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Cozy Crockpot Lasagna Soup Recipe: Best Easy Dinner

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This Crockpot Lasagna Soup is a rich, meaty, and deeply satisfying soup that tastes like lasagna but with way less effort. It’s the perfect comfort food for cold weather, made with simple ingredients and a slow cooker.

Ingredients

Scale
  • 1 pound ground beef (85/15)
  • 1 yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups chicken broth (low-sodium)
  • 2 tablespoons tomato paste
  • 1 tablespoon balsamic vinegar
  • 8 ounces lasagna noodles, broken into pieces (about 8–10 noodles)
  • 1 cup ricotta cheese (whole milk)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Brown the beef and aromatics. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned — about 5 to 7 minutes. Add the diced onion and cook for another 3 minutes, until softened. Stir in the minced garlic, salt, pepper, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  2. Transfer to the slow cooker. Using a slotted spoon, transfer the beef mixture to your slow cooker. Leave the excess fat in the skillet.
  3. Add the remaining soup ingredients. Pour in the crushed tomatoes, diced tomatoes (with their juices), chicken broth, tomato paste, and balsamic vinegar. Stir everything together until the tomato paste is fully dissolved.
  4. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  5. Add the noodles 30 minutes before serving. About half an hour before you want to eat, break the lasagna noodles into pieces (about 1 to 2 inches each) and stir them into the soup. Make sure they’re fully submerged. Cook on high for 25 to 30 minutes, or until the noodles are tender. Stir once or twice during cooking to prevent sticking.
  6. Make the cheese topping. While the noodles cook, combine the ricotta, mozzarella, Parmesan, parsley, salt, and pepper in a small bowl. Stir until well mixed. Set aside at room temperature.
  7. Serve and top with cheese. Ladle the hot soup into bowls. Drop a generous dollop of the cheese mixture on top. Garnish with extra parsley or red pepper flakes if you like.

Notes

Don’t add the noodles too early or they’ll become mushy. For best results, brown the meat first. The soup can be frozen without the noodles for up to 3 months. Add a Parmesan rind while simmering for extra depth.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, comfort food, winter soup, ground beef soup

Find it online: https://twinkletaste.com/cozy-crockpot-lasagna-soup-recipe-best-easy-dinner/