Best Crockpot Lasagna Soup (Printer-Friendly)

Layers of robust tomato broth, savory meat, tender noodles, and melty cheese all simmered in one pot.

# What You'll Need:

→ Main Soup

01 - 1 pound lean ground beef (85/15)
02 - 2 teaspoons Italian seasoning, divided
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 4 cups beef broth
06 - 24 ounces tomato basil pasta sauce
07 - 2 tablespoons tomato paste
08 - 8 ounces dry lasagna noodles, broken into bite-size pieces
09 - 1 teaspoon kosher salt, plus more to taste
10 - 0.5 teaspoon freshly ground black pepper, plus more to taste

→ Cheese Toppings

11 - 1 cup whole milk ricotta cheese
12 - 1 cup shredded mozzarella cheese
13 - 0.5 cup grated Parmesan cheese

→ Fresh Herbs

14 - 0.25 cup chopped fresh parsley or basil

# Steps to Follow:

01 - Heat a large skillet over medium-high heat. Add ground beef, 1 teaspoon Italian seasoning, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Cook until fully browned with no pink remaining, breaking up with a spatula. Drain excess fat if needed.
02 - Stir in diced onion and minced garlic. Sauté for 2–3 minutes until onion is translucent and mixture is fragrant.
03 - Transfer cooked beef, onion, and garlic mixture to the insert of a 6-quart or larger slow cooker.
04 - Add beef broth, tomato basil pasta sauce, tomato paste, and remaining 1 teaspoon Italian seasoning to the slow cooker. Gently stir until fully combined.
05 - Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours for flavors to meld.
06 - Remove lid and stir in broken lasagna noodles. Cover and cook for 30 minutes or until noodles are al dente and tender, stirring halfway to prevent sticking.
07 - Ladle soup into serving bowls. Top each with a generous dollop of ricotta, a sprinkle of mozzarella, a spoonful of Parmesan, and a scatter of fresh parsley or basil. Season to taste with additional salt, pepper, or red pepper flakes if desired. Serve hot.

# Extra Suggestions:

01 - For best results, brown the meat thoroughly before adding it to the slow cooker to ensure a deep, savory flavor.
02 - Do not add dry pasta at the beginning; wait until the last half hour to prevent mushy noodles.
03 - Soup thickens as it sits; add extra hot broth when reheating leftovers.