Crockpot Lasagna Soup is a tasty, warm meal that is perfect for busy days. This easy-to-make soup brings all the delicious flavors of traditional lasagna into a cozy bowl. You can prepare it in your slow cooker, which makes it great for hands-free cooking. Just toss in the ingredients, and let the Crockpot do all the work. The soup is filled with pasta, meat, and cheese, delivering a hearty dinner that the whole family will love. Better yet, it’s a healthy recipe! You can enjoy the rich flavors without the fuss of layering lasagna in a pan.
Why Make This Recipe
Making Crockpot Lasagna Soup is a smart choice for several reasons. First, it saves time. You can prepare it in the morning, and it will be ready by dinner. Next, it’s a single-pot meal, which means less cleanup afterward. You get all the flavors of lasagna without the hassle. Finally, it is customizable. You can add your favorite vegetables or adjust the spice level to fit your taste. It’s a healthy dinner option that will keep everyone satisfied.
How to Make Crockpot Lasagna Soup
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried Italian herbs
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Directions
- In a skillet, brown the ground meat with chopped onion and minced garlic. Drain excess fat.
- Transfer the meat mixture to your Crockpot.
- Add crushed tomatoes, broth, Italian herbs, salt, and pepper into the Crockpot. Stir well.
- Cook on low for 6 hours or high for 3 hours.
- Thirty minutes before serving, stir in the broken lasagna noodles and fresh spinach.
- Just before serving, swirl in the ricotta cheese and top with mozzarella cheese.
How to Serve Crockpot Lasagna Soup
Serve Crockpot Lasagna Soup hot in bowls. You can add extra cheese on top for a cheesy finish. Pair it with crusty bread or a side salad for a complete meal.
How to Store Crockpot Lasagna Soup
Store leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It will last for about 3 months in the freezer.
Tips to Make Crockpot Lasagna Soup
- You can use ground beef, turkey, or even sausage for different flavors.
- Add vegetables like bell peppers or zucchini to make it healthier.
- Adjust the spices based on your family’s taste preferences.
- Use gluten-free noodles if needed.
Variations
You can easily make this soup vegetarian by omitting the meat and adding more vegetables or beans. For a cheese lover’s dream, consider adding more types of cheese, such as Parmesan or goat cheese.
FAQs
1. Can I use other types of noodles?
Yes, you can use other types of pasta, but cooking time may vary.
2. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to eat.
3. Is this soup gluten-free?
Only if you use gluten-free noodles. Be sure to check the sleeve for certifications.
4. How do I reheat leftover soup?
Reheat it on the stove or in the microwave until it’s hot. You may need to add a little broth for consistency.
5. Can I use fresh herbs instead of dried?
Yes, you can! Use fresh herbs, but remember to use more since dried herbs are more concentrated.
Crockpot Lasagna Soup
A warm and hearty soup that brings all the delicious flavors of traditional lasagna into a cozy bowl, perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Total Time: 195 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten-Free (if using gluten-free noodles)
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 teaspoons dried Italian herbs
- 8 ounces lasagna noodles, broken into pieces
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground meat with chopped onion and minced garlic. Drain excess fat.
- Transfer the meat mixture to your Crockpot.
- Add crushed tomatoes, broth, Italian herbs, salt, and pepper into the Crockpot. Stir well.
- Cook on low for 360 minutes or high for 180 minutes.
- Thirty minutes before serving, stir in the broken lasagna noodles and fresh spinach.
- Just before serving, swirl in the ricotta cheese and top with mozzarella cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
