Cozy Lasagna Soup

Ingredients

• 1 large Onion (peeled and finely chopped)
• 1 lb Ground Beef (80% lean)
• to taste Salt (seasoning)
• to taste Black Pepper (freshly ground preferred)
• 2 cups Spaghetti Sauce (store‑bought or homemade)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 tablespoons Minced Garlic (jarred or freshly minced)
• 0.25 teaspoon Dried Rosemary (a dash)
• 0.25 teaspoon Dried Parsley Flakes (a dash)
• 0.25 teaspoon Dried Oregano (a little bit)
• 0.25 teaspoon Dried Basil (a little bit)
• 8 oz Ricotta Cheese (soft, room‑temperature)
• 8 oz Lasagna Pasta (broken into bite‑size pieces)
• to taste Mozzarella Cheese (shredded, for topping (optional))

Instructions

1. Chop the Onion

   Peel and finely chop the large onion on a cutting board.

   Time: PT5M

2. Brown Ground Beef with Onion

   Heat a large skillet over medium‑high heat, add the ground beef and chopped onion. Season with a pinch of salt and pepper. Cook, stirring occasionally, until the beef is fully browned and the onion becomes translucent.

   Time: PT10M

3. Transfer to Crockpot and Add Base Ingredients

   Move the cooked beef and onion mixture into the crockpot. Add spaghetti sauce, diced tomatoes (with their juice), chicken broth, minced garlic, rosemary, parsley flakes, oregano, basil, and a pinch of salt and pepper. Stir thoroughly to combine.

   Time: PT5M

4. Slow‑Cook on High

   Cover the crockpot and set it to the HIGH setting. Cook for 4 hours.

   Time: PT4H

5. Stir Near End of Cooking

   About 30 minutes before the 4‑hour mark, uncover the crockpot and give the soup a good stir.

   Time: PT0M

6. Add Pasta and Ricotta

   Break the lasagna noodles into bite‑size pieces and drop them into the crockpot. Add the 8 oz of ricotta cheese. Stir gently until the ricotta begins to melt into the broth.

   Time: PT5M

7. Finish Cooking Pasta

   Cover and continue to cook for an additional 30–45 minutes, or until the pasta is tender and the soup has thickened to your liking.

   Time: PT35M

8. Final Stir and Serve

   Uncover, give the soup one last stir, and ladle into bowls. Top with shredded mozzarella (or Parmesan) if desired.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

30 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Onion: shallot, leek
• Instead of Ground Beef: ground turkey, Italian sausage
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Spaghetti Sauce: marinara sauce, tomato basil sauce
• Instead of Diced Tomatoes: crushed tomatoes, fresh diced tomatoes
• Instead of Chicken Broth: vegetable broth, beef broth
• Instead of Minced Garlic: garlic powder (1 tsp), fresh garlic cloves (2 cloves)
• Instead of Dried Rosemary: fresh rosemary (1 tsp, minced)
• Instead of Dried Parsley Flakes: fresh parsley (1 tsp, chopped)
• Instead of Dried Oregano: fresh oregano (1 tsp, chopped)
• Instead of Dried Basil: fresh basil (1 tsp, torn)
• Instead of Ricotta Cheese: cottage cheese, mascarpone
• Instead of Lasagna Pasta: penne, small shells, broken spaghetti
• Instead of Mozzarella Cheese: Parmesan, provolone

Equipment Needed

• Cutting Board
• Chef's Knife
• Large Skillet
• Crockpot (Slow Cooker)
• Measuring Cups
• Wooden Spoon or Ladle
• Soup Bowls
• Grater (optional)

Critical Steps — Do Not Skip

• Brown the ground beef until fully cooked and onions translucent.
• Stir the soup before adding pasta to ensure even distribution of flavors.
• Add the broken lasagna pasta and ricotta cheese, stirring until the ricotta melts.
• Cook the pasta until tender but not mushy; adjust cooking time as needed.

Chef Tips from the Video

• Swap ground beef for Italian sausage for a spicier, richer flavor.
• Add a handful of fresh baby spinach just before serving for extra color and nutrition.
• Finish with a drizzle of good quality extra‑virgin olive oil and a sprinkle of grated Parmesan.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in freezer‑safe containers for up to 2 months (omit pasta for best texture; add fresh pasta when reheating).

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Brown the beef and onion a day ahead; store in the fridge and add to the crockpot the next day.
• Assemble all ingredients (except pasta and ricotta) in the crockpot, cover, and refrigerate up to 24 hours before cooking.

Frequently Asked Questions