Description

This Crockpot Lasagna Soup recipe is a comforting and hearty twist on classic lasagna, made easy with a slow cooker. It combines browned ground beef, aromatic vegetables, marinara sauce, and broken lasagna noodles simmered to tender perfection. Topped with a creamy ricotta and mozzarella mixture and fresh basil, it’s an effortless, satisfying meal perfect for cozy dinners.

Ingredients

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For the Soup

2 tablespoons extra-virgin olive oil
1 pound lean ground beef (90% lean)
1 small yellow onion, 1/4-inch diced (about 1 cup)
1 green bell pepper, 1/4-inch diced
3 cloves garlic, minced (about 2 tablespoons)
2 teaspoons Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 (24-ounce) jar good quality marinara sauce (e.g., Rao's Roasted Garlic)
4 cups low-sodium chicken broth
Parmesan rind (optional)
8 ounces dried lasagna noodles, broken crosswise into 2-inch pieces (regular, NOT oven-ready/no-boil)
3 cups roughly torn or chopped baby spinach

For the Topping

1 cup part-skim ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon kosher salt
1/4 cup chopped fresh basil leaves, plus additional for serving

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Instructions

Brown the Beef and Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef, diced onion, diced green bell pepper, minced garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat, until the beef is browned on the outside and the onion begins to soften, about 5 minutes. The beef does not need to be fully cooked through at this stage.
Transfer to Slow Cooker: Transfer the browned meat and vegetable mixture to a 6-quart or larger slow cooker. Add the marinara sauce, chicken broth, and Parmesan rind if using.
Cook Low and Slow: Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, allowing flavors to meld and the ingredients to simmer gently.
Add Noodles: Stir in the broken lasagna noodles. Recover and cook on LOW until the noodles are tender but still hold their shape, approximately 25 to 35 minutes. Timing will vary based on your slow cooker and noodle size.
Prepare the Topping: While the noodles cook, mix together in a small bowl the ricotta, shredded mozzarella, grated Parmesan, kosher salt, and ¼ cup chopped basil until combined.
Finish the Soup: Uncover the soup and stir in the chopped baby spinach until it wilts into the hot soup.
Serve: Ladle the hot soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture and additional fresh basil leaves for garnish. Enjoy immediately.

Notes

To Store: Store leftover crockpot lasagna soup in the refrigerator for up to 5 days. The ricotta topping can be refrigerated separately for 3-4 days.
To Freeze: Freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating. The ricotta topping can also be frozen and thawed, though it has not been extensively tested.
To Reheat: Warm leftover soup on the stovetop or in the microwave until heated through. Allow the ricotta topping to come to room temperature before adding it to the reheated soup for best texture and flavor.

Nutrition

Serving Size: 1 bowl (approximately 1.5 cups soup with topping)
Calories: 350
Sugar: 7g
Sodium: 700mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 50mg