Easy Crockpot Lasagna Soup

If you love classic lasagna but don’t love the time it takes to layer, bake, and clean up afterward, this Crockpot Lasagna Soup is the perfect solution. Full Printable Recipe, Process Shots, and Details Here: https://spinachandbacon.com/2026/08/04/easy-crockpot-lasagna-soup-best-slow-cooker-recipe/ INGREDIENTS 2 tbsp olive oil 1/2 yellow onion diced 2 cloves garlic minced 1 lb ground beef 1 tsp seasoning salt 1 tsp oregano 28 oz crushed tomatoes can 8 oz tomato sauce can (I use Spanish Style by Goya) 4 cups beef broth 2 inch chunk of fresh parmagiano reggiano plus extra to top your soup later on 5 large basil leaves 1/2 cup heavy cream 4 oz mascarpone cheese or ricotta 1 cup shredded mozzarella cheese INSTRUCTIONS Add the olive oil to a pan on medium heat. Add the onions and cook for 5 minutes. Add the ground beef ,seasoning salt, and oregano. When the ground beef is about halfway done, add in the garlic and cook until the meat is brown. Transfer the beef mixture to the slow cooker. Add the tomato sauce and crushed tomatoes. Then add in the broth, basil, and parmesan rind. Cook on LOW for 6 hours or HIGH for 3 hours. Add the broken lasagna noodles during the final 30 minutes of cooking After 30 minutes, add in the cream, half of your mascarpone, and any additional parmesan you would like. Ladle the soup into bowls and top with mozzarella cheese and additional mascarpone cheese. Garnish with fresh basil and extra Parmesan before serving. submitted by /u/ErinAronowitz [link] [comments]