Crockpot Lasagna Soup

Crockpot Lasagna Soup
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs 40 mins
  • TOTAL TIME
    2 hrs 50 mins
  • SERVING
    10 People
  • VIEWS
    75

Imagine the comforting layers of lasagna, deconstructed and simmered into a rich, soul-satisfying soup. This crockpot version is effortless, delivering a symphony of Italian flavors with minimal fuss. A dollop of creamy ricotta and a sprinkle of Parmesan elevate each spoonful to pure bliss.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    88 mg
  • Fiber
    3 g
  • Protein
    30 g
  • Saturated Fat
    8 g
  • Sodium
    1365 mg
  • Sugar
    7 g
  • Fat
    17 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Gather all ingredients.

02

Step

In a large nonstick skillet over medium-high heat, combine ground beef, onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until beef is no longer pink and onions are softened (about 8 minutes). Transfer to a 6-quart slow cooker.

03

Step

Stir in beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper until well combined.

04

Step

Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for 2 hours, until the soup is slightly thickened.

05

Step

Stir in the lasagna noodles, ensuring they are submerged in the liquid. Cover and cook on HIGH until the pasta is al dente, about 30 minutes.

06

Step

During the last 5 minutes of cooking, stir in the chopped spinach until wilted.

07

Step

Ladle into bowls and top with a generous dollop of ricotta cheese and a sprinkle of Parmesan cheese. Garnish with additional crushed red pepper, if desired.

For a richer flavor, brown the ground beef with a tablespoon of olive oil.
Feel free to substitute ground turkey or Italian sausage for the ground beef.
If you don't have lasagna noodles, other pasta shapes like penne or rotini can be used.
Adjust the amount of crushed red pepper to your preference for heat.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Eden Satterfield

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 25 Ratings)
Total Reviews: (6)
  • Destiny Mantestrosin

    My kids are obsessed with this soup! They ask for it all the time.

  • Brice Greenholt

    The ricotta and Parmesan topping really makes this soup special.

  • Marisol Paucek

    I added some Italian sausage for extra flavor, and it was a hit!

  • Samara Moen

    So easy to make and perfect for a busy weeknight.

  • Icie Littel

    I love that I can make this in the morning and come home to a delicious dinner.

  • Bettie Powlowski

    This soup is amazing! My family devoured it.

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