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Crockpot Lasagna Soup

Crockpot Lasagna Soup

the best Crockpot Lasagna Soup with ground beef, lasagna noodles, rich tomato broth, and cheesy ricotta topping. Easy slow cooker comfort food.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 24-ounce jar marinara sauce
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 4 cups beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 lasagna noodles broken into pieces
  • 1 cup shredded mozzarella cheese
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • Fresh parsley chopped, for garnish

Method
 

  1. Brown the ground beef in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic for 30 seconds. Drain any excess grease.
  2. Transfer the beef mixture to the crockpot.
  3. Add the marinara sauce, diced tomatoes, tomato sauce, beef broth, tomato paste, Italian seasoning, basil, oregano, salt, and black pepper. Stir well.
  4. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours.
  5. About 30 minutes before serving, stir in the broken lasagna noodles.
  6. Cover and continue cooking until the noodles are tender.
  7. Ladle the soup into bowls and top each serving with mozzarella, a spoonful of ricotta, Parmesan cheese, and chopped parsley.
  8. Serve immediately.

Notes

  • Browning the beef first gives the soup a richer flavor.
  • Break the noodles into bite-sized pieces for easier serving.
  • Stir the noodles once or twice while they cook to prevent sticking.
  • Add the cheeses just before serving for the best texture.
  • Freshly grated Parmesan melts better than pre-grated cheese.