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–+ servings

Crockpot Lasagna Soup: The Easiest Slow Cooker Comfort Dinner

This crockpot lasagna soup is rich, cozy, and tastes just like baked lasagna without the fuss. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 1
Course: Main Course, Soups
Cuisine: Italian
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef
  • 1/2 large yellow onion diced
  • 1 red bell pepper diced
  • 1 can (14.5 oz) petite diced tomatoes undrained
  • 1 can (28 oz) crushed tomatoes
  • 1 teaspoon minced garlic
  • 1 tablespoon dried Italian seasoning
  • 4 cups low-sodium beef broth
  • 12 oz lasagna noodles broken into bite-size pieces
  • 1/2 cup whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef, breaking it up with a spoon, until no pink remains. Drain off any excess fat.
  2. Transfer the browned beef to a 6-quart slow cooker.
  3. Add the diced onion and red bell pepper to the slow cooker with the beef.
  4. Stir in the petite diced tomatoes, crushed tomatoes, minced garlic, and Italian seasoning until well combined.
  5. Pour the beef broth over everything and give it a good stir.
  6. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the flavors come together.
  7. Break the lasagna noodles into bite-size pieces and stir them into the soup.
  8. Re-cover and cook on HIGH for 30 to 45 minutes, until the noodles are tender.
  9. Ladle the soup into bowls and top each serving with an equal portion of ricotta, mozzarella, and Parmesan. Serve immediately.

Nutrition

Calories: 550kcalCarbohydrates: 52gProtein: 34gFat: 24gSaturated Fat: 11gCholesterol: 80mgSodium: 1200mgFiber: 5gSugar: 7g

Notes

For a richer flavor, use 80/20 ground beef and don't skip draining the fat.
Stir a spoonful of pesto into the ricotta for an extra herby kick.
Leftovers will keep in the fridge for up to 5 days in a sealed container; thin with a splash of broth when reheating.
Make it ahead by browning the beef and chopping the vegetables a day in advance.
Watch the noodles during the final cook; they can go from al dente to mushy quickly.
Serve with a side of crusty sourdough bread for soaking up every last drop.

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