Description
This Crockpot Lasagna Soup is a comforting, hearty dish that combines all the flavors of classic lasagna in a warm, easy-to-make soup. It features browned lean ground beef, aromatic vegetables, Italian seasoning, and broken lasagna noodles simmered in marinara and chicken broth, topped with a creamy ricotta and mozzarella mixture and fresh basil. Ideal for slow cooker lovers, this recipe effortlessly delivers a satisfying meal with minimal active cooking time.
Ingredients
Units
Scale
For the Soup
- 2 tablespoons extra-virgin olive oil
- 1 pound lean ground beef (90% lean)
- 1 small yellow onion, 1/4-inch diced (about 1 cup)
- 1 green bell pepper, 1/4-inch diced
- 3 cloves garlic, minced (about 2 tablespoons)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 (24-ounce) jar good quality marinara sauce (Rao's Roasted Garlic recommended)
- 4 cups low-sodium chicken broth
- Parmesan rind (optional, add if available)
- 8 ounces dried lasagna noodles broken crosswise into 2-inch pieces (regular, not oven-ready/no boil)
- 3 cups roughly torn or chopped baby spinach
For the Topping
- 1 cup part-skim ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/8 teaspoon kosher salt
- 1/4 cup chopped fresh basil leaves plus additional for serving
Instructions
- Brown the beef and vegetables: In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the lean ground beef, diced yellow onion, diced green bell pepper, minced garlic, Italian seasoning, black pepper, and red pepper flakes. Cook, breaking apart the meat with a spatula, until the meat is browned on the outside and the onion starts to soften, approximately 5 minutes. Note that the beef does not need to be fully cooked through at this stage.
- Transfer to slow cooker and add liquids: Move the beef and vegetable mixture into a 6-quart or larger slow cooker. Pour in the marinara sauce, low-sodium chicken broth, and add a Parmesan rind if you have one for extra depth of flavor. Stir to combine.
- Slow cook the soup base: Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. This allows the flavors to meld beautifully and the meat to become tender.
- Add noodles and finish cooking: Stir in the broken lasagna noodles into the soup, then recover and continue cooking on LOW until the noodles are tender but not mushy, about 25 to 35 minutes. The exact time may vary depending on your slow cooker and the noodle size pieces.
- Prepare the cheese topping: While the noodles cook, mix together the ricotta, shredded mozzarella, grated Parmesan, kosher salt, and chopped fresh basil in a small bowl until well combined.
- Finish with spinach: Uncover the slow cooker and stir in the baby spinach until it wilts into the soup, enhancing the color and nutrients.
- Serve: Ladle the soup into bowls and top each serving with a generous dollop of the ricotta cheese mixture and extra fresh basil leaves to taste. Enjoy immediately while warm.
Notes
- TO STORE: Store leftover crockpot lasagna soup in the refrigerator for up to 5 days. Keep the ricotta topping separately and refrigerated for 3 to 4 days.
- TO FREEZE: Freeze leftover soup for up to 3 months. Thaw overnight in the refrigerator before reheating. The ricotta topping can also be frozen and thawed but has not been extensively tested.
- TO REHEAT: Warm soup gently on the stovetop or in a microwave until heated through. Allow the ricotta topping to reach room temperature before adding to reheated soup for best taste and texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 55 mg
