Crockpot Lasagna Soup (Easy Recipe)
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Craving lasagna but don’t want to spend hours in the kitchen? This crockpot lasagna soup is the perfect solution. You can enjoy all the yummy flavors of lasagna in an easy one-pot meal that cooks while you relax. The slow cooker does most of the work, simmering ground beef, tomatoes, and herbs into a rich, flavorful broth.
When it’s almost done, you just toss in some broken lasagna noodles and let them cook until tender. Top it off with melty cheese and fresh basil for that classic lasagna taste. It’s a warm, comforting meal that’s sure to become a family favorite.
Exact Ingredients List
Here’s what you’ll need to make this yummy crockpot lasagna soup:
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 bay leaf
- 1 cup water
- 8 ounces lasagna noodles (about 10 noodles), broken
For topping:
- Handful of chopped fresh basil
- Shredded mozzarella cheese
- Sliced provolone cheese
- Grated Parmesan cheese
Make sure to have all these ingredients ready before you start cooking. The mix of herbs, spices, and cheeses will give your soup that classic lasagna taste you love!
Instructions
Cook ground beef in a skillet over medium-high heat for 5-8 minutes. Break it into small pieces as it browns.
Add garlic powder, salt, and pepper to the meat. Drain on a paper towel-lined plate.
Put the beef in your slow cooker. Add broth, tomatoes, sauce, herbs, garlic, onion, bay leaf, and water. Cook on high for 5 1/2 hours or low for 7 1/2 hours.
Break up lasagna noodles and add them to the pot. Cook for 30 more minutes.
Stir in fresh basil just before serving.
Preheat your oven’s broiler. Pour soup into oven-safe bowls. Top with mozzarella, provolone, and parmesan.
Place bowls on a baking sheet. Broil for 5-8 minutes until cheese bubbles.
Serve hot and enjoy your homemade lasagna soup!
Possible Substitutes List
You can easily change up this crockpot lasagna soup recipe to suit your tastes. Here are some tasty swaps:
Meat options:
- Ground turkey instead of beef
- Italian sausage for extra flavor
- Vegetarian? Try crumbled tofu or plant-based meat
Noodle swaps:
- Use short pasta like penne or rotini
- Try whole wheat lasagna noodles
- Go gluten-free with rice noodles
Cheese choices:
- Ricotta instead of provolone
- Add some crumbled feta
- Skip the cheese for a dairy-free version
Veggie boost:
- Toss in some spinach or kale
- Add diced zucchini or carrots
- Mix in some mushrooms
You can also play with the herbs. Try fresh basil instead of dried oregano. Or add a pinch of red pepper flakes for some heat. The options are endless!
How To Make It Diabetes-Friendly
To make this crockpot lasagna soup more diabetes-friendly, you can try a few easy swaps. Use lean ground turkey instead of beef to cut down on fat. Replace regular lasagna noodles with whole wheat or zucchini noodles for fewer carbs.
Cut the salt in half to reduce sodium. Add more veggies like spinach or bell peppers for extra nutrients. Use low-fat cheese options for the toppings.
Here are some specific changes:
- 1 pound lean ground turkey (93% lean)
- 1 1/4 teaspoons kosher salt
- 4 cups low-sodium chicken broth
- 8 ounces whole wheat lasagna noodles
- 1 cup chopped spinach
- Part-skim mozzarella for topping
These swaps will lower the calories, carbs, and fat while keeping the yummy lasagna flavor. You can still follow the same easy cooking steps. Just toss everything in your crockpot and let it simmer away!
Remember to watch your portion sizes too. Stick to about 1-1.5 cups of soup per serving. Pair it with a side salad for a balanced meal that won’t spike your blood sugar.
Tips, Tricks & Storing
To make this soup even tastier, try using Italian sausage instead of ground beef. It adds extra flavor and spice. You can also toss in some spinach or zucchini for added nutrition.
Break your lasagna noodles into small pieces before adding them to the pot. This makes the soup easier to eat and ensures every bite has noodles.
For a creamier soup, stir in a cup of heavy cream just before serving. It gives the broth a rich, velvety texture.
Don’t forget to remove the bay leaf before serving! It’s not fun to bite into.
Storing your lasagna soup is easy. Let it cool, then put it in an airtight container. It’ll keep in the fridge for 3-4 days. When reheating, add a splash of water or broth to thin it out if needed.
You can freeze this soup too! It’ll last up to 3 months in the freezer. Just leave out the noodles when freezing, and add fresh ones when you reheat it.
For meal prep, make a big batch on Sunday and enjoy it all week. It’s a great grab-and-go lunch option.