Crockpot Lasagna Soup
This Crockpot Lasagna Soup has all the cozy flavors of classic lasagna — rich tomato broth, tender noodles, seasoned meat, and gooey cheese — but made easy in the slow cooker. It’s hearty, comforting, and perfect for busy weeknights or chilly fall evenings.
Equipment
- knife
- cutting board
- Pressure cooker or slower cooker
- Wooden Spoon or Spatula
- Measuring cups & spoons
- pot
- skillet
Ingredients
- 1 lb ground beef
- 1 onion diced
- 3 cloves garlic minced
- 1 can 28 oz crushed tomatoes
- 1 can 15 oz tomato sauce
- 4 cups chicken or beef broth
- 2 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp salt
- ½ tsp black pepper
- 8 lasagna noodles broken into bite-sized pieces
- 1 ½ cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup grated Parmigiano reggiano
- Fresh basil or parsley for garnish
- extra virgin olive oil
Instructions
Brown the Meat
- In a skillet, cook ground beef (or meat of choice with onion. Then add garlic and cook until the meat is browned. Drain excess fat.
Add to Crockpot
- Transfer meat mixture to your slow cooker. Stir in crushed tomatoes, tomato sauce, broth, and seasonings.
Slow Cook
- Cover and cook on low for 6–7 hours or high for 3–4 hours, until flavors are blended. Alternatively, you can pressure cook the soup on the 'soup' option.
Cook the pasta
- About 30 minutes before serving the soup, boil water to cook the pasta. Add salt to the pot and then the pasta. Cook according to the instructions on the box.
Mix the pasta into the soup
- After the soup and pasta have finished cooking, add the pasta to the soup and mix in.
Add Cheese & Serve
- Just before serving, stir in mozzarella and Parmigiano reggiano. Spoon into bowls and top each serving with a dollop of ricotta and fresh basil or parsley.