Easy Crockpot Lasagna Soup
Cozy, cheesy slow cooker lasagna soup with ground beef, noodles cooked in the pot, and creamy ricotta is easy, hearty, and freezer-friendly.
Servings: 6 people
Calories: 360kcal
Equipment
- Glass meal prep bowls for refrigerating leftovers
- Souper cubes for freezing leftovers
Ingredients
- 1 lb extra-lean ground beef
- 1 yellow onion diced
- 4 cloves garlic minced
- 1/4 tsp each salt and pepper
- 650 mL jarred pasta sauce
- 6 cups beef broth
- 2 cups mafalda pasta or other small pasta shape like shells
- 1 cup mozzarella cheese
Herby ricotta
- 1 cup ricotta cheese
- 1 tbsp fresh basil finely chopped, plus more for garnish
Instructions
- Brown the beef, onions and garlic in a large skillet over medium-high heat for 5 minutes.
- Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours.
- Add pasta within the last 30 minutes of cooking time. Meanwhile, mix ricotta and basil together, along with a few cracks of black pepper.
- Top soup with cheeses, then serve and enjoy!
Notes
If making ahead, leave the noodles out until reheating so they don’t turn mushy.
Keep leftovers in the fridge for 4 days, or freeze (without pasta) for up to 3 months and add fresh noodles when reheating.
Try sausage for more flavour, turkey for leaner meat, or lentils/plant-based ground for a vegetarian option.
Stir in spinach, zucchini, or mushrooms near the end of cooking for more nutrition without extra effort.
Nutrition
Calories: 360kcal | Carbohydrates: 25g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 1725mg | Potassium: 863mg | Fiber: 3g | Sugar: 6g | Vitamin A: 814IU | Vitamin C: 10mg | Calcium: 230mg | Iron: 4mg