When chilly winds start to blow, finding easy dinner ideas for fall weather becomes a top priority for busy kitchens. There is nothing more welcoming than coming home to the aroma of a classic Italian meal bubbling away in your slow cooker. If you love the hearty flavors of traditional baked pasta but dread the prep work, learning how to make lasagna soup in your crockpot is the ultimate shortcut. This easy lasagna soup features perfectly seasoned ground beef, aromatic herbs, and a deeply rich tomato broth that tastes like it simmered all day. Best of all, you can customize this dish as a lasagna soup recipe with ricotta or swap in a fun lasagna soup with ravioli variation to keep things exciting. Whether you prefer a quick stove top lasagna soup or a set-and-forget crockpot masterpiece, this recipe delivers comforting layers of flavor in every single spoonful.
Helpful Tips
- Slow Cooker Adaptation: To optimize this as a lasagna soup recipe crockpot variation, brown your beef, onions, and garlic on the stove before transferring them to your slow cooker. Add the remaining soup base ingredients and let it simmer on low for 6 to 8 hours, then stir in the noodles during the final half-hour.
- Ravioli Swap: Try making your lasagna soup with ravioli instead of broken lasagna sheets for a pillowy, cheese-filled twist that kids will love.
- Meal Prep Storage: To prevent your noodles from soaking up all the broth over time, boil them separately and add them to individual serving bowls right before ladling the hot soup.
Step-by-Step Instructions
- Heat a large Dutch oven over medium-high heat and add the ground beef and diced onion. Cook until the beef is fully browned and the onions are soft and translucent, about 6-8 minutes. Drain any excess grease.
- Add the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to the pot. Cook for 1 minute until fragrant.
- Stir in the tomato paste, coating the meat and cooking for another minute to caramelize.
- Pour in the crushed tomatoes, marinara sauce, and beef broth. Stir well to combine and bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and let simmer for 15 minutes to allow the flavors to meld.
- Stir in the broken lasagna noodles and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are al dente.
- Remove from heat and stir in the heavy cream. To serve, ladle the hot soup into bowls and top each with a generous dollop of ricotta cheese, shredded mozzarella, Parmesan, and a sprinkle of fresh basil.
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium beef broth
- 1 cup marinara sauce
- 8 lasagna noodles, broken into bite-sized pieces (or 10 oz cheese ravioli)
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup ricotta cheese
- Fresh basil leaves, chopped (for garnish)
How To Make The BEST Lasagna Soup
Treat your family to a comforting bowl of slow-cooked lasagna soup packed with savory ground beef and creamy ricotta cheese.
Ingredients
- 1 lb lean ground beef
- 1 yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium beef broth
- 1 cup marinara sauce
- 8 lasagna noodles, broken into bite-sized pieces (or 10 oz cheese ravioli)
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup ricotta cheese
- Fresh basil leaves, chopped (for garnish)
Instructions
- Heat a large Dutch oven over medium-high heat and add the ground beef and diced onion. Cook until the beef is fully browned and the onions are soft and translucent, about 6-8 minutes. Drain any excess grease.
- Add the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper to the pot. Cook for 1 minute until fragrant.
- Stir in the tomato paste, coating the meat and cooking for another minute to caramelize.
- Pour in the crushed tomatoes, marinara sauce, and beef broth. Stir well to combine and bring the mixture to a boil.
- Reduce the heat to medium-low, cover, and let simmer for 15 minutes to allow the flavors to meld.
- Stir in the broken lasagna noodles and cook uncovered for 10-12 minutes, stirring occasionally, until the noodles are al dente.
- Remove from heat and stir in the heavy cream. To serve, ladle the hot soup into bowls and top each with a generous dollop of ricotta cheese, shredded mozzarella, Parmesan, and a sprinkle of fresh basil.
Shopping List
- Meat: 1 lb lean ground beef
- Produce: 1 yellow onion, 1 bulb garlic, fresh basil
- Pantry: 1 can crushed tomatoes (28 oz), 1 jar marinara sauce, 1 carton low-sodium beef broth (32 oz), 1 box lasagna noodles (or cheese ravioli), 1 can tomato paste
- Dairy: Ricotta cheese, shredded mozzarella, grated Parmesan, heavy cream
- Spices: Italian seasoning, crushed red pepper flakes, salt, black pepper
Equipment Needed
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Soup ladle
Variations & Serving Ideas
Serve this rich and hearty soup alongside a basket of warm, buttery garlic bread and a simple Caesar salad to round out the meal. Leftovers can be refrigerated in an airtight container for up to three days, but keep the cooked noodles stored separately for the best texture when reheating.
Bring the comforting warmth of a classic Italian feast to your table tonight with this incredibly simple and delicious meal. #EasyLasagnaSoup #HowToMakeLasagnaSoup #LasagnaSoup #LasagnaSoupRecipeCrockpot #StoveTopLasagnaSoup #LasagnaSoupWithRavioli #DinnerIdeasForFallWeather #LasagnaSoupEasyGroundBeef #LasagnaSoupRecipeWithRicotta
