Crockpot Lasagna Soup

Slow-cooked comfort food is truly a gift to the busy cook, and Crockpot Lasagna Soup shines brilliantly amongst the classics. Imagine a steaming bowl filled with rich marinara, tender pasta, and a melty blend of cheeses all layered together in a cozy, flavorful soup. This dish perfectly marries the warm, hearty essence of traditional lasagna with the effortless charm of a slow cooker. It’s the ideal meal for anyone craving a home-cooked experience without the fuss.

I first stumbled upon this delightful recipe during an especially busy week when all I wanted was something comforting yet simple to whip up for my family. The idea of layering flavors and textures into a single pot was too good to pass up, and I knew this would quickly become a staple in our rotation. The magic of Crockpot Lasagna Soup lies in its convenience and ability to feed a crowd with minimal effort. Trust me, once you smell it simmering away, you won’t be able to resist diving in.

How to Make Crockpot Lasagna Soup

1. Brown the Meat: Heat 1 tablespoon olive oil in a skillet over high heat. Add 1 pound of ground beef and 6 ounces of Italian sausage. Cook without stirring until the liquid evaporates and the meat starts to sizzle, about 7 minutes. Then stir to brown completely. After that, add 1 cup of finely chopped onion, 1 tablespoon minced garlic, a pinch of crushed red pepper flakes, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Cook for another 3-4 minutes until onions become translucent. If you have a sear-and-stew slow cooker, you can do this directly in it to save dishes!

2. Combine in the Crockpot: Make sure to drain off any excess fat before transferring the meat mixture to the Crockpot. Pour in 32 ounces of low-sodium chicken broth and 24 ounces of marinara sauce. Stir everything together until well mixed.

3. Let It Simmer: Cook on LOW for 6-7 hours or on HIGH for 3-4 hours. Your kitchen will smell heavenly as it cooks.

4. Add the Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Switch to HIGH and let them cook until tender, which should take about 25-30 minutes. You’ll know they’re ready when they’re soft but still have a slight bite.

5. Make the Cheese Mixture: In a small bowl, combine 15 ounces of ricotta cheese, 1 cup of shredded mozzarella cheese, and ½ cup of freshly grated Parmigiano-Reggiano until you have a smooth mixture.

6. Serve it Up: Ladle the hot soup into bowls and top each serving with a generous scoop of the cheese mixture. It’s extra delicious when the cheese starts to melt into the hot soup!

Storing & Reheating

Leftover Crockpot Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3 days. If you need to keep it longer, freeze the soup for up to 3 months. To reheat, gently warm on the stovetop over medium heat until heated through, about 10-15 minutes. If the texture gets too thick, adding a splash of chicken broth can refresh it.

This Crockpot Lasagna Soup is not just a wonderful blend of textures and flavors; it’s also a dish that invites creativity. You can experiment with different meats, add seasonal vegetables, or even swap in your family’s favorite cheeses. Try adjusting the spices to see how the flavors change. You might just find your perfect version!

Recipe FAQs

Can I use whole grain or gluten-free lasagna noodles?

Absolutely! Whole grain or gluten-free lasagna noodles can be swapped in without any issue. Just break them into appropriate sizes and follow the same cooking time in the Crockpot.

Can I make this soup vegetarian?

Of course! Simply omit the ground beef and sausage, and enhance the flavors with an assortment of vegetables like bell peppers, zucchini, and mushrooms. You can also add some lentils or beans for protein.

How do I prevent the noodles from getting mushy?

To keep lasagna noodles from becoming too soft, add them to the soup closer to the end of the cooking time. Keeping an eye on them will ensure they maintain their ideal texture.

Can I prepare this soup ahead of time?

Yes! You can brown the meat and chop the vegetables in advance. Store them separately in the refrigerator, and combine all ingredients in the Crockpot at the time of cooking for best results.

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Crockpot Lasagna Soup

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soups
• Method: Slow Cooker
• Cuisine: Italian

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Description

Experience the cozy flavors of Crockpot Lasagna Soup, where hearty ingredients like ground beef, Italian sausage, and cheese come together. This easy, homemade meal promises comfort and satisfaction for busy nights or relaxed weekends.

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Ingredients

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• 1 tablespoon olive oil
• 1 pound ground beef
• 6 ounces bulk mild Italian sausage, casings removed
• 1 cup onion, finely chopped
• 1 tablespoon minced garlic
• 1 pinch crushed red pepper flakes
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 32 ounces low-sodium chicken broth (1 can)
• 24 ounces marinara sauce
• 8 lasagna noodles, broken into pieces
• 15 ounces ricotta cheese, at room temperature
• 1 cup shredded mozzarella (approx. 4 ounces), at room temperature
• ½ cup freshly grated Parmigiano-Reggiano

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Instructions

1. Heat the olive oil in a skillet over high heat. Add the ground beef and sausage, cooking until the liquid evaporates and the meat begins to sizzle, about 7 minutes. Stir occasionally to brown completely.
2. Add the onion, garlic, crushed red pepper flakes, oregano, salt, and black pepper. Cook for 3–4 minutes until the onions become translucent. If using a sear-and-stew slow cooker, this step can be done in the insert directly.
3. Drain any excess fat and transfer the meat mixture to the Crockpot. Add the chicken broth and marinara sauce, stirring to combine.
4. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
5. About 30 minutes before serving, stir in the broken lasagna noodles. Cook on HIGH until the noodles are tender, which should take about 25–30 minutes.
6. In a small bowl, mix together the ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
7. Serve the soup in bowls, topped with a generous scoop of the cheese mixture.

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Notes

For a lighter version, try using ground turkey instead of beef.
Feel free to add extra vegetables like spinach or bell peppers for added nutrition.
Store leftovers in an airtight container in the fridge for up to 3 days.

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Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 6g
• Sodium: 980mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 90mg

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