Crockpot Lasagna Soup
Slow-cooked Lasagna Soup is like a warm hug in a bowl, perfect for chilly evenings when you crave something cozy and satisfying. With all the flavors of traditional lasagna, this soup offers a hearty blend of beef, Italian sausage, and flavorful spices. Toss in some tender lasagna noodles and creamy cheese, and you’ve got a dish that warms you from the inside out.
Table of Contents
I first stumbled upon the idea of lasagna soup during a particularly busy week when I needed something delicious without too much effort. This recipe has become a household favorite — it’s easy to make in the Crockpot and always hits the spot. Plus, who doesn’t love the aroma of a bubbling soup wafting through the house after a long day? I sincerely invite you to try this Crockpot Lasagna Soup; it’s truly a comfort food classic that never disappoints.
Why You’ll Love This Recipe
- Simple & Quick: Prep takes just a few minutes, and the slow cooker does the rest.
- Irresistible Flavor: Each spoonful is loaded with a rich combination of meats, spices, and a touch of cheese that brings joy.
- Eye-Catching Appeal: The vibrant colors and creamy cheese topping make it an attractive dish.
- Flexible Serving: Perfect for cozy dinners, and it’s a hit at gatherings or potlucks.
- Diet-Friendly Options: You can easily swap ingredients to accommodate dietary needs.
Ingredients You’ll Need
- 1 tablespoon olive oil: Used for sautéing, enhancing the flavor right from the start. Extra virgin olive oil works best.
- 1 pound ground beef: Provides a hearty base. You could substitute with ground turkey for a leaner option.
- 6 ounces bulk mild Italian sausage: Adds depth and a hint of spice; use turkey sausage for a lighter choice.
- 1 cup onion, finely chopped: Offers sweetness and texture. Yellow or sweet onions are great choices.
- 1 tablespoon minced garlic: Brings a robust flavor to the dish. Fresh garlic is preferred, but garlic powder can substitute in a pinch.
- 1 pinch crushed red pepper flakes: Elevates the flavor profile for those who enjoy a bit of heat.
- 1 teaspoon dried oregano: A classic herb that complements Italian dishes beautifully.
- 1 teaspoon salt: Enhances the overall flavor.
- ½ teaspoon black pepper: Adds a subtle warmth. Freshly ground is best.
- 32 ounces low-sodium chicken broth: The base of your soup, giving it moisture without overwhelming saltiness.
- 24 ounces marinara sauce: Introduces a rich, tomatoey flavor. Choose a high-quality brand or homemade!
- 8 lasagna noodles, broken into pieces: The quintessential pasta ingredient, providing that classic lasagna texture.
- 15 ounces ricotta, at room temperature: Adds creaminess and richness to each bowl.
- 1 cup shredded mozzarella (approximately 4 ounces), at room temperature: Essential for that gooey, cheesy topping.
- ½ cup freshly grated Parmigiano-Reggiano: A final touch of flavor; fresh cheese always yields the best results.
How to Make Crockpot Lasagna Soup
- Heat the Olive Oil: In a skillet over high heat, add 1 tablespoon of olive oil. Toss in 1 pound of ground beef and 6 ounces of bulk mild Italian sausage, cooking without stirring for about 7 minutes until liquid evaporates and the meat begins to sizzle. Stir it all together to brown completely.
- Add Vegetables and Seasonings: Incorporate 1 cup of finely chopped onion, 1 tablespoon of minced garlic, a pinch of crushed red pepper flakes, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Sauté for another 3-4 minutes until the onions turn translucent. If you use a sear-and-stew model of a slow cooker, you may do this step directly in the Crockpot.
- Combine in the Crockpot: Drain off any excess fat and transfer the meat mix into the Crockpot. Pour in 32 ounces of low-sodium chicken broth and 24 ounces of marinara sauce, stirring everything to combine beautifully.
- Slow Cook: Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Your home will start to smell amazing!
- Cook the Noodles: About 30 minutes before serving, stir in your broken lasagna noodles. Cook on HIGH until the noodles are tender, which should take around 25-30 minutes.
- Prepare the Cheese Mixture: While the noodles are cooking, mix together 15 ounces of room-temperature ricotta, 1 cup of shredded mozzarella, and ½ cup of freshly grated Parmigiano-Reggiano in a small bowl until smooth and creamy.
- Serve: Ladle the soup into bowls, topping each serving with a generous scoop of your cheesy mixture.
Storing & Reheating
To store leftovers, let the soup cool completely at room temperature for about an hour, then transfer it into an airtight container and refrigerate for up to 4 days. If you’re considering freezing, spoon the soup into freezer-safe containers. It should maintain the best quality for up to 3 months. When it’s time to reheat, simply warm in the microwave or on the stovetop over medium heat until heated through. Note that the noodles may soften a bit during storage, so adding a splash of broth when reheating can refresh the texture.
Chef’s Helpful Tips
- Always drain excess fat from the meat before transferring to the slow cooker to prevent greasiness.
- If your ricotta cheese is cold, it won’t mix as well — make sure it’s at room temperature for a smooth blend.
- Stir the noodles halfway through cooking for even tenderness.
- Taste your soup before serving; you may want to adjust the seasonings with additional salt or oregano.
- If you like your soup extra cheesy, feel free to double the cheese quantity for even more indulgence.
- This soup is great for meal prepping; you can prepare it in advance and enjoy the flavors deepen over time.
Enjoying a bowl of Crockpot Lasagna Soup is a delightful way to experience the essence of traditional lasagna without all the layers. Each spoonful of this comforting soup brings back memories of home-cooked meals and family gatherings. The rich flavors, combined with the convenience of a slow cooker, make this recipe a must-try! Feel free to experiment with the ingredients, swap in your favorite veggies, or adjust the spices to suit your taste. Whether you’re serving it for a cozy family dinner or packing it for lunch, this soup is sure to bring a smile to your face.
Recipe FAQs
Can I use frozen lasagna noodles?
Yes, you can use frozen lasagna noodles! They will cook up beautifully in the Crockpot as long as you break them into smaller pieces before adding them.
How long can I store leftovers?
Leftovers can be stored for up to 4 days in the refrigerator. For longer storage, consider freezing it for up to 3 months.
Can I make this soup vegetarian?
Absolutely! To make a vegetarian version, simply omit the meat and add mushrooms, zucchini, and spinach for extra flavor and texture.
How can I make this dish gluten-free?
To make it gluten-free, use gluten-free lasagna noodles and ensure the marinara sauce is also gluten-free. This way, you can enjoy all the delicious flavors without the gluten!
PrintMore Soups Recipes
- Comforting Zuppa Toscana
- Classic coleslaw recipes
- Cabbage Roll Soup (All the Flavor, No Rolling)
- The Best Lentil Soup (Not Watery)
- Marry Me Chicken Soup
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Crockpot Lasagna Soup
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Total Time: 0 hours
- Yield: 6 servings 1x
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Description
This Crockpot Lasagna Soup is a delightful blend of flavors with ground beef, Italian sausage, and layers of cheese, perfect for a comforting quick dinner any night.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage, casings removed
- 1 cup onion, finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 8 lasagna noodles, broken into pieces
- 15 ounces ricotta, at room temperature
- 1 cup shredded mozzarella, approx. 4 ounces, at room temperature
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat olive oil in a skillet over high heat.
- Add ground beef and sausage; cook until liquid evaporates and meat begins to sizzle, about 7 minutes.
- Stir in onion, garlic, red pepper flakes, oregano, salt, and pepper; cook until onions are translucent, about 3–4 minutes.
- Transfer the meat mixture to the Crockpot, draining excess fat if necessary.
- Pour in chicken broth and marinara sauce; stir to combine.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles; Cook on HIGH until noodles are tender, approximately 25–30 minutes.
- In a bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top with cheese mixture.
Notes
Feel free to substitute ground turkey for ground beef for a leaner option.
Use gluten-free lasagna noodles for a gluten-free version of this soup.
Adjust the spice level by increasing or decreasing the crushed red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
