Crock Pot Lasagna Soup
A comforting, cheesy soup blending classic lasagna flavors with tender noodles, savory meat, rich tomato broth, and melted cheese, perfect for an easy, hearty meal.
Equipment
- 1 slow cooker for cooking the soup
- 1 skillet to brown the meat and onions
Ingredients
- 1 lb ground beef or Italian sausage
- 1 medium onion finely chopped
- 3-4 garlic cloves minced
- 28 oz crushed tomatoes 1 can
- 14 oz tomato sauce 1 can
- 4-6 cups beef or chicken broth
- 2 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- 8-10 oz lasagna noodles broken into pieces
- 1-2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish optional
Instructions
- Brown the ground beef or Italian sausage with chopped onion in a skillet over medium heat until fully cooked. Drain excess fat.
- Transfer the cooked meat and onion mixture to the slow cooker.
- Add minced garlic, crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
- About 30 to 40 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until noodles are tender.
- Just before serving, stir in shredded mozzarella and grated Parmesan cheese until melted and creamy.
- Ladle soup into bowls and garnish with fresh basil or parsley if desired.
Notes
- Use gluten-free pasta as a noodle substitute if needed; add near the end to avoid overcooking.
- For added heat, include red pepper flakes or hot sauce.
- Stir in ricotta or cream cheese for a creamier soup variant.
- Serve with garlic bread or a green salad for a complete meal.