Crockpot Lasagna Soup

This slow cooker meal captures the classic flavors of traditional lasagna in a convenient soup format. It is a practical one-pot solution for those seeking a filling Italian-style dinner with minimal active preparation.

List of ingredients

• 1 pound ground beef – browned and drained.
• 1/2 teaspoon garlic powder – for seasoning the meat.
• 2 1/2 teaspoons kosher salt, divided – used for meat and the soup base.
• 1 teaspoon black pepper, freshly ground, divided – used for meat and the soup base.
• 4 cups chicken broth – provides the liquid foundation.
• 1 (28-ounce) can diced tomatoes – adds texture and acidity.
• 1 (8-ounce) can tomato sauce – thickens the broth.
• 1/4 cup fresh parsley, chopped – for herby freshness.
• 1 teaspoon dried oregano – provides traditional Italian flavor.
• 4 cloves garlic, minced – adds pungent aromatic depth.
• 1 large yellow onion, diced – base aromatic vegetable.
• 1 bay leaf – adds subtle herbal notes.
• 1 cup water – adjusts final consistency.
• 8 ounces lasagna noodles (approximately 10 noodles), broken – adds heartiness.
• handful chopped fresh basil – stirred in at the end.
• shredded mozzarella, for topping – for a melty finish.
• sliced provolone, for topping – adds creaminess.
• grated parmesan, for topping – provides a salty, sharp accent.

step-by-step instructions

1. Brown the Beef: Heat a large skillet over medium-high heat. Cook the ground beef for 5-8 minutes, breaking it into small chunks with a wooden spoon until fully browned.
2. Season the Meat: Stir in the garlic powder, one teaspoon of salt, and half of the black pepper. After seasoning, transfer the beef to a towel-lined plate to drain excess fat.
3. Slow Cook the Base: Place the browned beef into the slow cooker. Add chicken broth, diced tomatoes, tomato sauce, parsley, oregano, minced garlic, diced onion, bay leaf, one cup of water, and the remaining salt and pepper. Cook on high for 5 1/2 hours or on low for 7 1/2 hours.
4. Cook the Pasta: Stir in the broken lasagna noodle pieces. Continue cooking in the slow cooker for an additional 30 minutes until the noodles are tender.
5. Add Fresh Herbs: Stir in the chopped fresh basil immediately before you begin the serving process.
6. Prepare for Broiling: Set your oven to the broil setting and allow it to preheat.
7. Melt the Cheese: Pour the soup into oven-safe bowls. Top each bowl with a generous amount of mozzarella, a slice of provolone, and a sprinkle of parmesan. Place the bowls on a baking sheet and broil for 5 to 8 minutes.
8. Serve: Remove the bowls from the oven once the cheese is bubbling and golden. Serve immediately.

Expert Cooking Tips

Use Fresh Garlic for Better Aroma

While garlic powder is used for the meat, using fresh minced garlic in the slow cooker provides a deeper flavor profile. Fresh garlic retains aromatic oils that are lost in the drying process of powders. Ensure the garlic is minced finely to distribute evenly throughout the broth.

Monitor the Broiling Process Closely

The broiler uses direct high heat which can burn cheese in a matter of seconds. Stay by the oven and check the bowls every two minutes. Remove the soup as soon as the cheese reaches a bubbly, golden-brown state to avoid a charred topping.

Adjust Soup Thickness as Needed

Pasta absorbs a significant amount of liquid during the final cooking stage. If the soup appears too thick or like a stew, stir in a small amount of additional chicken broth or water. This ensures the consistency remains a pourable soup rather than a thick pasta dish.

Ingredient Substitutions

Swap Ground Beef for Turkey

For a leaner protein option, substitute the ground beef with an equal amount of ground turkey. Since turkey has less fat, you may not need to drain it as thoroughly on a towel-lined plate. The flavor profile remains similar while reducing the overall saturated fat content.

Use Alternative Pasta Shapes

If you do not have lasagna noodles, use short pasta like rotini, bow ties, or penne. These shapes are often easier to stir and distribute in a slow cooker. Be mindful that different pasta shapes may require slightly different cooking times to reach the desired tenderness.

Create a Vegetarian Version

To make this recipe vegetarian, omit the ground beef and use vegetable broth instead of chicken broth. Increase the amount of diced vegetables, such as adding zucchini, carrots, or bell peppers, to maintain the heartiness of the meal. Use a plant-based meat substitute if a beef-like texture is preferred.

Flavor Variations

Adding Heat with Cayenne Pepper

For those who prefer a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the slow cooker. The heat helps balance the sweetness of the canned tomato sauce and diced tomatoes. Start with a small amount and taste-test before adding more.

Use an Italian Seasoning Blend

You can replace the dried oregano with a pre-mixed Italian seasoning blend. These blends typically contain a mix of basil, oregano, rosemary, and thyme. This provides a more complex herbal layer to the soup base.

Integrate Mexican-Inspired Flavors

For a completely different twist, replace the Italian herbs with fajita seasoning. Add a can of black beans, corn, and diced green chiles to the slow cooker along with the beef. Serve the finished soup topped with pepper jack cheese and cilantro instead of mozzarella.

Serving Suggestions

Pair with Garlic Bread

Toasted garlic bread is the ideal accompaniment to this soup, providing a crunchy texture to contrast the tender noodles. Brush a baguette with melted butter and minced garlic, then bake until golden. Use the bread to scoop up the melted cheese from the top of the bowl.

Serve with a Leafy Green Salad

A fresh side salad helps cut through the richness of the cheese and beef. Use mixed greens, cucumbers, and cherry tomatoes with a light balsamic vinaigrette. The acidity of the dressing cleanses the palate between bites of the savory soup.

Pair with Grilled Cheese

A grilled cheese sandwich made with sourdough bread and sharp cheddar complements the tomato-based broth. This combination transforms the meal into an ultra-comforting dinner. Slice the sandwich into strips for easy dipping into the soup.

Storage and Meal Prep

Refrigerating Leftovers

Store any remaining soup in an airtight container in the refrigerator for up to four days. When reheating, use a stove or microwave, adding a splash of water to loosen the liquid. Note that the noodles will continue to absorb liquid and may become softer upon reheating.

Freezing the Soup Base

To prepare this as a make-ahead meal, follow the instructions up to the point of adding the noodles. Allow the soup base to cool completely before transferring it to a freezer-safe container. This base can be stored in the freezer for up to three months.

Thawing and Final Cooking

Thaw the frozen soup base in the refrigerator overnight before heating. Place the thawed base in a slow cooker on low heat until it reaches a simmer. Once hot, add the broken lasagna noodles and cook for 30 minutes before topping with cheese and broiling.

Troubleshooting and FAQs

Why are my noodles too mushy?

Overcooking the pasta is the most common cause of mushy noodles. Ensure the noodles are only added during the final 30 minutes of cooking. If you are reheating leftovers, the noodles will naturally be softer because they have sat in the liquid.

Can I use different types of cheese?

Yes, you can substitute mozzarella with ricotta or fontina for a different flavor profile. Pecorino Romano can be used instead of parmesan for a saltier, sharper taste. Always ensure the cheese is added just before broiling to prevent it from separating.

How do I prevent the meat from being greasy?

Properly browning the beef and draining it on a towel-lined plate is essential. If you notice a layer of oil on top of the soup after slow cooking, use a wide spoon to skim the fat off the surface before adding the noodles. This results in a cleaner, lighter broth.

Can I use no-boil lasagna noodles?

No-boil noodles can be used, but they absorb more liquid than standard noodles. If using this variety, you may need to add an extra cup of water or broth to the slow cooker. Break them into smaller pieces just as you would with regular noodles.

Is the oven-safe bowl necessary?

Yes, using an oven-safe bowl is required for the broiling step. If you do not have oven-safe bowls, you can melt the cheese in a skillet or use a torch. Alternatively, you can stir the cheese directly into the hot soup, though you will lose the browned crust.

Crockpot Lasagna Soup

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• Author: samanthahayes
• Total Time: 6 hours 40 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

Once you try this Crockpot lasagna soup, you’ll make it all the time! It has all the flavors you love about lasagna in a convenient, fuss-free, one-pot meal.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 1/2 teaspoon garlic powder
• 2 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, freshly ground, divided
• 4 cups chicken broth
• 1 (28-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 1 large yellow onion, diced
• 1 bay leaf
• 1 cup water
• 8 ounces lasagna noodles, broken
• handful chopped fresh basil
• shredded mozzarella, for topping
• sliced provolone, for topping
• grated parmesan, for topping

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Instructions

1. Step 1: Cook the beef in a large skillet using medium-high heat. Break it into smaller chunks with a wooden spoon. Cook it for approximately 5-8 minutes until brown.
2. Step 2: Add the garlic powder, one teaspoon salt, and half the pepper to the meat. Season thoroughly, then transfer the beef to a towel-lined plate to drain.
3. Step 3: Transfer the beef to a slow cooker. Add the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, one cup of water, and the rest of the salt and pepper. Cook for 5 1/2 hours on high or 7 1/2 hours on low.
4. Step 4: Add the broken pieces of lasagna noodles. Stir, and cook for another 30 minutes.
5. Step 5: Mix the basil in immediately before serving.
6. Step 6: Set the oven to broil and preheat.
7. Step 7: Transfer the soup to oven-safe bowls, and top with a generous amount of mozzarella. Add a slice of provolone and a dash of parmesan. Place the bowls on a baking sheet and melt the cheese under the broiler for approximately 5 to 8 minutes.
8. Step 8: When the cheese starts bubbling, remove it from the oven and serve.

Notes

Don’t over-broil the soup during the broiling stage. Monitor it closely to prevent burning.

• Prep Time: 20 minutes
• Cook Time: 6 hours 20 minutes
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 474 kcal
• Sugar: 9.9 g
• Sodium: 1146 mg
• Fat: 9.9 g
• Saturated Fat: 3.1 g
• Unsaturated Fat: 6.8 g
• Trans Fat: 0 g
• Carbohydrates: 46.4 g
• Fiber: 4 g
• Protein: 48.8 g
• Cholesterol: 120 mg