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Crockpot Lasagna Soup

A cozy and comforting soup that captures the flavors of traditional lasagna without the fuss of layering and baking.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat Ingredients
  • 1 pound Ground Beef Juicy and rich, this beef adds a hearty flavor.
  • 1 pound Ground Sausage With its savory spices, it enhances the overall taste.
  • 2 Onions chopped Aromatic and sweet, onions create a flavorful base.
  • 5 cloves Garlic Minced, it elevates the dish with its pungent and fragrant flavor.
Seasonings and Spices
  • ½ teaspoon Salt Just the right amount to bring out all the flavors.
  • 1 teaspoon Black Pepper Adds a hint of warmth and spice.
  • 1 Tablespoon Italian Seasoning Infuses the soup with classic Italian flavors.
  • 2 teaspoons Garlic Powder For an extra garlicky punch.
  • 1 teaspoon Onion Powder To deepen the savory taste.
  • ½ teaspoon Red Pepper Flakes (optional) Adds a touch of heat.
Sauces and Base
  • 24 ounces Marinara Sauce Rich and tangy, this is the soul of your soup.
  • 15 ounces Diced Tomatoes With juice, bringing freshness.
  • 2 Tablespoons Tomato Paste Thickens the soup and intensifies the tomato flavor.
  • 4 cups Beef Broth Provides that comforting base.
Pasta and Dairy
  • 10 pieces Uncooked Lasagna Noodles Broken, for classic pasta textures in every spoonful.
  • 1 cup Heavy Cream Warmed up for a luscious, creamy finish.
  • 1 cup Ricotta Cheese Adds a creamy, smooth richness.
  • ½ teaspoon Black Pepper To season the cheese mixture.
  • 1 cup Shredded Parmesan Cheese Salty and nutty, elevates every bite.
  • 1 cup Shredded Mozzarella Cheese Gooey and melty, makes the soup irresistible.
  • 1 teaspoon Lemon Zest (optional) For a refreshing brightness.

Method
 

Preparation
  1. In a large skillet, over medium heat, brown the ground beef and sausage with the chopped onions until cooked. Drain any excess grease.
  2. Transfer the browned meat mixture to your crockpot.
  3. Add the minced garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and the bay leaf. Stir to coat the meat evenly.
  4. Pour in the marinara sauce and the can of diced tomatoes (including their juices). Stir until well combined.
  5. Stir in the tomato paste until completely dissolved, then pour in the beef broth and mix thoroughly.
Cooking
  1. Cover the crockpot and let it cook on Low for 6 to 7 hours, or on High for 3 to 4 hours.
  2. About 45 minutes to 1 hour before serving, stir in the broken lasagna noodles and the warmed heavy cream. Cover again and continue to cook until the noodles are tender.
  3. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and pepper. Mix in the shredded mozzarella and lemon zest (if desired).
  4. Once the noodles are cooked, ladle the soup into bowls and add a scoop of the cheese mixture to each serving.

Notes

For an even richer flavor, consider adding a splash of red wine to the meat mixture. If short on time, pre-cooked sausage or beef can speed up preparation. For a vegetarian version, swap the meats for lentils or favorite plant-based protein. Experiment with fresh herbs to suit your taste.