Description
Crockpot Lasagna Soup: A creamy, comforting slow-cooker version that captures the flavors of classic lasagna in a bowl.
Ingredients
Scale
- 1 lb ground beef or ground turkey
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (24 oz) jar marinara sauce
- 1 (14 oz) can diced tomatoes (with juices)
- 4 cups chicken or vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
- 8–10 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef or turkey with diced onion and garlic until browned. Drain excess fat.
- Add cooked meat mixture to your crockpot.
- Pour in marinara sauce, diced tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook until noodles are tender.
- In a small bowl, mix ricotta with a pinch of salt and pepper.
- Serve soup hot, topped with a dollop of ricotta, a sprinkle of mozzarella and Parmesan, and chopped herbs.
Notes
- Best cheese combo for lasagna soup: ricotta for creaminess, mozzarella for melt, and Parmesan for sharp, salty topping.
- When to add pasta: add broken lasagna noodles about 30 minutes before serving to prevent overcooking.
- Which cheese melts best: mozzarella melts the best in the soup; ricotta doesn’t melt smoothly but adds creaminess; Parmesan melts lightly and adds flavor.
- Common lasagna cheese mistakes: skipping the cheese layer inside the filling, using too much dry ricotta, not salting properly, or overcooking noodles leading to soggy texture; for gluten-free bowls, use gluten-free lasagna noodles if needed.
- Gluten-free option: substitute with gluten-free lasagna noodles to keep it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 240 ml)
- Calories: Approximately 400 per serving
- Sugar: Approximately 6–8 g
- Sodium: Approximately 600–750 mg
- Fat: Approximately 20–25 g
- Saturated Fat: Approximately 10–14 g
- Unsaturated Fat: Approximately 9–12 g
- Trans Fat: 0 g
- Carbohydrates: Approximately 40 g
- Fiber: Approximately 3–5 g
- Protein: Approximately 25–35 g
- Cholesterol: Approximately 100–170 mg
Keywords: Crockpot Lasagna Soup, slow cooker lasagna soup, lasagna soup with ricotta, creamy lasagna soup, cheese lasagna soup