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Crockpot Lasagna Soup in a bowl topped with cheese and fresh herbs

Crockpot Lasagna Soup

A comforting and forgiving dish, Crockpot Lasagna Soup combines the classic flavors of lasagna into a hearty, slow-cooked soup that's perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or Italian sausage Can use ground turkey as an alternative.
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 28 ounces canned crushed tomatoes Artisanal tomatoes are not necessary; use what's on sale.
  • 4 cups chicken or beef broth Use whatever is on sale.
  • 2 cups water
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 8 pieces lasagna noodles, broken into pieces Add them 30 minutes before serving.
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese Aldi's mozzarella is recommended.
  • Parmesan cheese for topping
  • Fresh basil for garnish (optional)

Method
 

Preparation
  1. In a skillet, brown the ground beef or sausage with the onion and garlic over medium heat until fully cooked. Drain any excess fat.
Cooking
  1. In a crockpot, combine the cooked meat, crushed tomatoes, broth, water, Italian seasoning, salt, and pepper. Stir to combine.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. About 30 minutes before serving, stir in the broken lasagna noodles.
  4. Once noodles are cooked, add the ricotta and mozzarella cheese, stirring until melted and combined.
  5. Serve hot, topped with Parmesan cheese and fresh basil if desired.

Notes

Pro tip: If your crockpot is small, do this in two batches or expect reduced leftovers. A splash of cream at the end is also a great addition.