Crockpot Lasagna Soup
A comforting and hearty dish that delivers all the classic flavors of traditional lasagna in a warm, cozy soup, perfect for busy weeknights.
Ingredients
Meat and Vegetables
- 1 lb ground beef or ground turkey
- 1 medium onion (diced)
- 3 to 4 cloves garlic (minced)
- 2 cups baby spinach Optional; adds color and nutrition
Liquids
- 4 cups beef broth or chicken broth
- 1 jar marinara sauce (24 to 25 oz) or 1 can crushed tomatoes (28 oz)
Seasonings
- 1 tsp Italian seasoning
- 0.5 tsp dried basil
- 0.5 tsp kosher salt Then more to taste
- 0.25 tsp black pepper
- small pinch sugar or tiny pinch baking soda To balance acidity if needed
- 0.5 tsp crushed red pepper Optional for added heat
Noodles and Cheese
- 8 to 10 pieces dry lasagna noodles (broken into 1 to 2 inch pieces, about 6 to 8 oz)
- 0.75 cup ricotta or cottage cheese
- 1 cup shredded mozzarella
- 0.25 cup grated Parmesan
Optional Add-ins
- 0.5 cup cream For a creamy white version, replace some broth
Instructions
Preparation
- Begin by browning the ground meat with diced onion in a skillet over medium heat. Cook until the meat is fully browned, then drain any excess fat.
- Stir in minced garlic and sauté for an additional 30 seconds. Transfer the meat mixture to your slow cooker.
- Add the broth, marinara sauce or crushed tomatoes, Italian seasoning, dried basil, kosher salt, and black pepper. Mix everything well to combine.
Cooking
- Cook the soup on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the base smells rich and flavorful.
- If you're cooking on LOW, switch to HIGH and add the broken lasagna noodles, making sure they are submerged in the liquid. Cook for 20 to 25 minutes on HIGH or 35 to 40 minutes on LOW until the noodles are al dente.
- During the last 5 minutes of cooking, stir in baby spinach if you’re using it.
- Finally, swirl in the ricotta or cottage cheese, and top with shredded mozzarella and grated Parmesan. Cover for 2 to 3 minutes so the cheese melts. Adjust seasoning to taste.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or warm on the stove over medium heat until heated thoroughly. You may need to add a bit more broth during reheating.
