Amazing Crockpot Lasagna Soup 1 Hour

You know that feeling you get when you just *crave* lasagna? That rich, comforting, messy deliciousness? Well, guess what? You can have all of that amazing flavor without spending hours in the kitchen, thanks to this incredible Crockpot lasagna soup! Seriously, it’s been a total game-changer for my weeknights. It reminds me so much of my grandma’s cooking – that same soul-warming goodness she’d create with just simple ingredients. It’s proof that you don’t need a fancy meal delivery service to have something truly special on the table! You can read more about my kitchen philosophy over on my About page.

Why You’ll Love This Crockpot Lasagna Soup

This Crockpot lasagna soup is seriously one of my favorite things to make when life gets a little hectic! It’s those kinds of set and forget dinners that save me. You get all those warm, comforting flavors of a classic lasagna in a cozy bowl – talk about perfect for weeknight Italian soups!

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• It’s incredibly easy to make, saving you time and effort.
• You get all the delicious lasagna flavors without the layering hassle.
• It’s the ultimate comfort food for any chilly evening.
• Makes great leftovers!

Ingredients for Delicious Crockpot Lasagna Soup

Oh, the ingredients! It’s where the magic really starts to happen for this Crockpot lasagna soup. I’m all about using good, solid ingredients that you can usually find right in your pantry – just like my grandma taught me. Using quality crushed tomatoes, like these from a good canned tomato sauce recipe, really makes a difference in the depth of flavor. For the meat, I’m kind of partial to using a mix of ground beef and Italian sausage, but you can totally go with just one or the other. Here’s what you’ll need:

• 1 pound ground beef or Italian sausage
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup broken lasagna noodles
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese

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Step-by-Step Guide to Making Crockpot Lasagna Soup

Alright, let’s get this super easy Crockpot lasagna soup going! It’s honestly so simple, it feels like cheating, but trust me, the flavor is all there. My slow cooker does most of the heavy lifting, which is exactly what I need on a busy day.

Browning the Meat and Aromatics

First things first, grab a skillet. We’re going to brown up that ground beef or Italian sausage with your chopped onion until it’s all nicely cooked through. Like when I make my meatloaf, draining off that excess grease is key. It keeps the soup from getting too oily and lets that savory meat flavor really shine. Then, toss in your minced garlic for the last minute – we just want to wake it up, not burn it!

Combining Ingredients in the Slow Cooker

Now, scrape all that yummy browned goodness from the skillet right into your slow cooker. Add in your crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Give it all a good stir to make sure everything is mixed up well. It’s starting to smell amazing already!

Slow Cooking for Maximum Flavor

This is the part where the slow cooker really works its magic! You can cook this on low for about 6 to 8 hours, or if you’re in a bit of a pinch, high for 3 to 4 hours. As it cooks, your whole house is going to smell like the best Italian kitchen, I promise!

When to Add Noodles to Crockpot Lasagna Soup

Okay, here’s the *super* important part. You don’t want mushy noodles, right? So, hang tight! Add your broken lasagna noodles about 30 minutes before you plan to serve. This is my little secret for getting them perfectly tender, not falling apart. You can find more details on exactly when to add noodles to lasagna soup right here.

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The Creamy Cheese Topping

Once those noodles are tender, ladle that gorgeous soup into bowls. Now for the best part – that creamy topping! Dollop a generous spoonful of ricotta cheese on top, then sprinkle with Parmesan and mozzarella. Sometimes I like to swirl them together a bit before adding, it looks so pretty and makes it extra decadent. Check out my ricotta swirl tip for an even fancier presentation!

Tips for the Best Crockpot Lasagna Soup

You know, there are a few little things I’ve learned over the years, usually through trial and error (like that one time I totally forgot the noodles until it was *way* too late – oops!), that really make this Crockpot lasagna soup sing. Using really good quality crushed tomatoes makes a huge difference, and don’t skimp on browning that meat well! It builds so much flavor. My best tip? Taste and adjust the seasoning right before you add the noodles. Sometimes the broth needs a little extra salt or pepper, and doing it before the pasta means everything gets mixed in perfectly. For more baking wisdom, check out my apple pie tips – they often apply elsewhere too!

Ingredient Notes and Substitutions for Lasagna Soup

Sometimes, you might not have *exactly* what the recipe calls for, and that’s totally okay! For this Crockpot lasagna soup, flexibility is part of its charm. If ground beef isn’t your favorite, Italian sausage is fantastic because it adds so much flavor right from the start. But you could also swap in ground turkey or even chicken if you prefer. If you find yourself without lasagna noodles, don’t panic! Any short pasta shape, like rotini or penne, works beautifully here. Just try to break them into smaller pieces so they fit nicely in your bowl. We list this as vegetarian-friendly, and you can absolutely make it meat-free by using plant-based crumbles or even just loading it up with extra veggies if that’s your jam, similar to how I approach my vegetarian chili.

Serving Suggestions for Crockpot Lasagna Soup

This Crockpot lasagna soup is so hearty and delicious, it really stands on its own, but it’s even better with a little something extra on the side! I absolutely love serving it with some crusty bread for dipping – it’s perfect for getting every last bit of that savory broth. My Caprese garlic bread recipe is a fantastic choice, or just a simple loaf of Italian bread works wonders. A light side salad with a bright vinaigrette also makes a lovely contrast to the richness of the soup, especially if you’re looking for a full meal experience in your lasagna soup bowls!

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Can You Freeze Crockpot Lasagna Soup?

Oh, absolutely! This Crockpot lasagna soup is one of my very favorite kinds of freezer-friendly soups. Seriously, I often make a double batch just so I can freeze half for another day. My trick is letting it cool down completely, then popping it into an airtight container or a good freezer bag. I’ve found that portioning it out into individual bowls or containers works great too, so I can just grab one when I need a quick meal. I’ve successfully frozen this soup before, and when I thawed it overnight in the fridge, it reheated beautifully on the stovetop. It seriously tasted just as good as when it was freshly made! You can find more tips on freezing things on my freezing guide, and check out how I freeze my stuffed peppers too – same principles apply!

Frequently Asked Questions About Crockpot Lasagna Soup

Got questions about this cozy soup? I totally get it! It’s always good to know the little details. Here are a few things folks often ask me:

What is the best meat for Crockpot Lasagna Soup?

Honestly, you can’t go wrong with either ground beef or Italian sausage, but I’m partial to Italian sausage because it’s already packed with those delicious Italian seasonings! A mix of both is fantastic too. You can find all my thoughts on this over at my blog.

Can I make this Crockpot Lasagna Soup vegetarian?

Definitely! To make this a vegetarian dream, just swap out the meat for some plant-based crumbles or add extra veggies like zucchini and mushrooms. It’s kind of like how I make my General Tso’s Tofu work – just swap in the good stuff!

How to prevent noodles from getting mushy in lasagna soup?

The absolute key here is to add your broken lasagna noodles only in the last 30 minutes of cooking. Trust me, it makes all the difference! If you think you might cook it longer, you could even cook the noodles separately and add them to individual bowls right before serving. That guarantees perfectly al dente noodles every single time!

Nutritional Information for Crockpot Lasagna Soup

Okay, so thinking about calories or carbs in our favorite comfort foods can sometimes feel a little…un-cozy, right? But just so you know, this Crockpot lasagna soup is pretty balanced. We estimate it’s around 450 calories per bowl, with about 25g of protein and 30g of carbs. Remember, these numbers are just estimates, and they can change a bit depending on exactly what you use – like if you go for leaner sausage or add extra veggies! You can find more details on lasagna soup calories per bowl right here.

Share Your Crockpot Lasagna Soup Creations!

Okay, spill the beans! Have you made this Crockpot lasagna soup? I’d absolutely love to hear what you thought! Did it save your weeknight? Did your family devour it? Drop a comment below with your thoughts, or maybe even a little tip you discovered. Or, if you tried a fun variation, definitely let me know! You can always reach out through my contact page too!

Crockpot Lasagna Soup

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Enjoy the comforting flavors of lasagna with this easy crockpot soup. It features savory broth, ground meat, tender noodles, and a creamy cheese topping.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 4-8 hours
• Total Time: 8 hours 15 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Slow Cooker
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

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• 1 pound ground beef or Italian sausage
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup broken lasagna noodles
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella cheese

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Instructions

1. In a large skillet, brown the ground beef or sausage with the onion until cooked through. Drain off any excess grease.
2. Transfer the meat mixture to your slow cooker. Add the minced garlic, crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. About 30 minutes before serving, stir in the broken lasagna noodles.
5. Continue to cook until the noodles are tender.
6. Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, Parmesan cheese, and mozzarella cheese.

Notes

• For a richer flavor, use Italian sausage.
• You can substitute turkey or chicken for the ground beef.
• If you don’t have lasagna noodles, you can use other short pasta shapes.
• This soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop or in the microwave.
• Serve with crusty bread for dipping.

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 10g
• Sodium: 1200mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 25g
• Cholesterol: 80mg