There’s just something so comforting about a big bowl of lasagna soup, isn’t there? It’s like a warm hug in a bowl! I remember cozy nights with my family, all gathered around the table, laughing and sharing stories over heaping servings of this delicious dish. The best part? It’s made right in the crockpot, which means I can throw everything in and let it do its magic while I sip on a glass of wine or catch up on my favorite show. Trust me, the aroma that fills your kitchen as it cooks is enough to make anyone’s mouth water. Plus, it’s perfect for busy weeknights or lazy Sundays when you want something hearty without spending hours in the kitchen. You’ll love how easy it is to whip up this lasagna soup and enjoy all those classic flavors without the fuss!
Ingredients List
To make this hearty lasagna soup, you’ll need the following ingredients, all ready to create a comforting masterpiece:
- 1 pound ground beef: I prefer using lean ground beef for a nice balance of flavor without too much grease.
- 1 onion, chopped: A medium onion, finely chopped, adds a lovely sweetness and depth.
- 3 cloves garlic, minced: Fresh garlic gives that aromatic kick that makes everything better!
- 1 can (28 ounces) crushed tomatoes: This is the base of our soup, adding rich flavor and texture.
- 2 cups beef broth: Use low-sodium broth if you want to keep the salt in check, but it really adds to the heartiness.
- 2 cups water: This helps to balance the flavors and gives the soup a lovely consistency.
- 2 teaspoons Italian seasoning: A must for that classic Italian flavor profile—feel free to adjust to your taste!
- 8 ounces lasagna noodles, broken: I like to break them into bite-sized pieces so they’re easy to eat and soak up that delicious broth.
- 1 cup ricotta cheese: This creamy goodness is what makes our soup extra indulgent—don’t skip it!
- 2 cups shredded mozzarella cheese: Because what’s lasagna without that melty, gooey goodness?
- 1/2 cup grated Parmesan cheese: This adds a nice salty note and a bit of extra flavor on top.
How to Prepare Lasagna Soup Crockpot
Now that you’ve got your ingredients ready, let’s dive into the easy-peasy steps to whip up this delicious lasagna soup! I promise, it’s as simple as can be. Just follow along, and you’ll have a hearty meal waiting for you in no time.
Step-by-Step Instructions
- First things first, grab a skillet and brown the ground beef over medium heat. Toss in the chopped onion and minced garlic as it cooks. You want that beef nicely browned and the onions soft and translucent, which usually takes about 5-7 minutes.
- Once it’s cooked, drain any excess grease and transfer that savory mixture straight into your crockpot.
- Next, add in the crushed tomatoes, beef broth, water, and Italian seasoning. Stir everything together to combine those flavors beautifully.
- Now, it’s time to let the magic happen! Cover your crockpot and cook on low for about 6 hours. Just think of all the amazing smells wafting through your kitchen!
- About 30 minutes before you’re ready to eat, toss in the broken lasagna noodles. Stir them in and then add the ricotta cheese, mixing it all together. Top it off with the shredded mozzarella and grated Parmesan for that cheesy goodness.
- Let it cook for that last half hour until the cheese is melted and the noodles are nice and tender. You’re in for a treat!
Why You’ll Love This Recipe
This lasagna soup made in a crockpot is bound to become a favorite for so many reasons! Here’s why you’re going to adore it:
- Effortless Preparation: Just toss everything in the crockpot, and you can go about your day while it cooks!
- Hearty & Comforting: This soup packs all the flavors of traditional lasagna, making it perfect for cozy nights.
- Family-Friendly: Kids love it, and it’s a great way to sneak in some veggies if you want to!
- Meal Prep Champion: Make a big batch and enjoy leftovers throughout the week—just reheat and dig in!
- Customizable: Feel free to swap in your favorite ingredients or add extra veggies for a twist!
- Perfect for Any Occasion: Whether it’s a weeknight dinner or a gathering with friends, this soup is always a hit!
Tips for Success
To make sure your lasagna soup turns out absolutely perfect, here are some of my favorite tips! First, don’t skip browning the ground beef with the onion and garlic—it really enhances the flavor! If you like a thicker soup, feel free to reduce the amount of water or broth slightly. Keep an eye on the noodles towards the end; they can get too soft if left too long in the crockpot. And here’s a little secret: adding a pinch of red pepper flakes can give your soup a lovely kick! Finally, make sure to stir in the cheeses gently to keep that creamy texture intact. Enjoy your delicious creation!
Variations
There are so many fun ways to switch up this lasagna soup and make it your own! If you’re looking to sneak in some extra nutrition, consider adding chopped spinach, zucchini, or mushrooms—these veggies blend in beautifully and add a nice texture. You could also swap out the ground beef for ground turkey or sausage for a different flavor profile. Want to mix up the cheeses? Try using cottage cheese instead of ricotta, or add some smoked gouda for a unique twist! And if you’re feeling adventurous, a sprinkle of fresh basil or oregano right before serving can elevate those flavors even more!
Storage & Reheating Instructions
Leftover lasagna soup is a dream for meal prep! To store it, let the soup cool completely, then transfer it to an airtight container. It’ll keep in the refrigerator for up to 4 days, so you can enjoy it throughout the week. If you want to save it for later, this soup freezes beautifully! Just portion it into freezer-safe containers and it can last for about 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge. For reheating, you can warm it on the stovetop over medium heat, stirring occasionally, or pop it in the microwave until heated through. Just be sure to add a splash of broth or water if it looks a little thick after freezing!
Nutritional Information
Here’s a quick rundown of the estimated nutritional values for a serving of my delicious lasagna soup made in the crockpot. Each bowl packs approximately 450 calories, with 20 grams of fat and 30 grams of protein to keep you feeling full and satisfied. You’ll also find around 40 grams of carbohydrates and 3 grams of fiber, which is always a bonus. Plus, with just 6 grams of sugar and 800 milligrams of sodium, it’s a hearty meal without going overboard. Keep in mind, these values are estimates and can vary based on the specific ingredients you choose!
FAQ Section
Can I use no-boil lasagna noodles? Absolutely! Just break them into pieces and add them directly to the crockpot during the last 30 minutes of cooking. They’ll soften beautifully in the soup.
What if I don’t have ricotta cheese? No worries! You can substitute it with cottage cheese or even cream cheese for a different but still delicious flavor.
Can I make this soup vegetarian? For sure! Just swap out the ground beef for a plant-based alternative or even some hearty lentils, and use vegetable broth instead of beef broth.
How do I adjust the seasoning? I recommend tasting the soup about an hour before it’s done cooking. If you want more flavor, feel free to add extra Italian seasoning, salt, or even a splash of balsamic vinegar for a little zing!
How long will leftovers last? Your lasagna soup will stay fresh in the fridge for up to 4 days. Just make sure it’s stored in an airtight container to keep it nice and tasty!
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Lasagna Soup Crockpot: 6 Comforting Ingredients You’ll Love
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A hearty lasagna soup made in a crockpot for easy preparation.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 cups water
- 2 teaspoons Italian seasoning
- 8 ounces lasagna noodles, broken
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- In a skillet, brown the ground beef with onion and garlic.
- Transfer the mixture to the crockpot.
- Add crushed tomatoes, beef broth, water, and Italian seasoning.
- Cook on low for 6 hours.
- 30 minutes before serving, add broken lasagna noodles.
- Stir in ricotta cheese and top with mozzarella and Parmesan.
- Cook until cheese is melted and noodles are tender.
Notes
- Feel free to add vegetables like spinach or zucchini.
- Adjust seasoning to taste.
- This soup freezes well.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 20 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 70 milligrams
Keywords: lasagna soup crockpot
