Crockpot Lasagna Soup
This recipe simplifies classic lasagna into a comforting slow-cooker soup. Browned ground beef, marinara, diced tomatoes, and spices simmer to create a rich base. Lasagna noodles are added at the end, and the soup is finished with creamy ricotta and Parmesan, delivering all the beloved flavors of lasagna in a convenient bowl.
Equipment
- 1 Large Skillet
- 1 6-Quart Slow Cooker
- 1 Wooden Spoon or Spatula
- 1 Mixing Bowl
- 1 Ladle
Ingredients
Main
- 1 1/2 pound 93/7 lean ground beef
- 1 medium 9 ounce yellow onion, finely chopped (about 1 1/2 cups)
- 2 tablespoon finely chopped garlic from 6 medium cloves
- 1 1/2 teaspoon table salt divided
- 3/4 teaspoon 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 ounce uncooked lasagna noodles broken into 1 3/4-inch pieces (about 8 to 9 sheets)
- 2 cups fresh baby spinach chopped (about 2 ounce)
- 1 15 ounce container whole-milk ricotta cheese (about 2 cups)
- Grated Parmesan cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon, until no pink remains.
- Drain off any excess grease from the beef, then add the finely chopped yellow onion to the skillet and sauté until softened and translucent, about 5-7 minutes.
- Stir in the finely chopped garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper, cooking for another minute until fragrant.
- Transfer the beef and onion mixture to a 6-quart slow cooker.
- Add the beef broth, marinara sauce, drained diced tomatoes, basil, garlic, and oregano tomato paste, and crushed red pepper to the slow cooker. Stir well to combine.
- Cover and cook on high for 2 1/2 to 3 hours, or on low for 5 to 6 hours, allowing the flavors to meld.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook until the noodles are al dente, ensuring they do not become overcooked.
- In a separate small bowl, combine the ricotta cheese with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Stir in the chopped fresh baby spinach into the soup until wilted.
- Ladle the hot soup into bowls, dollop with the seasoned ricotta cheese, and garnish with grated Parmesan cheese and extra crushed red pepper, if desired.
Notes
Achieve maximum flavor by thoroughly browning the ground beef and sautéing the onion and garlic until deeply caramelized before adding to the slow cooker. This foundational step builds a rich umami base. Ensure the lasagna noodles are broken into appropriately sized pieces to prevent clumping and allow for even cooking in the soup. Do not add the noodles too early; they should only cook until al dente to avoid becoming mushy. The ricotta cheese mixture should be dolloped just before serving to maintain its creamy texture and distinct flavor, offering a cooling contrast to the hot soup.