Crock Pot Cheesy Lasagna Soup – pasta easy recipes
🧀 If there's one thing I crave when the weather turns chilly (or honestly, just after a long day), it's a bubbling pot of this Crock Pot Cheesy Lasagna Soup. Think of it as the lovechild between your favorite lasagna and that cozy bowl of soup you wrap your hands around when the wind won't quit. It's cheesy, it's beefy, it's got noodles swimming in a rich tomato broth – what's not to adore?
I first made this on a Tuesday, the kind that drags on and makes you question your life choices. The slow cooker did all the work while I barely held it together at work. I came home, added cheese, stirred once, and suddenly my kitchen smelled like a hug. ❤️
Need a meal that'll keep your people quiet (because they're too busy eating)? This is it. Bonus: leftovers taste even better. Make it once, and trust me, you'll memorize the recipe by accident. 🍲
Servings: 6 servings
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (24 oz) jar pasta sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can beef broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
- 8 oz pasta (broken lasagna noodles or rotini)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Brown the ground beef with onion and garlic in a skillet over medium heat. Drain excess fat.
- Transfer the cooked beef to a crock pot.
- Add pasta sauce, diced tomatoes, broth, salt, pepper, and Italian seasoning. Stir to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, stir in the pasta and cook until tender.
- Before serving, stir in ricotta cheese, mozzarella, and Parmesan until melted and creamy.
- Ladle into bowls, top with extra cheese if you're feeling wild, and serve hot.