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For this tasty soup, you need some key items. Here is a list of the main ingredients: - 1 lb ground beef (or Italian sausage for extra flavor) - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, undrained - 1 can (15 oz) tomato sauce - 4 cups beef broth - 2 teaspoons Italian seasoning - 1 teaspoon dried basil - 1 teaspoon dried oregano - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil, for garnish (optional) These ingredients blend well to create a rich, hearty soup. The ground beef adds depth. The cheeses give a creamy texture. Herbs like basil and oregano bring out classic Italian flavors. To make your soup even better, consider adding a few optional ingredients. You might try: - 1 cup chopped spinach - 1 bell pepper, diced - 1 teaspoon red pepper flakes for heat - A splash of red wine for richness These additions can elevate the taste and nutrition of your soup. You can mix and match based on what you enjoy. Don’t have everything on hand? No problem! Here are some easy swaps: - Ground turkey instead of beef for a lighter meal - Vegetable broth for a vegetarian option - Cottage cheese instead of ricotta for a different texture - Any pasta shape if you can’t find lasagna noodles Using substitutions can keep the soup fresh and exciting. You can still enjoy a comforting bowl of lasagna soup, even with changes! {{ingredient_image_1}} Start by heating a skillet over medium heat. Add 1 pound of ground beef or Italian sausage. Cook until the meat is brown and no longer pink. Add 1 diced onion and cook until it becomes soft. Then, add 3 minced garlic cloves and cook for 1-2 more minutes. This step brings out great flavor. Drain any extra fat if needed. After cooking the beef and veggies, transfer the mixture to the crockpot. Now, add these ingredients: - 1 can (14.5 oz) diced tomatoes, undrained - 1 can (15 oz) tomato sauce - 4 cups beef broth - 2 teaspoons Italian seasoning - 1 teaspoon dried basil - 1 teaspoon dried oregano Stir all the ingredients well. This will create a rich base for your soup. Cover the crockpot and set it to low heat for 6-7 hours or high heat for 3-4 hours. About 30 minutes before serving, add 8 broken lasagna noodles to the pot. Stir them in well. Cover and let them cook until they are tender. When ready to serve, scoop some soup into bowls. Top each bowl with a mix of ricotta cheese, half of the mozzarella, and ¼ cup grated Parmesan. Finish with a sprinkle of the remaining mozzarella and Parmesan. This adds a creamy and cheesy finish to your dish. Enjoy! To boost flavor, consider using Italian sausage instead of ground beef. The sausage adds a rich taste that elevates the soup. Fresh herbs can also enhance the flavor. If you have fresh basil, toss in a handful before serving. It brightens the dish and adds depth. For a creamy soup, mix ricotta cheese with half the mozzarella before serving. This mixture makes each bowl rich and smooth. Adding broken lasagna noodles 30 minutes before serving keeps them tender without becoming mushy. Stir well to ensure every piece gets soaked in flavor. Serve your soup in deep bowls. Top each serving with the ricotta mix and sprinkle extra mozzarella and Parmesan on top. This not only looks great but also adds a cheesy layer to each bite. Garnish with fresh basil leaves for a colorful touch. Pair with crusty bread to soak up the delicious broth. Pro Tips Use Quality Meat: Opt for high-quality ground beef or Italian sausage for a richer flavor profile in your lasagna soup. Add Vegetables: Enhance nutrition and flavor by incorporating diced bell peppers or sliced mushrooms into the soup. Layer the Cheeses: For a creamier texture, layer the ricotta mixture within the soup as you serve, rather than just on top. Adjust Seasoning: Always taste and adjust the seasoning before serving to ensure the flavors are perfectly balanced. {{image_2}} You can easily make this soup vegetarian. Replace the ground beef with mushrooms or lentils. Both add great flavor and texture. Also, use vegetable broth instead of beef broth. This keeps the soup rich and tasty. Add in your favorite veggies like zucchini or bell peppers for more nutrients. They’ll blend well with the sauce and noodles. To make a gluten-free version, swap the regular lasagna noodles for gluten-free ones. There are many brands available that taste great. Ensure your broth and sauces are gluten-free too. Check the labels for any hidden gluten. This way, everyone can enjoy a warm bowl of comfort. You can customize your soup with more veggies or proteins. Spinach or kale works well and adds color. If you like protein, try adding cooked chicken or turkey. They’ll fit right in and make the soup heartier. Just remember, if you add more ingredients, you may need to adjust the broth and seasoning for balance. To keep your Crockpot Lasagna Soup fresh, let it cool first. Once cooled, transfer it to airtight containers. This helps keep the flavors intact. Store it in the fridge for up to three days. Label your containers with the date to stay organized. When you are ready to enjoy your soup again, you can reheat it on the stove or in the microwave. For the stove, warm it over medium heat. Stir often to avoid sticking. In the microwave, use a microwave-safe bowl. Heat in short intervals, stirring in between. This keeps the soup from getting too hot too fast. If you want to save some soup for later, freezing works well. Pour the cooled soup into freezer-safe bags or containers. Make sure to leave some space at the top for expansion. The soup can last up to three months in the freezer. When you are ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. Enjoy your comforting meal anytime! Yes, you can make Crockpot Lasagna Soup ahead of time. This soup tastes even better the next day! You can prepare the soup and store it in the fridge for up to three days. Just reheat it on the stove or in the microwave. If you want to freeze it, cool it first. Then place it in an airtight container. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge, then reheat. To thicken your lasagna soup, there are a few easy methods. You can add more broken lasagna noodles during the cooking time. They will soak up some of the liquid. Another option is to stir in a bit of cornstarch mixed with cold water. Add this mix to the soup and let it cook a bit longer. You can also use less broth. Start with three cups instead of four if you want a thicker soup right from the start. You can use whole lasagna noodles, but you should cook them first. If you add them directly to the soup, they may not cook evenly. Cook them according to the package instructions, then cut them into smaller pieces. Add them to the soup about 30 minutes before serving. This way, they will fit nicely in your bowl and soak up all the great flavors. Crockpot lasagna soup is simple and fun to make. We covered the key ingredients, from basics to great options that add flavor. I shared steps for easy preparation and cooking. Tips helped enhance taste and texture. You also learned fun variations for everyone’s taste. Finally, proper storage keeps your soup fresh for longer. Enjoy your culinary adventure with this tasty dish!

Crockpot Lasagna Soup

A hearty and flavorful lasagna soup made in a crockpot, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 can (15 oz) tomato sauce
  • 4 cups beef broth
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 8 noodles lasagna, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • to taste Salt and pepper
  • for garnish Fresh basil, optional

Instructions
 

  • In a skillet over medium heat, brown the ground beef along with the diced onion until the meat is fully cooked and the onions are translucent. Drain excess fat if necessary, then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
  • Transfer the browned meat mixture to the crockpot. Add the diced tomatoes (with juice), tomato sauce, beef broth, Italian seasoning, basil, and oregano. Stir well to combine.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours.
  • About 30 minutes before serving, add the broken lasagna noodle pieces to the crockpot, stirring them into the soup. Cover and let them cook until tender.
  • In a small bowl, combine the ricotta cheese, half of the mozzarella, and ¼ cup of Parmesan cheese. Stir until well mixed.
  • Once the lasagna noodles are cooked through, scoop servings of the soup into bowls and top each with a generous dollop of the ricotta mixture.
  • Sprinkle the remaining mozzarella and Parmesan cheese on top and let it melt slightly.
  • Season with salt and pepper to taste, and garnish with fresh basil if desired.

Notes

Serve with extra cheese and fresh basil for garnish. Crusty bread on the side enhances the experience.
Keyword crockpot, Italian, lasagna, soup