Crazy Easy Crockpot Lasagna Soup

I’ve included some videos I found relevant and helpful. 😍

Are you craving lasagna but don’t want to spend hours in the kitchen? This Crazy Easy Crockpot Lasagna Soup is the answer to your prayers. You can have all the yummy flavors of lasagna in a cozy soup with just 15 minutes of prep time. Simply brown some ground beef, toss everything in your slow cooker, and let it do the work for you.

This recipe is perfect for busy weeknights or lazy weekends. The slow cooker turns simple ingredients like ground beef, lasagna noodles, and marinara sauce into a comforting meal that’s sure to please the whole family. Plus, you can customize it with your favorite toppings like gooey mozzarella cheese and fresh basil.

Exact Ingredients List

Here’s what you’ll need to make this yummy crockpot lasagna soup:

• 1 pound ground beef
• 2 tablespoons dehydrated minced onion
• 2 teaspoons garlic powder
• 1 1/2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 3/4 teaspoon kosher salt
• 3 cups beef or chicken broth
• 4 lasagna noodles
• 1 (24 oz) jar marinara sauce
• 1/3 cup heavy cream

For toppings, you can add:

• Shredded mozzarella cheese
• Fresh chopped basil

This recipe makes 4-5 servings. It’s super easy to put together! You won’t need to chop anything. Just brown the meat and toss everything in your slow cooker.

The prep time is about 15 minutes. Cooking takes 2-3 hours on high in the slow cooker. Make sure to break the lasagna noodles into 1-inch pieces before adding them to the pot.

You can use either beef or chicken broth. Pick your favorite marinara sauce for the best flavor. The heavy cream gets added at the end to make the soup nice and creamy.

Instructions

Get ready to make a yummy lasagna soup in your crockpot! Here’s how:

Brown the beef in a pan for 5 minutes. Drain the grease and put the meat in your slow cooker.

Mix in the onion, garlic powder, Italian seasoning, pepper, and salt. Stir well to coat the beef.

Pour in the broth. Break up the lasagna noodles into small pieces and add them to the pot.

Add the marinara sauce and give everything a good stir.

Cover and cook on high for 2-3 hours. Check if the pasta is done.

Mix some soup with the cream in a small bowl. This warms up the cream. Then add it to the slow cooker.

Your soup is ready! Serve it hot in bowls. You can top it with cheese and basil if you like.

This recipe is super easy. You don’t need to chop anything or thicken the soup. Just brown the meat and let your crockpot do the rest. It’s perfect for busy days when you want a tasty meal without much work.

Enjoy your homemade lasagna soup!

Possible Substitutes List

Can’t find all the ingredients? No worries! Here are some easy swaps you can make:

Meat options:

• Ground turkey or chicken instead of beef
• Italian sausage for extra flavor
• Vegetarian? Try crumbled tofu or plant-based ground “meat”

Noodle alternatives:

• Regular lasagna noodles → Any short pasta like penne or rotini
• Gluten-free? Use gluten-free lasagna noodles or zucchini ribbons

Sauce swaps:

• Jarred marinara → Homemade tomato sauce or crushed tomatoes
• Cream → Milk or half-and-half (it’ll be less rich, but still yummy!)

Seasoning substitutes:

• Fresh minced garlic instead of powder (use 2-3 cloves)
• Fresh chopped onion instead of dried (use 1 small onion)
• No Italian seasoning? Mix dried basil, oregano, and thyme

Remember, cooking is all about making it work for you! These swaps will change the flavor a bit, but your soup will still be tasty.

How To Make It Diabetes-Friendly

To make this lasagna soup more diabetes-friendly, you can make a few simple swaps. Use lean ground turkey instead of beef to reduce saturated fat. Pick whole wheat or high-fiber lasagna noodles to add more fiber.

Choose a low-sugar marinara sauce. Many store-bought sauces have added sugars, so read labels carefully. You can also make your own with canned tomatoes and seasonings.

Replace the heavy cream with unsweetened almond milk or low-fat Greek yogurt. This cuts calories and carbs while keeping a creamy texture.

For toppings, use a small amount of part-skim mozzarella. Add extra veggies like zucchini or spinach to boost nutrients without many carbs.

Watch your portion sizes. Stick to about 1 cup of soup per serving. Pair it with a side salad for a balanced meal.

To reduce carbs further, you can skip the noodles. Use thinly sliced zucchini or cabbage instead for a similar texture.

Remember to check your blood sugar after trying this new recipe. Everyone responds differently to foods, so monitor how it affects you.

Tips, Tricks & Storing

To save time, brown the ground beef ahead and store it in the fridge. This way, you can just toss it in the slow cooker when you’re ready to make the soup.

For extra flavor, try using Italian sausage instead of ground beef. It adds a nice kick to the dish.

Don’t overcook the noodles. Check them after 2 hours to make sure they’re not getting mushy.

If you like your soup thicker, use less broth. For a thinner soup, add more broth or a splash of water.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. The soup might thicken up, so add a bit of broth when reheating.

Freeze portions for quick meals later. Let the soup cool completely, then put it in freezer-safe containers. It’ll keep for up to 3 months.

When reheating frozen soup, thaw it in the fridge overnight. Then warm it up on the stove or in the microwave.

Try different cheeses on top. Parmesan or ricotta are great options besides mozzarella.

Add some veggies like spinach or zucchini in the last 30 minutes of cooking for extra nutrition.