Crockpot lasagna soup is SO GOOD! This is completely different from my homemade lasagna recipe but different in a good way. Lasagna soup is also easier to make than regular homemade lasagna. In this post, I am going to show you just how easy it is to make crockpot lasagna soup.
At first, I was skeptical about this recipe but then I made it, and wow. I went back for seconds when I had no business doing so, haha. I was stuffed like a tick with no regrets whatsoever.
What really makes this recipe so good is all the different cheeses you add to your bowl when it comes time to serve it up. If you are like me, you want all the cheese and you measure that shit with your heart.
There are three different types that I add to a single serving. No measuring is involved. Of course, if you aren’t a huge cheese fan, no worries, just add what you want or none at all. But it does make a difference in taste if you don’t add any cheese at all. Still good just not AS good.
My version of crockpot lasagna soup is a little on the hearty side. If you had rather have more soup then veto some of the lasagna noodles. My peeps love a good hearty soup. It’s more filling and you supposedly eat less, HAHA. However, that was not the case for me. But I love food and lasagna happens to be one of my favorites.
CrockPot Lasagna Soup
- ground beef
- diced onion
- can petite diced tomatoes
- can crushed tomatoes
- Italian seasoning
- garlic powder
- onion powder
- minced garlic
- sugar
- salt and pepper
- beef broth
- lasagna noodles
- ricotta cheese
- mozzarella cheese
- parmesan cheese
I know that looks like a lot of ingredients just to make lasagna soup. Don’t get intimidated, half of the ingredients are seasonings that you should probably already have stashed away in your pantry.
So, the first thing you are going to want to do is whip out that crockpot of yours. I use my big 8-qt crockpot. Also, grab a pan so that you can brown your ground beef. Season the beef with garlic powder, onion powder, and Italian seasoning. Measure the seasonings with your heart. You don’t even have to season the meat if you don’t want to. But seasoning the meat makes it taste better! Just sayin.
Once your meat is no longer pink, drain the grease and pour the hamburger into your crockpot.
Next, chop up either a small onion or half of a large onion and pour it into your crockpot as well. You can do this step while your meat is cooking if you would like.
Then you will want to add one 14.5oz can petite diced tomatoes, one 28oz can crushed tomatoes, 2 minced garlic cloves, 2tsp sugar, 1 heaping tsp Italian seasoning, 1tsp salt, 1/2tsp pepper, and one 32oz carton of beef broth (aka-4 cups).
Stir everything together until well combined. Place your lid on your crockpot and cook on low for 6-8 hours. I usually always go for somewhere in the middle, the 7-hour mark.
When the soup is almost finished turn your heat up to high, break up your lasagna noodles, and stir them into your soup. Either towards the end when there are around 30 minutes left of cook time or just tack on an extra 30 minutes at the end of the cooking time. Hints why I go for in the middle.
But please DO NOT add the noodles and cook for longer than it takes them to get tender. I speak from experience. They will absorb every bit of your liquid and your soup will not taste as good. My kids would not stop complaining about it tasting weird the one and only time I add the noodles 3 hours early. My bad!
I also use the whole 16oz box of oven-ready lasagna noodles. One, because I love noodles, and two because we like our soup hearty. When you see the end result you will see it’s not as “soupy” as the pictures above. If you want more soup then add fewer noodles. OR cook your noodles in a separate pot and add them to your crockpot right before you are ready to serve.
When it is time to serve up your crockpot lasagna soup, sprinkle a little bit (or a lot) of shredded parmesan cheese, shredded mozzarella cheese, and a dollop of ricotta cheese to each bowl.
I’m sorry the final picture with all the cheese isn’t as pretty as it should be. I accidentally got fat-free mozzarella (yuck) and we all know that shit doesn’t melt well. Also, I was starving and snapped the pic as soon as I assembled it. However, you can see all the yummy cheese melted and mixed well into my bowl right before I devoured it and went back for seconds. Enjoy!
Here are a few other family-favorite recipes you may want to try:
Beef Stroganoff, Homemade Lasagna, and No-Bake Banana Pudding
Crockpot Lasagna Soup
Equipment
- Crockpot
Ingredients
- 1.5 lbs Ground Beef
- ½ Onion (diced)
- 1 14.5oz Can Petite Diced Tomatoes
- 1 28oz Can Crushed Tomatoes
- 2 Garlic Cloves (minced)
- 2 tsp Sugar
- 1 tsp Italian Seasoning (heaping tsp)
- Garlic Powder
- Onion Powder
- 1 tsp Salt
- ½ tsp Pepper
- 32 oz Carton Beef Broth
- 12 oz Lasagna Noodles (broken up into bite size pieces)
- Ricotta Cheese
- Parmesan Cheese (shredded)
- Mozzarella Cheese (shredded)
Instructions
- In a skillet season your ground beef with garlic powder, onion powder, and Italian seasoning. Measure seasonings with your heart. Cook meat until no longer pink and then drain the grease.
- Add cooked ground beef to your crockpot along with chopped onions, petite diced tomatoes, crushed tomatoes, beef broth, minced garlic, sugar, salt, pepper, and the one heaping tsp Italian seasoning. Stir until well combined.
- Cover and cook on low for 6-8 hours.
- During the last 30 minutes add broken lasagna pieces to your soup and change heat setting to high. *Do NOT add your noodles too early or cook longer than it takes to make them tender. They will absorb every bit of liquid causing the soup to not taste as good.
- When serving, in each bowl, sprinkle a little bit of parmesan cheese, mozzarella cheese, and a dollop of ricotta cheese.
- Enjoy!