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Crockpot Lasagna Soup

All the flavor of lasagna with none of the layering: rich tomato-beef broth, tender broken lasagna noodles, and a creamy ricotta-mozzarella dollop on every bowl. Weeknight comfort in one pot.
Print Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef (450g)
  • 1 cup diced onion (150g)
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes, 28 oz (794g)
  • 1 can diced tomatoes, 14.5 oz (411g) undrained
  • 4 cups beef or chicken broth (950ml)
  • 2 tbsp tomato paste (32g)
  • 2 tsp Italian seasoning
  • 1 tsp salt, plus more to taste
  • 0.5 tsp black pepper
  • 8 oz lasagna noodles (225g) broken into 2-inch pieces, added at the end
  • 1 cup ricotta cheese (250g) for the topping
  • 0.5 cup shredded mozzarella (50g) for the topping
  • 0.25 cup grated parmesan (25g) for the topping
  • 0.25 cup chopped fresh basil for serving

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef with the onion until no pink remains, about 8 minutes. Add the garlic and cook 1 minute more. Drain any excess fat.
  2. Transfer the beef mixture to a 6-quart slow cooker. Add the crushed tomatoes, diced tomatoes, broth, tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
  3. Cover and cook on LOW for 4 to 5 hours (or HIGH for 2.5 to 3 hours). Do not add the noodles yet.
  4. Stir in the broken lasagna noodles, making sure they are submerged. Cover, switch to HIGH, and cook 30 to 40 minutes, until the noodles are tender. Taste and adjust salt.
  5. In a small bowl, stir together the ricotta, mozzarella, and parmesan. Ladle the soup into bowls and top each with a generous dollop of the cheese mixture and fresh basil.

Notes

Tips: Add the noodles only in the last 30 to 40 minutes or they will disintegrate. Break noodles into rustic 2-inch pieces. For meal prep, cook noodles separately and add to each bowl so leftovers stay perfect. Fresh basil on top makes a big difference.
Storage: Refrigerate up to 4 days; noodles absorb broth, so loosen with warm broth when reheating. The base soup (before noodles) freezes well up to 3 months.
Estimated nutrition: about 480 calories per serving (estimated).