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–+ servings

Easy Crockpot Lasagna Soup Recipe

All the cozy flavor of lasagna in a slow-cooked bowl. This easy Crockpot lasagna soup is pure comfort with just 10 minutes of prep.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 1
Course: Soups
Cuisine: Italian
Calories: 575
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef lean if you prefer
  • 1/2 yellow onion diced
  • 1 red bell pepper diced
  • 1 can petite diced tomatoes 14.5 ounce can, undrained
  • 1 can crushed tomatoes 28 ounce can
  • 1 teaspoon minced garlic about 1 clove
  • 1 tablespoon Italian seasoning
  • 4 cups beef broth low sodium works well
  • 12 ounces lasagna noodles broken into pieces
  • 1/2 cup ricotta cheese for serving
  • 1 cup shredded mozzarella cheese for serving
  • 1 cup grated Parmesan cheese for serving

Method
 

  1. Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no pink remains. Drain off the excess grease and discard it.
  2. Transfer the cooked beef to a 6-quart or larger crockpot.
  3. Add the diced onion and diced red bell pepper to the crockpot.
  4. Stir in the petite diced tomatoes with their juices, crushed tomatoes, minced garlic, and Italian seasoning until well combined.
  5. Pour in the beef broth and stir everything together.
  6. Cover the crockpot and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the flavors are fully melded.
  7. Remove the lid and break the lasagna noodles into bite-size pieces directly into the soup. Stir so the noodles are submerged.
  8. Replace the lid and cook on high for 30 to 45 minutes, stirring halfway through, until the noodles are tender.
  9. Ladle the soup into bowls and top each serving with ricotta, shredded mozzarella, and grated Parmesan.

Nutrition

Calories: 575kcalCarbohydrates: 52gProtein: 33gFat: 23gSaturated Fat: 11gCholesterol: 73mgSodium: 1150mgFiber: 3gSugar: 7g

Notes

Swap the ground beef for Italian sausage or ground turkey for a different flavor.
If the soup becomes too thick after adding the noodles, stir in an extra 1/2 cup of beef broth or water.
Store leftovers in an airtight container in the fridge for 5 to 7 days; reheat gently on the stovetop.
Make ahead by browning the beef and chopping the vegetables the night before to speed up the morning prep.
If you plan to freeze the soup, cook the noodles separately and add them to each bowl just before serving so they stay tender.
Serve with warm toasted San Francisco-style sourdough and a sprinkle of fresh basil for a California touch.

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