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Cheesy Crockpot Lasagna Soup

A comforting and customizable lasagna soup made easy in the slow cooker, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 pound ground beef or Italian sausage You can use ground turkey or chicken for a lighter version.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 cans (14.5 ounces each) diced tomatoes For extra flavor, use tomatoes with Italian herbs.
Liquids and Seasonings
  • 2 cups beef broth To make a thicker soup, use less broth.
  • 1 tablespoon Italian seasoning
  • Salt and pepper to taste Salt and pepper
Pasta and Cheese
  • 8 ounces uncooked pasta (e.g., lasagna noodles broken into pieces) You can use other types of pasta, adjusting the cooking time as needed.
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese For added richness, consider using a mix of cheeses.
  • 1/2 cup grated Parmesan cheese
Garnish
  • Fresh basil Fresh basil, for garnish (optional) Add for a bright burst of flavor.

Method
 

Preparation
  1. In a skillet, brown the ground beef or Italian sausage over medium heat. Drain excess fat.
  2. In a slow cooker, combine cooked meat, onion, garlic, diced tomatoes, beef broth, Italian seasoning, salt, and pepper.
Cooking
  1. Cook on low for 6-8 hours or high for 3-4 hours.
  2. During the last 30 minutes of cooking, stir in the uncooked pasta.
  3. Once pasta is cooked, stir in ricotta, mozzarella, and Parmesan cheeses until melted and combined.
Serving
  1. Serve hot, garnished with fresh basil if desired.

Notes

For leftovers, let the soup cool completely before storing in an airtight container. It can be kept in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat on the stove or in the microwave until hot.