Crockpot Lasagna Soup is the ultimate comfort food with a twist, capturing all the hearty, savory goodness of traditional lasagna but in a warm, spoonable form. As it simmers slowly in the crockpot, the flavors meld together beautifully, creating a rich and robust broth that envelops tender noodles, ground meat, and melting cheese. It’s a soul-satisfying dish that delivers the comforting essence of lasagna without the fuss of layering and baking. The beauty of this soup lies in its simplicity—each bowl is a perfect balance of savory, cheesy, and slightly tangy, with every bite offering a satisfying depth of flavor. Ideal for busy weeknights, this cozy soup is sure to become a family favorite, filling your home with delicious aromas and leaving you with a belly full of warmth and contentment.
Crockpot Lasagna Soup
Ingredients
- 1 1/2 pounds 93/7 lean ground beef
- 1 1/2 cups finely chopped yellow onion
- 6 cloves garlic, finely chopped
- 1 1/2 teaspoons table salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 6 cups beef broth
- 1 (24-ounce) jar marinara sauce (such as Rao's)
- 1 (15-ounce) can diced tomatoes, drained
- 1 (6-ounce) can basil, garlic, and oregano tomato paste
- 1/4 teaspoon crushed red pepper, plus more for garnish
- 8 ounces uncooked lasagna noodles, broken into 1 3/4-inch pieces (About 8 to 9 sheets)
- 2 cups fresh baby spinach, chopped
- 1 (15-ounce) container whole milk ricotta cheese
- freshly grated Parmesan cheese, to taste
Instructions
- Collect all the necessary ingredients before you begin. This ensures you have everything on hand, making the cooking process smoother and more efficient. Preparing in advance helps you stay organized and ensures you don't miss any crucial components while cooking.
- In a large nonstick skillet, combine the ground beef, onion, garlic, ½ teaspoon salt, and ½ teaspoon black pepper. Cook over medium-high heat, stirring occasionally, until the beef is browned and cooked through, and the onions are softened, about 8 minutes. Once cooked, transfer the mixture to a 6-quart slow cooker. This step allows the flavors to meld together before continuing the cooking process in the slow cooker.
- Add the beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, 1 teaspoon salt, and ¼ teaspoon black pepper to the slow cooker. Stir everything together until well combined. This ensures that the flavors blend evenly, creating a rich and flavorful base for the soup.
- Cover the slow cooker and cook on LOW for 3 ½ to 4 hours, or on HIGH for 2 hours, until the soup has thickened slightly. This slow cooking process allows the flavors to fully develop and the broth to reduce, resulting in a rich, hearty soup with a satisfying texture.
- Stir the broken lasagna noodles into the crockpot, ensuring the pieces are fully submerged in the liquid. Cover the slow cooker and cook on HIGH for about 30 minutes, or until the noodles are al dente. This step allows the noodles to absorb the flavors of the broth and become tender without overcooking.
- Add the spinach to the crockpot during the last 5 minutes of cooking. Stir it in gently, allowing it to wilt and blend into the soup, adding a fresh, vibrant flavor and a boost of nutrition to the dish.
- Serve the soup with a generous dollop of ricotta cheese and a sprinkle of Parmesan on top. Garnish with a pinch of crushed red pepper for an extra kick of heat and a burst of flavor. This finishing touch adds richness and a subtle spice, elevating the dish’s taste and presentation.
