If you’re looking for the perfect comfort food to warm you up on cozy nights, look no further than this Crockpot Lasagna Soup recipe! It’s packed with the rich flavors of traditional lasagna, but in a warming soup that your whole family will love.
Why You’ll Love Slow-Cooker Lasagna Soup
- Easy Preparation: With just a few minutes of prep, you can throw everything into your slow cooker and let it do the work for you.
- Hearty and Filling: This soup is a complete meal in itself, packed with beef, sausage, lasagna noodles, and rich cheese, all you need to do is pair it with some garlic bread and you’re set!
- Flexible Ingredients: From ground beef to mild Italian sausage, you can customize it to suit the whole family.
- Perfect Comfort Food: The flavors of lasagna in a cozy, soup form, is ideal for chilly nights or when you are just craving a good comfort meal.
Ingredients
- Ground Beef
- Italian Sausage
- Marinara Sauce
- Chicken Broth
- Italian Seasoning
- Onion Powder
- Garlic Powder
- Salt & Black Pepper
- Yellow Onion
- Heavy Whipping Cream
- Lasagna Sheets
- Ricotta Cheese
- Mozzarella Cheese
How To Make Easy Crockpot Lasagna Soup
In a large skillet over medium-high heat, brown the ground beef, Italian sausage, and onions until fully cooked with no pink remaining. Drain off any excess grease and season the mixture with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
Transfer the seasoned meat, beef broth, and marinara sauce into the crockpot. Cook on low heat for 6-8 hours or on high for 3-4 hours.
Once the cooking time is up, stir in the heavy cream and add the broken lasagna noodles to the crockpot. Let the noodles cook for 30-45 minutes or until they reach an al dente texture. In the last five minutes, mix in the ricotta cheese and top with a generous sprinkle of mozzarella cheese. Serve and enjoy this delicious Crockpot Lasagna Soup!
Tip and Tricks for Slow Cooker Lasagna Soup
- Extra Seasoning: If you like a little kick, add extra Italian seasoning, garlic powder, or a splash of hot sauce.
- Different Noodles: If you don’t have lasagna noodles, you can use other types like cheese tortellini or regular pasta noodles.
- Freeze It: Leftover Lasagna soup freezes well in freeze-safe bags for up to 3 months. Reheat over low heat, adding a splash of water or broth if needed.
- Serving Suggestion: Serve with crusty garlic bread for the perfect combination!
How To Store Leftovers
- Refrigerate: Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, freeze the soup in freeze-safe bags for up to 3 months.
FAQ
- Can I use beef broth instead of chicken broth? Yes, you can substitute beef broth for chicken broth if you prefer a more rich flavor.
- How do I prevent the noodles from getting mushy? Cook the noodles separately and add them to the soup just before serving. This way, they’ll stay al dente.
- Can I make this in an Instant Pot? Absolutely! You can brown the meat in your Instant Pot, then pressure cook the soup for about 20 minutes before adding the noodles to finish cooking.
- Can I use cottage cheese instead of ricotta? Yes! Cottage cheese is a great substitute if you prefer not to use ricotta cheese.
- How can I make this spicy? To give it a little extra kick, try using hot Italian sausage and adding a few red chili flakes.
If you gave this recipe a try, drop a comment below! I love reading your feedback!
Still hungry? Check out a few more of my favorites:
Ingredients
- 1 pound Ground Beef
- 1 pound Italian Sausage
- 24 ounce Marinara Sauce
- 2 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt & Black Pepper to taste
- ½ Yellow Onion diced
- ½ cup Heavy Whipping Cream
- 10 Lasagna Sheets broken
- ½ cup Ricotta Cheese
- ½ cup Mozzarella Cheese shredded
Instructions
- In a large skillet over medium high heat, cook the ground beef, Italian sausage and onions until no pink is visible. Drain off excess grease and season with onion powder, garlic powder, Italian seasoning, and salt & black pepper.
- Add the meat, broth, and marinara sauce to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
- Once finished cooking, add the heavy whipping cream and broken lasagna sheets to the crockpot. Stir together and allow the lasagna sheets to cook for 30-45 minutes or until al dente. In the last five minutes add in the ricotta cheese and sprinkle the mozzarella cheese on top. Serve & enjoy!
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