Hey there! If you love the cozy, cheesy, saucy goodness of lasagna but don’t feel like dealing with all the layers, this Crockpot Lasagna Soup with Ground Beef is about to be your new best friend. It’s everything you love about lasagna—savory ground beef, rich tomato sauce, gooey melted cheese—all simmered together in your slow cooker. The best part? It’s super kid-friendly, easy to make, and perfect for busy weeknights. So grab your crockpot and let’s make some magic happen!
What You’ll Need
Ingredients:
- 1 lb ground beef
- 1 small onion, diced
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup ricotta cheese
- Fresh basil, for garnish
Tools:
- Crockpot (6 qt or larger)
- Skillet
- Wooden spoon
- Knife and cutting board
- Ladle
Pro Tips for Perfect Crockpot Lasagna Soup
- Don’t overcook the noodles! Add them near the end of cooking so they stay al dente and don’t turn mushy.
- Want it extra cheesy? Stir shredded mozzarella directly into the soup before serving for a super cheesy experience.
- Make it kid-friendly: Skip the red pepper flakes if your kiddos prefer mild flavors.
- Brown the beef first! It locks in flavor and prevents the soup from being greasy.
- Fresh basil for the win! A sprinkle of fresh basil right before serving brightens up the flavors.
Substitutions & Variations
- Protein Swap: Use ground turkey, chicken, or Italian sausage instead of ground beef.
- Gluten-Free: Swap the lasagna noodles for gluten-free pasta.
- Veggie-Loaded: Toss in some spinach, zucchini, or mushrooms for added nutrition.
- Creamier Soup: Add a splash of heavy cream or half-and-half for a richer broth.
Make Ahead Tips
- Prep the ground beef, onions, and garlic the night before and store them in the fridge.
- You can even assemble all the ingredients (except the noodles) in the crockpot and refrigerate overnight. Just pop it in and start cooking in the morning!
Instructions
1. Brown the Beef
In a skillet, cook the ground beef over medium heat until browned. Add the diced onion and garlic, and cook until softened. Drain any excess grease.
2. Assemble in Crockpot
Transfer the cooked beef mixture to the crockpot. Add chicken broth, crushed tomatoes, tomato sauce, Italian seasoning, dried basil, red pepper flakes, and a pinch of salt and pepper. Stir to combine.
3. Cook Low and Slow
Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Add Noodles
About 30 minutes before serving, stir in the broken lasagna noodles. Cook until the noodles are tender, about 20-30 minutes.
5. Finish with Cheese
Ladle the soup into bowls. Top each bowl with a dollop of ricotta, a sprinkle of shredded mozzarella, Parmesan, and fresh basil. Serve with crusty bread!
Leftovers & Storage
- Fridge: Store leftover soup (without the noodles) in an airtight container for up to 4 days. Add fresh-cooked noodles when reheating.
- Freezer: Freeze the soup (before adding noodles) for up to 3 months. Thaw overnight in the fridge, reheat, and add cooked noodles before serving.
Conclusion
This Crockpot Lasagna Soup with Ground Beef is pure comfort in a bowl, perfect for those days when you want all the flavor without the fuss of traditional lasagna. It’s a dish that brings everyone to the table—kids included! Let me know how it turns out for you, and feel free to drop a comment or ask questions below. I’d love to hear about your spin on this cozy favorite. Happy cooking! 🍲
