There’s something about the smell of lasagna that just screams “home.” I remember as a kid, my Nonna would spend all afternoon layering pasta, sauce, ricotta, and cheese. The whole house would be filled with that rich, Italian aroma. It was pure love on a plate. But let’s be honest, those elaborate lasagna builds take time. That’s why I’ve created this: Crockpot Lasagna Soup. All the deliciousness, none of the fuss. It’s a weeknight game-changer, delivering all the comforting flavors of classic lasagna in a hearty, easy-to-make soup.
Why You’ll Love This Crockpot Lasagna Soup
Forget slaving over the oven for hours. This recipe is designed for busy lives. Seriously! Just toss everything into your slow cooker, and let it do its magic. Here’s what makes this soup a winner:
- Effortless: It’s practically hands-off! Minimal prep and maximum flavor.
- Comforting: That classic lasagna taste, but in a warm, hug-in-a-bowl format.
- Family-Friendly: Kids (and adults!) will devour it. It’s a sneaky way to get them to eat more veggies and pasta.
- Versatile: Easily adaptable to dietary needs and preferences (more on that later!).
- Perfect for Meal Prep: Make a big batch on Sunday and enjoy easy lunches or dinners all week long.
The Ingredient List – Your Lasagna Soup Building Blocks
Here’s what you’ll need to build your flavorful crockpot lasagna soup:
- 1 pound Italian Sausage: Sweet or hot, whatever you prefer! (Removed from casings)
- 1 pound Ground Beef: Lean ground beef works best.
- 1 large Onion: Chopped. About 1 cup.
- 2 cloves Garlic: Minced. Fresh is always best!
- 1 (28 ounce) can Crushed Tomatoes: Look for a good quality brand.
- 1 (15 ounce) can Tomato Sauce: Adds richness and body.
- 1 (15 ounce) can Diced Tomatoes: Un-drained; they add texture.
- 4 cups Beef Broth: Low sodium is recommended so you can control the saltiness.
- 1 teaspoon Italian Seasoning: A classic blend of herbs.
- 1/2 teaspoon Dried Oregano: Adds a more pronounced oregano flavor.
- 1/4 teaspoon Red Pepper Flakes: Optional, for a little heat.
- 1 teaspoon Sugar: Balances the acidity of the tomatoes (trust me on this!).
- 12 Lasagna Noodles: Broken into 2-3 inch pieces. Important: Use oven-ready/no-boil noodles.
- 15-20 Lasagna Sheets: Cut into 2-inch squares
- 15 ounces Ricotta Cheese: Full-fat is creamier, but part-skim works too.
- 1 large Egg: Helps bind the ricotta mixture.
- 1/4 cup Chopped Fresh Parsley: For flavor and a little freshness.
- 2 cups Shredded Mozzarella Cheese: And a little extra for topping!
- Salt and Black Pepper: To taste.
Step-by-Step: Bringing the Soup to Life
Now for the fun part! Let’s get cooking.
1. Brown the Meats: In a large skillet over medium-high heat, cook the Italian sausage and ground beef until browned, breaking it up with a spoon. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion to the skillet with the cooked meat. Cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Slow Cooker Time: Transfer the meat and onion mixture to your slow cooker (at least 6-quart size).
4. Add the Sauce Base: Pour in the crushed tomatoes, tomato sauce, and diced tomatoes. Stir well to combine.
5. Season Generously: Add the beef broth, Italian seasoning, oregano, red pepper flakes (if using), and sugar. Season with salt and pepper to taste. Remember you can always add more later!
6. Layer in the Noodles & Ricotta: Gently stir in the broken lasagna noodles and cut lasagna sheets, ensuring they’re submerged in the liquid as much as possible. In a small bowl, combine the ricotta cheese, egg, and parsley. Mix well. Dollop the ricotta mixture over the top of the soup.
7. Slow Cook to Perfection: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the noodles are tender. Check the noodles periodically towards the end of the cooking time to ensure they are not overcooked.
8. Cheesy Finale: Stir in 1 1/2 cups of the shredded mozzarella cheese. Cover again and let it melt, about 10-15 minutes.
9. Serve & Enjoy! Ladle the soup into bowls and top with the remaining mozzarella cheese. A sprinkle of fresh parsley is a nice finishing touch.
Tips, Variations, and Serving Suggestions
Let’s take this soup to the next level!
- Vegetarian Option: Omit the sausage and ground beef. Add 1-2 diced bell peppers and a can of drained and rinsed lentils for added protein and texture.
- Spicier Soup: Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Cheesy Explosion: Add a layer of provolone or parmesan cheese along with the mozzarella.
- Thicker Soup: If you prefer a thicker soup, mash some of the noodles against the side of the slow cooker towards the end of the cooking time.
- Herby Goodness: Add a tablespoon of fresh basil, chopped, during the last 30 minutes of cooking.
- Serve With: A side of garlic bread is a must! A simple salad also complements the richness of the soup. Crusty bread for dipping is also excellent.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
(Optional) Nutritional Information (Approximate per serving – will vary):
- Calories: 450-550
- Protein: 30-40g
- Fat: 25-35g
- Carbohydrates: 30-40g
A Simple Recipe, A Whole Lot of Comfort
There you have it – Crockpot Lasagna Soup! It’s a simplified version of a beloved classic, perfect for busy weeknights and cozy weekends. Don’t be intimidated by the ingredient list; it all comes together so easily in the slow cooker. Trust me, the aroma alone is worth it. So, go ahead, give this recipe a try. I promise, you’ll be making it again and again! Happy cooking!
