Go Back
–+ servings
A crockpot lasagna soup, topped with a dollop of ricotta cheese, sits invitingly. The hearty dish features wavy noodles in a rich tomato-based broth infused with visible herbs and spices. Beneath the bowl, the wooden table peeks through just enough to complete the rustic setting.

Crockpot Lasagna Soup

4.63 From 8 reviews . Help us out! Review HERE.Help out & review HERE
With beef, pasta, veggies, and THREE different cheeses, this easy crockpot lasagna soup is everything you love about lasagna in soup form!
Prep: 15 minutes
Cook: 4 hours 30 minutes
Total: 4 hours 45 minutes
Servings: 4 -6 servings
Save Recipe ReviewPrint

Ingredients
  

For the Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 pound lean ground beef I used 90% lean
  • 1 small yellow onion ¼-inch diced (about 1 cup)
  • 1 green bell pepper ¼-inch diced
  • 3 cloves garlic minced, about 2 tablespoons
  • 2 teaspoons Italian seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 (24-ounce) jar good quality marinara sauce, I used Rao's Roasted Garlic
  • 4 cups low-sodium chicken broth
  • Parmesan rind optional — add it if you have it!
  • 8 ounces dried lasagna noodles broken crosswise into 2-ish inch pieces; regular, NOT oven ready/no boil
  • 3 cups roughly torn or chopped baby spinach

For the Topping

  • 1 cup part-skim ricotta cheese
  • ½ cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ⅛ teaspoon kosher salt
  • ¼ cup chopped fresh basil leaves plus additional for serving

Instructions
 

  • In a large skillet, heat the oil over medium high. Add the beef, onion, bell pepper, garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until it is browned outside and the onion is beginning to soften, about 5 minutes. The beef doesn't need to be completely cooked through at this point.
    A skillet filled with sautéed ground beef, diced onions, and green peppers mirrors the hearty essence of crockpot lasagna. A wooden spoon rests in the pan, suggesting each ingredient is carefully mixed to perfection on a tiled countertop.
  • Transfer to a 6-quart or larger slow cooker. Add marinara, chicken broth, and Parmesan rind.
    A black slow cooker holds a simmering tomato sauce with a chunkier red paste on one side, hinting at the beginning of a crockpot lasagna soup. The mixture promises a smooth and rich texture, inviting you to imagine savory layers melding together effortlessly.
  • Cover and cook on LOW for 7 to 8 hours or HIGH for 4 to 5 hours.
  • Stir in the lasagna noodles. Recover and cook on LOW until the noodles are tender but not mushy, about 25 to 35 minutes depending upon your slow cooker and the size of your noodle pieces.
    A crockpot simmering a delightful lasagna soup with a tomato-based sauce, herbs, and broken noodles layered on top, ready to be cooked.
  • Meanwhile, in a small bowl stir together the topping: ricotta, mozzarella, Parmesan, salt, and 1/4 cup basil.
    A bowl filled with shredded cheese and finely chopped green herbs, alongside a spoon resting inside, hints at the delicious aroma of crockpot lasagna soup. The scene is set on a tiled surface, ready to garnish your hearty creation.
  • Uncover the soup and stir in the spinach until it wilts.
    A crockpot brimming with lasagna soup, topped with fresh spinach leaves. The layers of pasta and sauce swim beneath the spinach, with a pair of metal tongs resting on the edge of the pot.
  • To serve, ladle the soup into bowls. Top with a great big dollop of the ricotta mixture and fresh basil.

Notes

  • TO STORE: Leftover crockpot lasagna soup may be kept in the refrigerator for up to 5 days. The ricotta topping can be refrigerated for 3-4 days.
  • TO FREEZE: Freeze for up to 3 months. Let thaw overnight in the refrigerator, before warming. I have not tried freezing the ricotta topping but it should freeze and thaw just fine.
  • TO REHEAT: Warm leftover lasagna soup on the stovetop or in the microwave until heated through. Let the ricotta mixture come to room temperature before topping the reheated soup.

Nutrition

Serving: 1(of 4)Calories: 685kcalCarbohydrates: 64gProtein: 52gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 106mgPotassium: 1562mgFiber: 6gSugar: 10gVitamin A: 3478IUVitamin C: 44mgCalcium: 404mgIron: 7mg
QR Code linking back to recipe