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Crockpot Lasagna Soup
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Crockpot Lasagna Soup

Prep Time6 minutes
Cook Time20 minutes
Total Time26 minutes

Ingredients

  • Ground beef or Italian sausage – because soup deserves protein too.
  • Onion – chopped up because flavor.
  • Garlic cloves – minced because life without garlic is sad.
  • Crushed tomatoes canned – the saucy base of it all.
  • Tomato paste – for that rich “I actually know what I’m doing” flavor.
  • Beef broth or chicken, if you prefer – keeps things soup-y instead of stew-y.
  • Lasagna noodles – broken into bite-sized chunks. No perfect squares needed—embrace chaos.
  • Italian seasoning – the all-in-one herb magic.
  • Salt & pepper – because duh.
  • Ricotta cheese – the creamy topping that makes this legit.
  • Mozzarella & Parmesan cheese – melty stretchy, cheesy goodness.
  • Fresh basil or parsley – garnish because we eat with our eyes too.

Instructions

  • Brown the meat. In a skillet, cook the ground beef (or sausage) with onions and garlic until browned. Drain the grease, unless you want greasy soup vibes.
  • Dump it in the crockpot. Add the meat mixture, crushed tomatoes, tomato paste, broth, and Italian seasoning. Stir like you’re pretending to know what you’re doing.
  • Cook low and slow. Set the crockpot to low for 6–7 hours, or high for 3–4 hours. This is your “Netflix and ignore the kitchen” time.
  • Add noodles later. About 30 minutes before serving, toss in the broken lasagna noodles. Don’t put them in too early unless you want lasagna mush.
  • Cheese it up. Right before serving, stir in mozzarella. Scoop into bowls, then dollop ricotta and sprinkle Parmesan on top.
  • Garnish and serve. Add basil or parsley for fancy vibes. Then grab a spoon and dig in.