Crockpot Lasagna Soup (Printer-Friendly)
A warm, flavorful crockpot dish combining savory beef, pasta, and melted cheeses for cozy meals.
# What You'll Need:
→ Meat
01 -
1 pound lean ground beef (85% lean, 15% fat)
→ Seasonings
02 -
1 ½ teaspoons Italian seasoning, divided
03 -
Salt and black pepper, to taste
→ Vegetables
04 -
1 medium onion, diced
05 -
3 garlic cloves, minced
→ Liquids
06 -
4 cups beef broth
07 -
1 jar (24 ounces) pasta sauce (e.g., Rao's Tomato Basil)
→ Concentrates
08 -
2 tablespoons tomato paste
→ Pasta
09 -
6 ounces lasagna noodles, broken into bite-sized pieces
→ Cheese (for topping)
10 -
½ cup ricotta cheese
11 -
½ cup freshly shredded mozzarella cheese
12 -
¼ cup freshly grated Parmesan cheese
→ Garnish
13 -
2 tablespoons fresh parsley or basil, chopped
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef, sprinkle with 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned with a slight pink center, breaking up the meat. Drain excess fat if necessary.
02 -
Add diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until onions are soft and translucent. Transfer mixture to slow cooker.
03 -
Pour beef broth, pasta sauce, tomato paste, and remaining ½ teaspoon Italian seasoning into the slow cooker. Stir well to combine.
04 -
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours until flavors meld and soup is bubbling.
05 -
Break lasagna noodles into bite-sized pieces and stir into the soup. Cover and cook for an additional 30 minutes, or until noodles are tender.
06 -
Ladle soup into bowls. Top each serving with a dollop of ricotta, shredded mozzarella, grated Parmesan, and sprinkle with fresh parsley or basil. Adjust seasoning with salt, pepper, or red pepper flakes as desired.
# Extra Suggestions:
01 -
To reheat leftovers, add a splash of beef broth to restore soup’s consistency, as noodles absorb liquid over time.