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Crock Pot Cheesy Lasagna Soup

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Crock Pot Cheesy Lasagna Soup is the ultimate comfort food, combining all the flavors of classic lasagna in a hearty soup form. This easy-to-make dish features rich tomato broth, tender pasta, and layers of gooey melted cheese, giving you all the indulgence of lasagna with minimal effort. Simply throw everything into the crockpot and let it simmer to perfection while you go about your day. Whether you’re feeding a crowd, looking for a cozy meal, or want a make-ahead dinner, this lasagna soup is sure to become a favorite in your household.

Ingredients

Scale
  • 1 lb ground beef (or ground turkey/sausage, optional)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth (or chicken broth for a lighter version)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon red pepper flakes (optional for a kick)
  • 2 cups uncooked pasta (such as rotini or broken lasagna noodles)
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil or parsley (for garnish, optional)

Ingredient Highlights

  • Ground Beef: Adds rich, savory flavor to the soup, creating a meaty base. You can also swap this for ground turkey or sausage for different flavor profiles.
  • Tomatoes: Crushed tomatoes and tomato sauce form the base of the soup, creating a tangy and flavorful broth.
  • Herbs and Spices: Dried basil, oregano, and other seasonings enhance the flavor profile and give the soup a true lasagna taste.
  • Pasta: Uncooked pasta cooks directly in the soup, soaking up all the flavors while providing the perfect bite.
  • Cheese: Ricotta, mozzarella, and Parmesan combine to make the soup decadently cheesy and creamy.

Instructions

Prepare the Soup Base:

  1. Cook the Ground Beef: In a large skillet over medium heat, cook the ground beef (or sausage/turkey) until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
  2. Saute the Onion and Garlic: Add the diced onion to the skillet and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Transfer to the crockpot.
  3. Add the Tomatoes and Broth: To the crockpot, add the crushed tomatoes, tomato sauce, and beef broth. Stir to combine.
  4. Season the Soup: Add the dried basil, oregano, salt, pepper, and red pepper flakes (if using). Stir well to incorporate the seasonings into the soup base.

Cook the Soup:

  1. Set the Crockpot: Cover the crockpot and cook the soup on low for 5-6 hours. This allows the flavors to meld together and the soup to thicken.
  2. Add the Pasta: About 30 minutes before serving, stir in the uncooked pasta. Continue to cook on low, uncovered, until the pasta is tender.

Add the Cheese:

  1. Stir in the Ricotta and Mozzarella: Once the pasta is tender, stir in the ricotta cheese and shredded mozzarella cheese. Let the cheese melt into the soup, making it rich and creamy.
  2. Add the Parmesan: Sprinkle in the grated Parmesan cheese, stirring to incorporate, and let the soup heat through.

Serve:

  1. Garnish and Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve with extra Parmesan cheese on the side for sprinkling.

Nutrition

Find it online: https://herbites.com/crock-pot-cheesy-lasagna-soup/