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Cozy Crockpot Lasagna Soup: Easy Chilly Evening Dinner

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This Crockpot Lasagna Soup captures the soul of lasagna—rich tomato broth, tender pasta, and creamy melted cheese—all in a cozy, spoonable hug. It’s the perfect hands-off meal for chilly evenings, guaranteed to please even the biggest skeptics.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 4 cloves garlic, minced
  • 1 ½ pounds ground beef (80/20 recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon sugar
  • 8–10 lasagna noodles, broken into 1-inch pieces
  • 1 cup whole milk ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 6-8 minutes. Drain excess fat if desired, leaving a little for flavor. Season with salt, pepper, oregano, basil, and red pepper flakes (if using). Stir to combine.
  3. Transfer the browned beef and onion mixture to a 6-quart slow cooker. Optionally deglaze the skillet with a splash of beef broth and add to the slow cooker.
  4. Pour in beef broth, crushed tomatoes, tomato sauce, tomato paste, and sugar. Stir thoroughly to combine.
  5. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
  6. About 30-40 minutes before serving, add broken lasagna noodles, stirring to submerge. If soup seems thick, add an extra cup of broth or water. Cover and cook on HIGH until pasta is tender but still al dente.
  7. While pasta cooks, prepare cheese swirl: In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley. Stir until well mixed.
  8. Ladle hot soup into bowls. Top each serving with a generous dollop of cheese mixture and gently swirl. Garnish with extra parsley or basil and red pepper flakes if desired. Serve immediately.

Notes

Don’t add pasta too early or it will become mushy. For meal prep, cook pasta separately and add to individual bowls before ladling soup. Soup (without pasta) can be refrigerated for up to 5 days or frozen for up to 3 months. For a dairy-free version, use dairy-free ricotta and mozzarella. For gluten-free, use gluten-free lasagna noodles cooked separately.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, cozy soup, chilly evening dinner, comfort food, ground beef soup, tomato soup, pasta soup

Find it online: https://sparklespoon.com/cozy-crockpot-lasagna-soup-easy-chilly-evening-dinner/