This fully loaded crockpot lasagna soup recipe has seasoned ground beef, tender pasta, and loads of cheese simmered in a veggie-filled marinara sauce.
Ingredients for Lasagna Soup
Meat: Ground beef, chicken, turkey, or Italian sausage are perfect proteins for lasagna. Broth: Three kinds of tomatoes give this soup a rich taste and texture. Vegetables: Bell peppers, mushrooms, and spinach are lasagna must-haves! Pasta: Break up lasagna noodles or use medium shells or macaroni, penne, rotini, or bowtie pasta. Cheese: Gooey, melty cheeses like ricotta and parmesan add a tangy flavor to lasagna soup. Make homemade ricotta with this easy recipe or switch out the ricotta for small-curd cottage cheese for a more budget-friendly dish. Parmesan rinds are leftover sections of parmesan wheels and add loads of flavor to soups and stews. You can ask for them at the deli, or cut the rind off a purchased wedge and keep it in the freezer.
Variations
Omit the meat and double up on extra veggies. Because this is a soup, it’s also a budget-friendly way to use up extra veggies that bulk up the soup. Short on time? Toss in a bag of frozen meatballs in Step 2. Omit the pasta for a low-carb dish if desired.
How to Make Slow Cooker Lasagna Soup
Storing and Reheating
Keep leftover crock pot lasagna soup in a covered container in the refrigerator for up to 4 days (the flavors will just continue to get better)! Reheat on the stovetop or in the microwave. Freeze-cooled portions in zippered bags for up to one month. Thaw in the refrigerator and add fresh pasta if desired. Did you make this Slow Cooker Lasagna Soup? Leave a comment and a rating below. Adapted from Betty Crocker © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
