Crockpot Lasagna Soup Recipe

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Cook Time: 160 minutes

Ingredients

This recipe was originally created to yield 10 servings. Ingredient amounts can be scaled, but cooking times and steps remain the same. Keep in mind that not all recipes scale perfectly.

• 1 1/2 pounds 93/7 lean ground beef
• 1 1/2 cups finely chopped yellow onion
• 6 cloves garlic, finely chopped
• 1 1/2 teaspoons table salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 6 cups beef broth
• 1 (24-ounce) jar marinara sauce
• 1 (15-ounce) can diced tomatoes, drained
• 1 (6-ounce) can tomato paste with basil, garlic, and oregano
• 1/4 teaspoon crushed red pepper, plus more for garnish
• 8 ounces uncooked lasagna noodles, broken into 1 3/4-inch pieces (about 8 to 9 sheets)
• 2 cups fresh baby spinach, chopped
• 1 (15-ounce) whole milk ricotta cheese
• Freshly grated Parmesan cheese, to taste

Directions

1. Gather all ingredients and prepare your workspace.
2. In a large nonstick skillet over medium-high heat, combine the ground beef, chopped onion, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring occasionally, until the beef is browned and the onions are softened, about 8 minutes.
3. Transfer the cooked mixture into a 6-quart slow cooker.
4. Add the beef broth, marinara sauce, diced tomatoes, tomato paste, crushed red pepper, remaining 1 teaspoon salt, and remaining 1/4 teaspoon black pepper. Stir well to combine.
5. Cover and cook on LOW for 3 1/2 to 4 hours until the soup thickens slightly, or on HIGH for 2 hours.
6. Stir in the broken lasagna noodles, making sure they are submerged in the liquid. Cover and cook on HIGH for about 30 minutes, until the pasta is al dente.
7. Add the chopped spinach during the last 5 minutes of cooking, stirring gently to combine.
8. Serve each bowl with a dollop of ricotta and a sprinkle of freshly grated Parmesan. Garnish with extra crushed red pepper if desired.

Nutrition Facts (per serving)

• Calories: 357
• Total Fat: 17g (21% DV)
• Saturated Fat: 8g (39% DV)
• Cholesterol: 88mg (29% DV)
• Sodium: 1365mg (59% DV)
• Total Carbohydrate: 21g (8% DV)
• Dietary Fiber: 3g (12% DV)
• Total Sugars: 7g
• Protein: 30g (61% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 180mg (14% DV)
• Iron: 4mg (22% DV)
• Potassium: 884mg (19% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrient information is based on available data; consult a healthcare professional if you follow a medically restrictive diet.

The Story Behind Crockpot Lasagna Soup

Crockpot Lasagna Soup is a modern twist on the traditional Italian lasagna, blending the layered richness of the classic dish with the comforting, hearty warmth of a soup. While lasagna itself has origins dating back to medieval Italy, this soup adaptation emerged in the 21st century as home cooks sought quicker, simpler ways to enjoy the flavors of lasagna without the time-consuming baking process. Slow cookers became popular kitchen appliances, and creative minds combined convenience with nostalgia to create this one-pot meal that captures the essence of Italy in a bowl.

Regional Variations

Although lasagna originates from Italy, Crockpot Lasagna Soup has largely become an American innovation. In different regions, variations reflect local tastes: some use spicy Italian sausage in the Midwest, while coastal areas may incorporate fresh seafood or herbs for a lighter flavor. Southern versions sometimes include cream cheese or more robust spices, while Northern adaptations emphasize ricotta and Parmesan for richer, creamier textures. Regardless of location, the key componentstomato-based broth, noodles, cheese, and meatremain consistent.

How It Differs from Traditional Lasagna

Unlike baked lasagna, which is layered and requires precise oven timing, Crockpot Lasagna Soup is deconstructed. The lasagna noodles are broken into pieces, allowing them to cook evenly in the savory tomato broth. Ricotta and Parmesan are stirred in or dolloped on top just before serving, creating the same creamy, cheesy effect without the oven-bound structure. This soup version also allows more flexibility with ingredients, including spinach, zucchini, or alternative pasta types, making it lighter and faster while retaining authentic lasagna flavors.

Where It Is Typically Served

This soup has found its place in casual family dinners, potlucks, and cozy winter meals. It is often served with crusty bread or garlic toast to soak up the flavorful broth. In restaurants, it is featured as a comforting appetizer or main course, particularly in Italian-American bistros and cafes. Its flexibility also makes it a popular dish for slow-cooker gatherings or weekly meal prep, feeding large groups without the need for complicated preparation.

Interesting Facts

• Despite being a modern creation, Crockpot Lasagna Soup has quickly gained popularity in home cooking competitions and online recipe communities.
• The recipe is highly customizable: some people substitute lasagna noodles with tortellini or penne, creating endless variations.
• Breaking the noodles into smaller pieces allows the soup to thicken naturally, making it hearty and filling without additional thickeners.
• This dish combines comfort food with efficiency, showing how traditional recipes can evolve to meet modern cooking lifestyles.
• Many cooks top it with fresh herbs like basil or parsley, enhancing its aroma and adding a subtle Italian touch.

Crockpot Lasagna Soup exemplifies how classic recipes can adapt to modern kitchens, offering all the flavors of lasagna in a convenient, one-pot meal. It remains a favorite for families, casual dinners, and anyone craving a warm, cheesy, and satisfying dish with minimal effort.

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