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fall Crockpot Lasagna Soup Recipe

fall Crockpot Lasagna Soup Recipe
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★★★★★

4.7 from 25 reviews

This comforting fall Crockpot Lasagna Soup combines all the flavors of classic lasagna in a warm, hearty soup that’s perfect for chilly days. Ground beef, Italian spices, tomato sauce, and broken lasagna noodles slow-cook together to create a rich and savory dish, topped with creamy ricotta, melty mozzarella, and a sprinkle of parmesan, garnished with fresh herbs. Easy to make in the slow cooker and perfect for a cozy family meal.

Ingredients

Scale

Meat and Seasonings

  • 1.5–2 pounds lean ground beef
  • 1 tablespoon Italian seasoning (divided)
  • Salt and pepper to taste

Vegetables and Aromatics

  • 1 medium onion, diced
  • 4–5 garlic cloves, minced

Liquids and Sauces

  • 4–5 cups beef broth (add more for thinner soup if desired)
  • 24 ounce jar pasta sauce
  • 3 tablespoons tomato paste

Pasta

  • 12 ounce lasagna noodles

Toppings

  • 1 cup ricotta cheese
  • 1 cup freshly shredded mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • Fresh chopped parsley or basil for garnish

Instructions

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and break it up with a spatula or spoon. Season with 1½ teaspoons Italian seasoning, salt, and pepper. Cook until browned with just a hint of pink left. Drain excess fat if necessary.
  2. Sauté Aromatics: Add diced onion and minced garlic to the pan with the beef. Cook for a few minutes until the onions soften and become translucent. Transfer everything to your slow cooker.
  3. Add Liquids and Seasonings: Pour in the beef broth, pasta sauce, tomato paste, and the remaining Italian seasoning. Stir well to combine all ingredients.
  4. Slow Cook the Soup: Cover and cook on low for 4–5 hours or on high for 2–3 hours. If preferred, you can cook on low for up to 6 hours. Since the beef is pre-cooked, this allows flavors to meld together without overcooking.
  5. Add Lasagna Noodles: Break the lasagna noodles into bite-sized pieces and stir them into the soup. Cover again and cook for about 30 minutes, or until the noodles are tender.
  6. Serve and Garnish: Ladle soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella and parmesan cheeses, and fresh chopped parsley or basil. Add additional salt, pepper, or red pepper flakes to taste. Serve with crusty bread or garlic bread on the side for dipping.

Notes

  • You can use ground turkey or chicken as a leaner alternative to beef.
  • For a thinner soup, add more beef broth during the slow cooking process.
  • Prepare the lasagna noodles separately if you prefer them less soft—add them just before serving and cook briefly.
  • Freeze leftovers in airtight containers and reheat gently to maintain texture.
  • To make this vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth instead of beef broth.

Nutrition

Keywords: lasagna soup slow cooker crockpot autumn comfort food easy dinner hearty soup Italian beef pasta cheesy

Find it online: https://lucabites.com/fall-crockpot-lasagna-soup-recipe/