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Cozy Crockpot Lasagna Soup: Best Easy Recipe

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This cozy crockpot lasagna soup is the ultimate comfort food for chilly nights. It’s a set-it-and-forget-it recipe that delivers all the flavors of classic lasagna in a warm, hearty soup, with a creamy ricotta topping that makes it irresistible.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef (or Italian sausage)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup shredded mozzarella cheese (whole milk preferred)
  • 1/2 cup grated Parmesan cheese
  • 1 cup whole milk ricotta cheese
  • 1/4 cup chopped fresh parsley or basil
  • Pinch of salt and pepper (for ricotta topping)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 6-8 minutes.
  2. Add diced onion and cook for 3-4 minutes until translucent. Stir in minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 more minute.
  3. Transfer the meat and onion mixture to a 6-quart or larger slow cooker.
  4. Add crushed tomatoes, diced tomatoes (with juices), chicken broth, tomato paste, salt, and pepper. Stir to combine.
  5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  6. About 30-40 minutes before serving, break lasagna noodles into 2-inch pieces and stir into the soup. Ensure they are submerged. Cover and cook on HIGH for 30-40 minutes until pasta is tender but al dente. Stir halfway through.
  7. Turn off the slow cooker (or switch to warm). Stir in shredded mozzarella and grated Parmesan until melted. Adjust salt and pepper to taste.
  8. In a small bowl, mix ricotta cheese with chopped parsley or basil, a pinch of salt, and black pepper.
  9. Ladle soup into bowls and top each with a generous dollop of the herbed ricotta mixture. Serve hot.

Notes

For gluten-free, use gluten-free lasagna noodles. For dairy-free, use dairy-free mozzarella and ricotta. The soup stores well in the refrigerator for up to 5 days. For freezing, cook pasta separately and add when reheating to avoid mushy noodles. The soup can also be made in a Dutch oven on the stovetop: simmer covered on low for 45 minutes before adding pasta, then cook for another 15-20 minutes.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, cozy soup, comfort food, winter soup, ground beef soup, Italian soup

Find it online: https://freshforkful.com/cozy-crockpot-lasagna-soup-best-easy-recipe/