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Home » Recipes » Freezer Meals » Crockpot Lasagna Soup

Crockpot Lasagna Soup

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Crockpot Lasagna Soup has all the delicious flavors of homemade lasagna without all the work! The perfect weeknight dinner. It’s packed with the familiar flavors you love with an ooey-gooey cheese concoction that gets stirred in right before eating. Are you drooling yet?

A white bowl is lasagna soup topped with cheese and sprig of herbs with a blue napkin underneath and a silver fork on the side. The words "Freezer Friendly Lasagna Soup" are at the top and "Crockpot + InstantPot" are at the bottom.

There’s a chill in the air today and soup is definitely on the menu.  This lasagna soup recipe is one of my all time favorites! You get all the yummy flavors of a delicious, hearty lasagna in comforting soup form!  This crockpot lasagna soup has layers of noodles covered in rich marinara sauce infused with garlic, onion and Italian spices all smothered with mozzarella, Parmesan, and ricotta – drool!

What’s great is you can make it in the crock pot OR in the Instant Pot, too!  Don’t you love recipes that give you options? Me too.

A white bowl is lasagna soup topped with cheese and sprig of herbs with a blue napkin underneath.

My favorite way to serve it is with a yummy, crusty homemade bread – if I have time!  Oh! And a  leafy green salad packed topped with my homemade ranch dressing. Mmmm mmm good.

A white bowl is lasagna soup topped with cheese and sprig of herbs with a blue napkin underneath and a silver fork on the side.

And for those busy nights, double your lasagna soup recipe, and package up half to freeze for dinner for another night.

To freeze, brown your ground beef and let it cool. Then place cooked ground beef and all of the other ingredients (except for the noodles and cheese) into a gallon freezer bag. When you are ready to eat, just thaw out the bag of lasagna soup and add it in a crock pot and cook away.  This Crockpot Lasagna Soup can’t get any easier or more delicious!

See more of my delicious freezer meals here!

A ziploc gallon size bag filled with lasagna soup with the words "Lasagna Stew" on it.

SOME OF MY OTHER FAVORITE SOUPS

  • Chicken Cordon Bleu Soup
  • Instant Pot Winter Warmth Soup
  • Sausage and Spinach Soup
  • Instant Pot Thai Yam Soup
  • Pressure Cooker Cashew Butternut Squash Soup
  • Garden Fresh Tomato Soup
Everything you love in a lasagna, except in a stew! This Lasagna Stew is full of meat, tomatoes, herbs, pasta, and cheese. YUM!

Crockpot Lasagna Soup

Lasagna is a delicious and hearty meal, but it can take forever to prepare and cook. This Crockpot Lasagna Soup offers all of the flavor and heartiness of a lasagna, but takes only a fraction of the time. Make it ahead of time, freeze it, and pop in in your crockpot when you’re ready to devour. 
Print Pin Rate
Course: Soup
Cuisine: Italian
Keyword: Crockpot Lasagna Soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8
Calories: 269kcal
Author: Karrie

Ingredients

  • 1 lb lean ground beef
  • 2 tsp dried basil
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/2 tsp fennel seed
  • 1 large onion pureed or diced (about 1 cup)
  • 1 tbsp minced garlic (about 6 cloves)
  • 4 cups beef broth
  • 28 oz crushed tomatoes
  • 1 tbsp balsamic vinegar
  • 6 oz tomato paste
  • 8 pieces lasagna noodles, broken into bite sized pieces
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shreds
  • 1/2 cup parmesan cheese
US Customary - Metric

Instructions

  • In a medium skillet over medium-high heat, cook ground beef, basil, fennel seed, nutmeg and black pepper, stirring and breaking up the beef with a spoon for 4-5 minutes or until beef is no longer pink. 
  • Add onion and garlic to skillet, and cook until onion is translucent, about 2-3 minutes. 

MAKE IT NOW

  • Place cooked beef mixture into a large crockpot. Add in beef broth, crushed tomatoes, tomato paste and balsamic vinegar into a large slow cooker. Cover and cook LOW 6-8 hours/HIGH 3-4 hours. 20 minutes before serving, add in broken up lasagna noodles.  Cover and cook 20 minutes. Serve in bowls topped with a sprinkling of mozzarella and parmesan cheeses, and a dollop of ricotta cheese. 

FREEZE IT

  • Place cooked and completely cooled beef mixture, broth, crushed tomatoes, tomato paste, and balsamic vinegar into a gallon-sized freezer bag. DO NOT ADD PASTA UNTIL COOKING Day. Seal, removing as much air as possible. Freeze.

THAW AND COOK

  • Place bag in a large bowl in the fridge and allow to thaw 24 hours before cooking. Place contents of bag into a large slow cooker. Cover and cook LOW 6-8 hours/HIGH 3-4 hours. 20 minutes before serving, add in broken up lasagna noodles. Cover and cook 20 minutes. Serve in bowls topped with a sprinkling of mozzarella and parmesan cheeses, and a dollop of ricotta cheese.

Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 15g | Protein: 25g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 998mg | Potassium: 840mg | Fiber: 3g | Sugar: 8g | Vitamin A: 820IU | Vitamin C: 15.1mg | Calcium: 272mg | Iron: 3.9mg
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

INSTANT POT LASAGNA SOUP DIRECTIONS:

Turn Instant Pot to Saute function. Saute your ground beef, basil, fennel seed, nutmeg and black pepper until browned.
Add pureed onion and garlic. Stir and cook for 2-3 minutes until onion is cooked and a little translucent.
Add beef broth, crushed tomatoes, tomato paste and balsamic vinegar. Stir gently to combine. Break noodles into pieces, add and stir gently submerge in sauce.
Cook for 4 minutes at high pressure then allow 5 minutes for natural release.
Serve topped with a sprinkling of mozzarella cheese, parmesan cheese and a dollop of ricotta.

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February 7, 2019
Freezer Meals, From Scratch

Comments

  1. Terry-Ann DUITMAN says

    October 6, 2021

    What type of lasagna noodles do use.

    Reply
    • Karrie says

      December 13, 2021

      regular lasagna noodles!

      Reply
  2. maryann says

    February 10, 2021

    at the end of the recipe there were directions.
    INSTANT POT LASAGNA SOUP DIRECTIONS:

    Turn Instant Pot to Saute function. Saute your ground beef, basil, fennel seed, nutmeg and black pepper until browned.
    Add pureed onion and garlic. Stir and cook for 2-3 minutes until onion is cooked and a little translucent.
    Add beef broth, crushed tomatoes, tomato paste and balsamic vinegar. Stir gently to combine. Break noodles into pieces, add and stir gently submerge in sauce.
    Cook for 4 minutes at high pressure then allow 5 minutes for natural release.
    Serve topped with a sprinkling of mozzarella cheese, parmesan cheese and a dollop of ricotta.

    Reply
  3. Molly says

    November 11, 2020

    5 stars
    This is so much easier than the recipe I followed last time, I need to try it next. I’m a huge fan of warm, wholesome soups lately, I’m blaming the weather…

    Reply
  4. Debbie Reed says

    February 12, 2019

    Any idea how to convert this to an Instant Pot?

    Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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