Creamy Lasagna Soup Crockpot Easy
A cozy, rich slow cooker soup made with ground beef, marinara sauce, tender broken lasagna noodles, and a rich combination of melted mozzarella, ricotta, cream cheese, and Parmesan.
Equipment
- Skillet
- Slow Cooker / Crockpot (6-quart or larger)
- Wooden spoon
- Chef’s knife
- Cutting board
- Soup ladle
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion diced
- 4 garlic cloves minced
- 1 tablespoon olive oil
- 4 cups beef broth
- 2 cups marinara sauce
- 1 14-ounce can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- Salt and black pepper to taste
- 8 lasagna noodles broken into bite-size pieces
- 4 ounces cream cheese softened
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- Fresh parsley fresh basil, or heavy cream (optional for serving)
Instructions
- Brown the Beef: Heat 1 tbsp olive oil in a skillet over medium heat. Add diced onion and cook for 3 minutes until softened. Stir in minced garlic for 1 minute. Add ground beef, cook until browned, drain excess grease, and transfer the mixture to the slow cooker.Slow Cook the Base: Pour in beef broth, marinara sauce, diced tomatoes, and tomato paste. Add Italian seasoning, basil, oregano, paprika, salt, and black pepper. Stir well, cover, and cook on Low for 6–7 hours (or High for 3–4 hours).Add Noodles & Dairy: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender. Once cooked, reduce heat to Warm and stir in cream cheese, mozzarella, Parmesan, and ricotta until smooth and creamy.Garnish & Serve: Ladle into bowls and top with fresh parsley, basil, an extra dollop of ricotta, or red pepper flakes. Serve warm with garlic bread!