Crockpot Lasagna Soup
A hearty and comforting soup that brings together all the flavors of classic lasagna in an easy slow-cooker meal. Packed with beef, pasta, tomatoes, and gooey cheese, this recipe is perfect for cozy weeknight dinners or family gatherings.
Equipment
- Crockpot
- Skillet
Ingredients
- 1 lb ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 28 oz crushed tomatoes canned
- 4 cups beef broth
- 2 tsp Italian seasoning
- salt and pepper to taste
- 15 oz ricotta cheese
- 2 cups uncooked pasta rotini or small shells
- 2 cups mozzarella cheese shredded
- fresh basil for garnish
Instructions
- In a skillet, brown ground beef over medium heat with onion and garlic until beef is no longer pink. Drain excess fat.
- Transfer beef mixture to crockpot. Add crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Stir to combine.
- Cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, add uncooked pasta. Stir well and cover until pasta is tender.
- Stir in ricotta cheese and half of the mozzarella until creamy.
- Ladle soup into bowls, top with remaining mozzarella and fresh basil. Serve hot.
Notes
For a lighter option, swap ground beef for turkey or chicken. To make it gluten-free, use gluten-free pasta. For extra flavor, add red pepper flakes or sautéed vegetables like zucchini and mushrooms.