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Everything you love in a lasagna, except in a stew! This Lasagna Stew is full of meat, tomatoes, herbs, pasta, and cheese. YUM!
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5 from 1 vote

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. 
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: Italian
Keyword: Crockpot Lasagna Soup
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

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