Description

This hearty Crock Pot Lasagna Soup combines all the flavors of classic lasagna in a comforting, easy-to-make soup. Ground beef, aromatic onions, garlic, and a medley of tomato products simmer slowly with herbs and beef broth. Uncooked rotini pasta cooks directly in the crock pot, making mealtime simple and hands-off. Topped with a creamy ricotta and parsley mixture, shredded mozzarella, and Parmesan cheese, this soup delivers rich, layered Italian flavors perfect for cozy dinners.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
1 onion, chopped
3 cloves garlic, minced

Tomato Base

1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste

Broth and Seasonings

4 cups beef broth
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

Pasta

2 cups uncooked rotini pasta

Cheese Toppings

1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Herbs

2 tablespoons parsley, chopped

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Instructions

Brown the Beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat to reduce greasiness.
Sauté Onions and Garlic: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onions turn translucent and fragrant, enhancing the flavor base.
Transfer to Crock Pot: Move the cooked beef, onions, and garlic mixture into your crock pot to prepare for slow cooking.
Add Tomato Ingredients and Broth: Stir in the crushed tomatoes, tomato sauce, tomato paste, and beef broth until well combined, creating a rich, hearty soup base.
Season the Soup: Add dried basil, dried oregano, salt, and black pepper to the mixture. Stir thoroughly to distribute the seasonings evenly.
Slow Cook: Cover the crock pot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours to develop deep flavors.
Add Pasta: About 30 minutes before serving, stir in the uncooked rotini pasta. Continue cooking until the pasta becomes tender but still holds its shape.
Prepare Ricotta Mixture: In a small bowl, combine the ricotta cheese with the chopped parsley, blending the creamy texture with fresh herb flavor.
Serve with Ricotta: Spoon a dollop of the ricotta and parsley mixture into each serving bowl for a creamy counterpoint to the tomato base.
Ladle Soup and Add Cheeses: Ladle the hot lasagna soup over the ricotta mixture, then sprinkle shredded mozzarella and grated Parmesan cheese on top for a cheesy finish.
Enjoy: Serve immediately while hot, savoring the comforting and robust flavors of this crock pot lasagna soup.

Notes

For a vegetarian version, substitute ground beef with mushrooms or plant-based meat alternatives and use vegetable broth.
You can add additional vegetables such as bell peppers or spinach for more nutrition and flavor.
If you prefer a thicker soup, reduce the beef broth to 3 cups.
Ensure pasta is added carefully in the last 30 minutes to avoid overcooking and becoming mushy.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.