Craving the rich, comforting flavors of lasagna without all the fuss? Our Dump-and-Go Crock Pot Lasagna Soup delivers just that! This recipe is a lifesaver for busy weeknights, transforming classic lasagna into a hearty, flavorful soup that practically cooks itself.
Key Ingredients for Dump-and-Go Crock Pot Lasagna Soup
- 2 pounds ground beef or Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth or chicken broth
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 (15 ounce) can diced tomatoes, undrained
- 1 cup lasagna noodles, broken into bite-sized pieces
- ½ cup ricotta cheese (optional, for stirring in or topping)
- ½ cup shredded mozzarella cheese (for topping)
- Fresh parsley or basil, chopped (for garnish, optional)
How to Make Dump-and-Go Crock Pot Lasagna Soup
Get ready for an incredibly easy and satisfying meal! This Dump-and-Go Crock Pot Lasagna Soup requires minimal prep, letting your slow cooker do all the heavy lifting. In just about 15 minutes of active preparation and a few hours of slow cooking, you’ll have a deeply flavorful and soul-warming soup that replicates all the beloved tastes of lasagna. The aroma alone will have your kitchen singing!
Step-by-Step Instructions
- Brown the Meat: In a large skillet over medium-high heat, cook the ground beef or Italian sausage, breaking it up with a spoon, until browned. Drain off any excess grease. If you prefer, you can skip this step and add the raw ground meat directly to the slow cooker, but browning adds an extra layer of flavor.
- Sauté Aromatics: Add the chopped onion to the skillet with the browned meat (or add it directly to the slow cooker if skipping the browning step). Cook until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Combine Ingredients in Crock Pot: Transfer the browned meat and onion mixture (or just the raw meat and onion if skipping browning) to your slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, dried basil, salt, and pepper. Stir everything together to combine.
- Add Diced Tomatoes: Stir in the can of diced tomatoes, including the liquid from the can. This adds another texture and burst of tomato flavor.
- Cook the Soup Base: Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded beautifully.
- Add Lasagna Noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Ensure they are fully submerged in the liquid. Cook, covered, until the noodles are tender, usually about 20-30 minutes.
- Incorporate Ricotta (Optional): If desired, stir in the ricotta cheese during the last 5-10 minutes of cooking to create a creamy, delicious swirl throughout the soup. Alternatively, you can dollop individual servings of ricotta on top when serving.
- Serve: Ladle the hot Dump-and-Go Crock Pot Lasagna Soup into bowls. Top with shredded mozzarella cheese and a sprinkle of fresh parsley or basil, if you like.
Why You’ll Love This Dump-and-Go Crock Pot Lasagna Soup
This Dump-and-Go Crock Pot Lasagna Soup is a true weeknight hero because it brings all the satisfying, cheesy goodness of lasagna into a comforting, shovel-friendly soup. The magic lies in its simplicity – just toss everything into the slow cooker and let it work its magic, saving you precious time and effort while delivering incredible depth of flavor. Unlike the labor-intensive process of assembling a traditional baked lasagna, this soup offers a cost-effective, homemade alternative that feels just as indulgent, especially with those flavorful layers of tomato, savory meat, and tender noodles, all topped with melted mozzarella.
Imagine the delightful aroma filling your home as this soup simmers, promising a delicious and hearty meal without the stress. It’s the perfect solution for those days when you’re craving comfort food but don’t have hours to spend in the kitchen. So why not ditch the usual dinner dilemma and give this effortless, soul-warming Dump-and-Go Crock Pot Lasagna Soup a try? Your taste buds and your busy schedule will thank you!
Storing and Reheating Tips
Leftovers of this delicious Dump-and-Go Crock Pot Lasagna Soup are a gift that keeps on giving!
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze the cooled soup in freezer-safe containers or heavy-duty freezer bags. This makes for incredibly convenient future meals. Frozen soup is best consumed within 2-3 months for optimal quality.
- Reheating:
- Stovetop: The best method for reheating is on the stovetop. Gently heat the soup in a pot over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or water if the soup has thickened considerably.
- Microwave: For a quick reheat, transfer a portion of the soup to a microwave-safe bowl and heat on medium power, stirring every minute or so, until thoroughly warmed.
Final Thoughts
Our Dump-and-Go Crock Pot Lasagna Soup is the perfect answer to your weeknight dinner prayers. It’s incredibly easy, wonderfully flavorful, and a true comfort food experience we can’t wait for you to share at your table. Give it a try and let the slow cooker do the work!
Dump-and-Go Crock Pot Lasagna Soup
Ingredients
Equipment
Method
- In a large skillet over medium-high heat, cook the ground beef or Italian sausage, breaking it up with a spoon, until browned. Drain off any excess grease. If you prefer, you can skip this step and add the raw ground meat directly to the slow cooker, but browning adds an extra layer of flavor.2 pounds ground beef or Italian sausage
- Add the chopped onion to the skillet with the browned meat (or add it directly to the slow cooker if skipping the browning step). Cook until the onion is softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 large large onion, 3 cloves cloves garlic
- Transfer the browned meat and onion mixture (or just the raw meat and onion if skipping browning) to your slow cooker. Add the crushed tomatoes, tomato sauce, beef broth, Italian seasoning, dried basil, salt, and pepper. Stir everything together to combine.2 pounds ground beef or Italian sausage, 1 large large onion, 3 cloves cloves garlic, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can tomato sauce, 4 cups beef broth or chicken broth, 2 teaspoons dried Italian seasoning, 1 teaspoon dried basil, 1 teaspoon salt, ½ teaspoon black pepper
- Stir in the can of diced tomatoes, including the liquid from the can. This adds another texture and burst of tomato flavor.1 (15 ounce) can diced tomatoes
- Cover the slow cooker and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the flavors have melded beautifully.
- About 30 minutes before serving, stir in the broken lasagna noodles. Ensure they are fully submerged in the liquid. Cook, covered, until the noodles are tender, usually about 20-30 minutes.1 cup lasagna noodles
- If desired, stir in the ricotta cheese during the last 5-10 minutes of cooking to create a creamy, delicious swirl throughout the soup. Alternatively, you can dollop individual servings of ricotta on top when serving.½ cup ricotta cheese
- Ladle the hot Dump-and-Go Crock Pot Lasagna Soup into bowls. Top with shredded mozzarella cheese and a sprinkle of fresh parsley or basil, if you like.½ cup shredded mozzarella cheese, fresh parsley or basil