This crockpot lasagna soup is a true comfort food in a bowl. You only need a few basic ingredients to get started, and the end result is delicious. This hearty soup is made from scratch, yet it's simple to prepare. Dump all of the ingredients into your slow cooker and let it do the work for you. You'll have a piping hot bowl of lasagna soup ready to enjoy in no time.
Why You'll Love this Crockpot Lasagna Soup
If you are craving all the flavors of classic lasagna, this crockpot lasagna soup is sure to please. You'll love the delicious layers of flavor in this homemade soup. Plus, it's perfect for those chilly winter nights when you want something warm and cozy to eat.
Made from scratch with simple ingredients, this soup is packed with flavor and loaded with nutrients. With minimal prep work and a few minutes in your slow cooker, you can enjoy a piping hot bowl of crockpot lasagna soup any time you like.
Why Is this Recipe Healthy?
One of the main health benefits of this crockpot lasagna soup is that it is packed with nutrient-rich vegetables like onions, celery, carrots, tomatoes, parsley, basil, and garlic. These veggies are rich in vitamins, minerals, and phytonutrients that can help keep your body healthy and fight off disease.
The veggies and pasta provide dietary fiber, which can help regulate your digestion, promote heart health, and keep you feeling full for longer. Use whole wheat pasta for even more fiber and nutrients.
The lean ground beef provides a good source of protein, which is essential for building and maintaining muscle mass. And this soup is lower in fat than traditional lasagna while still being flavorful and delicious.
If you are looking for a healthy, hearty meal that will satisfy your cravings without packing on extra calories or grams of fat, then this crockpot lasagna soup is the perfect choice.
How to Make Crockpot Lasagna Soup
- Finely dice the onion, celery, and carrots. Crush or mince the garlic cloves.
- In a pan, cook the onion and garlic in the olive oil until golden and fragrant.
- Add the ground beef, salt, and pepper to the pan. Cook until all the juices have evaporated and the meat is browned.
- Add the glass of wine or brandy. Cook for an additional 10 minutes.
- Add the diced celery and carrots, tomato passata, beef stock, and chopped basil. Mix well and cook for 6 to 8 hours on low or 4 to 5 hours on high.
- Near the end of the cooking time, taste the soup. If the soup is too acidic or the tomato passata needs to be balanced, add the sugar. Add more salt or pepper if needed.
- Add the Parmesan rinds or shavings as desired.
- Cook the pasta of your choice following the package instructions and add it to the soup right before serving.
- Serve with fresh chopped parsley and lots of fresh grated Parmesan cheese.
Tips for Making Crockpot Lasagna Soup
There are many great tips that can help you make the best crockpot lasagna soup:
- Cook your noodles in a separate pot before adding them into your crockpot so they don't become mushy or fall apart during cooking. Cook them a little less than al dente so they can finish cooking with the heat of the soup.
- If you need to cook the pasta in the same pot as the soup, don't add the pasta until the end of the cooking time.
- This recipe uses lasagna pasta, but you can use the pasta of your choice. Penne, ziti, rotini, and elbow macaroni are good choices.
- Use whole wheat pasta to increase the dietary fiber, vitamins, and minerals of the soup.
- Add in some additional cheese or spices to give the soup extra flavor and depth.
More Soup Recipes
- Veggie-Loaded Crockpot Chicken Tortilla Soup
- Healthy Roasted Red Pepper Tomato Basil Soup
- Easy One Pot Tortellini Lasagna Soup
- 15 Cozy Fall Soup Recipes
Crockpot Lasagna Soup FAQs
You can store leftover crockpot lasagna soup in a sealed container in the fridge for up to 5 days.
If you don't have tomato passata, the best substitute is tomato puree. Crushed tomatoes or tomato sauce can also work.
Yes, this soup can feed a crowd and is good for meal prepping. Store the soup in the fridge without the pasta. Store the pasta in a separate container or cook it before serving. Add the cooked noodles to the heated soup and serve.
Bottom Line
This crockpot lasagna soup is a healthy, comforting meal that is easy to make and full of flavor. It's packed with veggies and protein, making it a great choice for those looking to stay healthy while still indulging in their favorite comfort foods. Crockpot lasagna soup is the perfect all-in-one solution for a simple weeknight dinner or for meal prepping. Try this crockpot lasagna soup tonight.
Crockpot lasagna soup
Super easy and incredibly good and satisfying lasagna soup from scratch made in the slow cooker. True comfort food in a bowl!
- Prep Time: 10 minutes
- Cook Time: 15 minutes for the sautéing part, 4-5 hours on high 6-8 hours on low in the slow cooker
- Total Time: 4-6 hours
- Yield: 6 servings 1x
- Category: Soups and stews
- Cuisine: Italian-American
Ingredients
-
- 1 pound of ground beef
-
- 1 onion
-
- 2 celery stalks
-
- 2 carrots
-
- 2 oz of pasta per person (the pasta of your choice)
-
- 1 cup of white wine, red wine, or brandy (I used brandy)
-
- A bunch of fresh parsley
-
- A bunch of fresh basil
-
- 2 garlic cloves
-
- 2 teaspoons salt
-
- 2 teaspoons sugar (optional)
-
- 1 teaspoon black pepper
-
- ½ cup parmesan rinds (or parmesan shavings)+ as much parmesan as you like for the topping
-
- 2 tablespoons olive oil
-
- 2 cups tomato passata (uncooked tomato paste)
-
- 6 cups beef stock
Instructions
-
- Start by prepping the veggies by dicing them finely. Crush the garlic cloves or mince them as finely as possible.
- In the pan add the olive oil and cook the onion and garlic until golden and fragrant.
- Add the ground beef to the pan and season with salt and pepper. Let cook until all the juices have evaporated and the meat has browned. Add the glass of wine or brandy and let cook for additional 10 minutes.
- Add to the crockpot the diced veggies, the tomato passata, the beef broth, and the basil. Mix well and let cook for 6-8 hours on low or 4-5 hours on high.
- Around the end of the cooking time taste the soup and add the sugar in case the acidity of the tomato passata needs to be balanced. Correct also salt and pepper if needed. If you have parmesan rinds or shavings it’s a good moment to add them to the soup around the end too.
- Before serving cook separately the pasta of your choice following the package instructions and add it to the soup pot right before serving.
- Serve with some fresh parsley and lots of freshly grated parmesan cheese.
Notes
You could cook the pasta alongside the rest of the soup, if you choose to do this is preferably to add the pasta towards the end of the cooking. However, I’ve always found this way to have perfectly overcooked pasta, so I rater recommend cooking the pasta aside and then adding it to the soup whenever is cooked to perfection. Cook it a bit less than al dente so it will finish cooking with the heat of the soup.
This soup feeds a crowd, and it's very meal prep friendly. It can be stored in the fridge for up to 5 days in a sealed container, again with the pasta stored separately or cooked right when needed.
I’ve used authentic lasagna pasta but this soup can be done with the pasta of your choice.
Leave a Reply