Description
This hearty Crock Pot Cheesy Lasagna Soup combines the rich flavors of traditional lasagna with the convenience of slow cooking. Ground beef, tomatoes, and Italian herbs simmer all day alongside broken lasagna noodles, then finish with a creamy blend of cream cheese, mozzarella, Parmesan, and ricotta for an indulgent, comforting meal perfect for any occasion.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomato Base
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
Broth and Seasonings
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Pasta and Cheeses
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 (8-ounce) package cream cheese, cubed
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/2 cup ricotta cheese
Optional Garnish
- 1 tablespoon chopped fresh basil
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef, breaking it apart with a spatula until browned and fully cooked.
- Drain and transfer beef: Drain any excess fat from the beef and transfer it to the crock pot.
- Sauté onion: Add the diced onion to the same skillet and sauté for about 3-4 minutes until softened and translucent.
- Cook garlic: Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
- Add aromatics to crock pot: Transfer the cooked onion and garlic to the crock pot with the beef.
- Add tomato components: Pour the crushed tomatoes, tomato sauce, and tomato paste into the crock pot with the meat and vegetables.
- Pour in broth: Add the chicken broth to the crock pot, stirring everything together to combine.
- Season the soup: Sprinkle in the dried basil, dried oregano, red pepper flakes, salt, and black pepper, stirring to distribute evenly.
- Add noodles: Break the uncooked lasagna noodles into smaller pieces and add them to the crock pot, stirring to ensure they are submerged in the liquid.
- Slow cook: Cover the crock pot with the lid and cook on low for 4-6 hours, or until the noodles are tender and fully cooked.
- Melt cream cheese: Once the soup is finished cooking, stir in the cubed cream cheese until it is fully melted and incorporated into the soup.
- Add shredded cheeses: Add the shredded mozzarella cheese and grated Parmesan cheese, stirring until both cheeses are melted and the soup is creamy.
- Incorporate ricotta: Stir in the ricotta cheese, mixing until well combined and the soup has a creamy texture.
- Adjust seasoning: Taste and adjust the seasoning if necessary, adding more salt, pepper, or red pepper flakes to your preference.
- Garnish: If desired, sprinkle with chopped fresh basil before serving for an added touch of flavor and color.
- Serve: Serve the cheesy lasagna soup hot, and enjoy a comforting, hearty bowl of deliciousness!
Notes
- For a vegetarian version, substitute ground beef with plant-based crumbles and use vegetable broth instead of chicken broth.
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the soup.
- If you prefer a thicker soup, reduce the amount of chicken broth by 1 cup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
- Add extra red pepper flakes for more heat, or omit them if you prefer a milder flavor.
- Fresh basil added at the end brightens the flavor but can be omitted if unavailable.
