Crockpot Lasagna Soup
A hearty and flavorful crockpot lasagna soup with rich marinara sauce, ground beef, and lasagna noodles, topped with creamy ricotta and melted cheese
Equipment
- 1 Crockpot/Slow Cooker Required for cooking
- 1 Large Skillet For browning ground beef
- 1 Wooden spoon For stirring
- 1 Measuring cups For liquids
- 1 Measuring spoons For seasonings
- 1 Ladle For serving
Ingredients
- 1 tbsp Olive oil Extra virgin
- 1 lb Ground beef Lean 90%+
- 1 cup Diced onion Fresh
- 3 cloves Garlic Minced
- 4 cups Beef broth Low sodium
- 1 jar Marinara sauce 24 oz
- 1 can Diced tomatoes 14.5 oz
- 1 tsp Italian seasoning Basil oregano, thyme
- ½ tsp Black pepper Freshly ground
- ½ tsp Salt Adjust to taste
- 6 oz Lasagna noodles Broken into pieces
- ½ cup Ricotta cheese For serving
- ½ cup Mozzarella cheese Shredded
- ¼ cup Parmesan cheese Grated
- 1 tbsp Fresh basil Chopped for garnish
Instructions
- Heat the olive oil in a skillet over medium-high heat.
- Brown the ground beef until fully cooked, then drain excess fat.
- Transfer the beef to the crockpot and add diced onion, garlic, beef broth, marinara sauce, diced tomatoes, Italian seasoning, black pepper, and salt. Stir to combine.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Add broken lasagna noodles 30 minutes before serving. Stir occasionally.
- Ladle into bowls and top with ricotta, mozzarella, parmesan, and fresh basil before serving.
Video
Notes
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For a vegetarian version, replace ground beef with mushrooms or lentils.
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To make it spicier, add red pepper flakes.
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For a low-carb option, swap lasagna noodles for zucchini noodles.