Easy Crockpot Lasagna Soup with Ground Beef
This Easy Crockpot Lasagna Soup with Ground Beef and Ricotta Cheese has all the comforting flavors of classic lasagna in a simple slow cooker meal. It combines seasoned ground beef, rich tomato sauce, tender lasagna noodles, Italian herbs, and a creamy ricotta topping for a hearty family dinner.
Ingredients
For the Soup
- 1 pound lean ground beef
- 1 tablespoon olive oil if needed
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 jar 24 ounces, marinara sauce
- 1 can 28 ounces, crushed tomatoes
- 1 can 14.5 ounces, diced tomatoes
- 2 tablespoons tomato paste
- 4 cups low-sodium beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 8 ounces lasagna noodles broken into smaller pieces
For the Ricotta Cheese Topping
- 1 cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 tablespoon milk or cream optional
Optional Garnishes
- Fresh basil
- Chopped fresh parsley
- Extra shredded mozzarella
- Grated Parmesan cheese
- Crushed red pepper flakes
- Freshly ground black pepper
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook for approximately 5–7 minutes, breaking it apart with a wooden spoon, until it is no longer pink.
- Add the diced onion and cook for 3–4 minutes, until it begins to soften.
- Stir in the minced garlic and cook for approximately 30 seconds, until fragrant.
- Drain any excess grease from the skillet. Transfer the browned beef mixture to the crockpot.
- Add the marinara sauce, crushed tomatoes, diced tomatoes, tomato paste, beef broth, Italian seasoning, dried basil, dried oregano, salt, black pepper, and red pepper flakes.
- Stir the soup ingredients until well combined.
- Cover the crockpot and cook on LOW for approximately 4–5 hours, or until the soup is hot and the onions are tender. Use your tested cooking time because slow cookers can vary.
- Break the lasagna noodles into smaller pieces. Add them to the crockpot during the final 25–35 minutes of cooking.
- Stir the noodles into the tomato broth. Cover and continue cooking until the noodles are tender but still slightly firm.
- While the noodles cook, prepare the ricotta topping. In a small bowl, combine the ricotta cheese, mozzarella, Parmesan, Italian seasoning, and black pepper.
- Stir the ricotta mixture until smooth. Add the milk or cream if you want a softer, creamier consistency.
- Taste the soup and adjust the salt, pepper, Italian seasoning, or red pepper flakes as needed.
- Ladle the hot lasagna soup into bowls.
- Top each serving with a spoonful of the ricotta mixture.
- Garnish with fresh basil, parsley, extra mozzarella, Parmesan, or red pepper flakes.
- Serve immediately with garlic bread, crusty Italian bread, breadsticks, or a simple green salad.
Notes
- Noodle tip: Add the lasagna noodles near the end of cooking to help prevent them from becoming mushy.
- Ricotta substitute: Cottage cheese can replace ricotta. Blend it first for a smoother topping.
- Meat substitute: Ground turkey, Italian sausage, or a combination of ground beef and sausage can be used.
- Vegetable additions: Add mushrooms, spinach, zucchini, or bell peppers if desired.
- Spice adjustment: Omit the red pepper flakes for a mild soup or add more for extra heat.
- Consistency adjustment: Add extra beef broth when reheating if the soup becomes too thick.
- Storage: Store cooled soup in an airtight container in the refrigerator. Keep the ricotta topping separate when possible.
- Freezing: For the best texture, freeze the soup without the noodles and prepare fresh noodles when reheating.
- Best served: Hot, with ricotta topping, mozzarella, Parmesan, and fresh basil.