easy crock pot lasagna soup

easy crock pot lasagna soup


Table of Contents

easy crock pot lasagna soup

Lasagna, that beloved Italian-American casserole, is a crowd-pleaser. But let's face it, the prep and baking time can be a significant commitment. Enter the crock pot – your culinary savior for transforming this classic into a simpler, equally delicious easy crock pot lasagna soup. This recipe requires minimal hands-on time, allowing you to enjoy all the flavors of lasagna without the fuss. Get ready to indulge in a hearty, comforting meal perfect for busy weeknights or relaxed weekends.

What Makes This Crock Pot Lasagna Soup So Easy?

The beauty of this recipe lies in its simplicity. We're ditching the layering and focusing on a hearty soup brimming with all the quintessential lasagna flavors. No pre-cooking of noodles is needed; they soften beautifully in the slow cooker. The result? A tender, flavorful soup ready when you are, with minimal effort.

Ingredients You'll Need:

  • 1 pound ground beef (or Italian sausage, for a richer flavor)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup uncooked lasagna noodles, broken into smaller pieces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese (optional, for serving)
  • Fresh basil leaves (optional, for garnish)

Instructions:

  1. Brown the meat: In a large skillet, brown the ground beef (or sausage) over medium-high heat. Drain off any excess grease.
  2. Sauté aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. Combine ingredients in the slow cooker: Transfer the meat mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, diced tomatoes, kidney beans, black beans, lasagna noodles, oregano, basil, salt, and pepper. Stir well to combine.
  4. Cook on low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the noodles are tender and the flavors have melded.
  5. Serve: Ladle the soup into bowls. Top with shredded mozzarella cheese (if using) and fresh basil leaves (if using).

Frequently Asked Questions (FAQs)

Can I use different types of beans?

Absolutely! Feel free to experiment with other beans like pinto beans or cannellini beans. The variety will add a unique flavor profile to your soup.

Can I make this soup vegetarian or vegan?

Yes! Simply omit the ground beef and substitute it with 1 cup of crumbled vegetarian sausage or 1 cup of cooked lentils for a hearty vegetarian version. For a vegan option, use vegetable broth instead of water and ensure all your ingredients are vegan-friendly.

How can I thicken the soup?

If you prefer a thicker soup, you can stir in a tablespoon or two of cornstarch mixed with a little cold water during the last 30 minutes of cooking. Alternatively, you could blend a portion of the soup with an immersion blender for a creamier consistency.

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day! It stores well in the refrigerator for up to 3 days. You can also freeze it for longer storage.

What kind of noodles work best?

While lasagna noodles are traditionally used, you can also experiment with other short pasta shapes like rotini or penne. Just make sure to break them into smaller pieces to ensure they cook evenly.

Can I add other vegetables?

Definitely! Consider adding chopped bell peppers, zucchini, or spinach for extra nutrients and flavor. Add them along with the onions and garlic during the initial sautéing stage.

This easy crock pot lasagna soup is a fantastic weeknight meal that requires minimal effort while delivering maximum flavor. Enjoy!