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Crockpot Lasagna Soup

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A comforting and easy-to-make lasagna soup cooked in a crockpot, combining classic lasagna flavors in a hearty soup form.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender; drain excess fat.
  2. Transfer the beef mixture to the crockpot.
  3. Add marinara sauce, beef broth, diced tomatoes, basil, oregano, salt, and pepper to the crockpot; stir to combine.
  4. Cover and cook on low for 6 hours or on high for 3 hours.
  5. About 30 minutes before serving, add broken lasagna noodles to the crockpot; stir and cover.
  6. Cook until noodles are tender, about 20-30 minutes.
  7. Ladle soup into bowls and top each serving with a spoonful of ricotta cheese, shredded mozzarella, and grated Parmesan.
  8. Garnish with fresh basil or parsley if desired and serve hot.

Notes

For a vegetarian version, substitute ground beef with mushrooms or plant-based meat. Adding the noodles later prevents them from becoming mushy. Leftovers can be refrigerated and reheated, but add extra broth if soup thickens.

Nutrition

Find it online: https://www.rapidrecipes.blog/crockpot-lasagna-soup-recipe/