Crockpot Lasagna Soup Recipe
This crockpot lasagna soup recipe delivers all the comforting flavors of classic lasagna in a hearty soup that practically cooks itself. With tender pasta, rich tomato broth, and creamy cheese, it’s the ultimate family-friendly comfort food.
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Servings: 6
Calories: 480kcal
Cost: $18
Equipment
- 6-quart slow cooker
- Large skillet
- Chef’s knife
- Wooden Spoon
- Ladle
Ingredients
Main Components
- 1 lb ground beef 80/20 blend works best
- 1 medium onion diced
- 3 cloves garlic minced
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 2 cups beef broth
- 2 tablespoon tomato paste
Seasonings & Herbs
- 2 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
Pasta & Cheese
- 8 oz lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoon fresh parsley chopped
Instructions
- Cook beef, onion, and garlic in skillet until browned; drain.
- Add beef mixture, tomatoes, sauce, broth, and seasonings to crockpot.
- Cover and cook 5–6 hours on LOW or 2–3 hours on HIGH.
- Stir in broken noodles during last 30 minutes of cooking.
- Combine ricotta and mozzarella; stir most into soup before serving.
- Garnish bowls with Parmesan and parsley. Serve hot.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 400g | Calories: 480kcal | Carbohydrates: 38g | Protein: 30g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 85mg | Sodium: 980mg | Potassium: 820mg | Fiber: 5g | Sugar: 10g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 230mg | Iron: 4mg