Description
Crockpot Lasagna Soup delivers all the hearty, cheesy goodness of classic lasagna in a fuss-free, spoonable slow cooker format. Packed with ground beef, marinara, tender noodles, spinach, and creamy ricotta, this comforting pasta soup is the perfect solution for cozy weeknight dinners.
Ingredients
1 1/2 pounds lean ground beef (680 g, 93/7)
1 1/2 cups chopped yellow onion (360 ml)
6 garlic cloves, finely chopped
1 1/2 teaspoons salt (9 g, divided)
3/4 teaspoon black pepper (1.5 g, divided)
6 cups beef broth (1.4 liters)
24 ounces marinara sauce (680 g)
15 ounces diced tomatoes, drained (425 g)
6 ounces tomato paste with basil, garlic, and oregano (170 g)
1/4 teaspoon crushed red pepper (0.5 g) + extra for garnish
8 ounces uncooked lasagna noodles, broken into pieces (225 g)
2 cups chopped fresh baby spinach (60 g)
15 ounces whole milk ricotta cheese (425 g)
Freshly grated Parmesan cheese to taste
Instructions
In a skillet over medium-high heat, cook ground beef, onion, garlic, 1/2 tsp salt, and 1/2 tsp black pepper for 8 minutes until browned.
Transfer mixture to a 6-quart crockpot.
Add beef broth, marinara, diced tomatoes, tomato paste, crushed red pepper, and remaining salt and pepper. Stir to combine.
Cook on LOW for 3.5 to 4 hours or HIGH for 2 hours.
Stir in broken noodles and cook on HIGH for 30 minutes until pasta is tender.
Add spinach in the final 5 minutes and stir until wilted.
Serve hot with a dollop of ricotta and a sprinkle of Parmesan. Garnish with crushed red pepper if desired.
Notes
For thinner soup, add extra broth.
Cook noodles separately if making ahead.
Add vegetables like zucchini or mushrooms for more nutrition.
Store ricotta separately for the best texture during reheating.
- Prep Time: 15 minutes
- Cook Time: 4–5 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American