Cheese Toppings:
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
For Soup:
- In a skillet, brown the ground beef over moderate heat and drain off any excess fat.
- Transfer the cooked beef to your crockpot.
- Add the chopped onion and red bell pepper, then pour in both varieties of tomatoes.
- Mix in the minced garlic along with the Italian seasoning.
- Stir in the beef broth and ensure everything is well combined.
- Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
- When the cooking time is up, break the lasagna noodles into smaller sections and stir into the soup.
- Cover the crockpot again and cook on high for an additional 30 to 45 minutes until the noodles are soft.
To Serve:
- Serve the soup hot in bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and some grated Parmesan.
