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Easy Crockpot Lasagna Soup Recipe

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All the comfort of classic lasagna in a bowl you can eat with a spoon. This crockpot lasagna soup is rich, tomatoey, and deeply savory, made with simple pantry ingredients and perfect for feeding a crowd.

Ingredients

Scale
  • 2 lbs ground beef (80/20)
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes (preferably San Marzano)
  • 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted recommended)
  • 4 cups low-sodium beef broth
  • 2 tbsp tomato paste
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes (optional)
  • 2 bay leaves
  • 12 oz mafalda pasta (or broken lasagna noodles)
  • 1 1/2 cups whole milk ricotta cheese
  • 1/2 cup grated Parmesan cheese (freshly grated)
  • 1/4 cup fresh basil, chopped (plus extra for garnish)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • Fresh basil leaves (for garnish)
  • Extra Parmesan cheese (for garnish)
  • Mozzarella cheese, shredded (optional, for garnish)

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned all over — about 6-8 minutes. Leave about a tablespoon of fat in the pan for flavor. Transfer the cooked beef to your slow cooker using a slotted spoon.
  2. Sauté the aromatics: In the same skillet with the remaining drippings, add the diced onion. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds more until fragrant. Transfer everything to the slow cooker.
  3. Build the broth: To the slow cooker, add the crushed tomatoes, diced tomatoes (with their juices), beef broth, tomato paste, oregano, basil, thyme, salt, black pepper, red pepper flakes (if using), and bay leaves. Stir well to combine, ensuring the tomato paste dissolves into the broth.
  4. Slow cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.
  5. Cook the pasta: About 20-30 minutes before serving, stir in the mafalda pasta (or broken lasagna noodles). Make sure the pasta is fully submerged in the broth. Cover and cook on high for 20-30 minutes, or until the pasta is tender but still al dente.
  6. Make the ricotta topping: While the pasta cooks, combine the ricotta, Parmesan, chopped basil, salt, and pepper in a small bowl. Stir until smooth and creamy. Set aside at room temperature.
  7. Adjust seasoning and serve: Remove the bay leaves from the soup. Taste and adjust seasoning. Ladle the soup into bowls, top with a generous dollop of the ricotta mixture, and garnish with fresh basil leaves and extra Parmesan. If desired, sprinkle shredded mozzarella on top and let it melt into the hot soup.

Notes

For best results, brown the meat in batches if needed to avoid steaming. Add pasta only in the last 20-30 minutes to prevent mushiness. For leftovers, consider cooking pasta separately and adding to individual bowls. The soup thickens as it sits; add extra broth when reheating. The ricotta topping can be made a day ahead.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, lasagna soup recipe, crowd-pleasing soup, comfort food, Italian soup

Find it online: https://novanosh.com/easy-crockpot-lasagna-soup-recipe/