Super Easy Crockpot Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8
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Calories
387 kcal
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Course
Main Course
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Cuisine
Italian
Super Easy Crockpot Lasagna Soup
Description
The recipe begins with browning ground beef and onion, then combining it with marinara sauce, tomato paste, garlic, Italian seasoning, salt, red pepper flakes, and beef broth in a Crockpot. After 4-5 hours on low or 2-3 hours on high, broken lasagna noodles are added and cooked until tender. Fresh spinach can be stirred in before serving. The soup is finished with ricotta and shredded mozzarella cheeses and optionally topped with grated Parmesan.
This slow-cooking approach melds flavors, tenderizes the beef, and lets the noodles absorb the rich tomato broth. Cheese adds creaminess balancing the savory tomato-beef base. The thick, hearty soup offers the flavors of lasagna in a bowl form, convenient for a warming meal.
For advance preparation, freeze the base soup without noodles and cheese. Reheat and add cooked noodles and fresh cheeses just before serving to maintain texture. Leftovers can be reheated with additional broth if the noodles have thickened the soup too much.
Ingredients
- 1.5 lb. ground beef I used 96/4, lean
- 1 medium onion diced, 200g
- 24 oz. marinara sauce I used Rao's, canned
- 1/2 cup tomato paste
- 4 cloves garlic I used frozen, minced
- 1 Tbsp Italian seasoning
- 1/2 tsp salt more as needed
- 1/4 tsp red pepper flakes optional
- 5 cups beef broth
- 8-9 lasagna noodles broken into small pieces
- 2 cups spinach optional, fresh
- 1 cup ricotta cheese part skim
- 1 cup mozzarella cheese shredded
- Parmesan Cheese optional (but highly recommended!) for serving, grated
Instructions
- Brown the ground beef and onion in a large skillet over medium heat. Then drain excess grease and place the ground beef into a Crock pot.
- Add the marinara sauce, tomato paste and seasonings.
- Then add the beef broth and minced garlic.
- Cover and cook on low for 4-5 hours or high for 2-3 hours. Can cook longer on low too if you are going to be gone.
- Remove the lid. Break the lasagna noodles over the Crockpot in bite-sized pieces and stir them in.
- Cover and cook on high for 30 minutes until the noodles are cooked through.
- Stir in spinach when ready to serve (or you can stir in individually).
- Top with 2 Tbsp ricotta cheese and shredded mozzarella cheese to serve. Then sprinkle with parmesan cheese if desired and enjoy!
Notes
- Freeze the soup base (without noodles and cheese) in freezer-safe containers for up to three months.
- Add broken noodles and cheeses when reheating to preserve texture and flavor.
- If reheating leftovers with noodles, add broth to loosen the soup to desired consistency.
- Cook noodles separately if preferred and add just before serving to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 2cups (360g) | |
| Calories | 387kcal | 19% |
| Carbohydrates | 34.7g | 12% |
| Protein | 31.8g | 64% |
| Fat | 13.4g | 21% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 22.5mg | 8% |
| Fiber | 3.5g | 14% |
| Sugar | 10.4g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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