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crockpot lasagna soup​

The Most Effortless Mind-blowing Crockpot Spaghetti Masterpiece

This crockpot spaghetti delivers restaurant-quality Italian flavors with 30% less prep time, transforming simple ingredients into a comforting, flavorful meal perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: Comfort Food, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 pound lean ground beef or ground turkey, plant-based crumbles
  • 1 pound spaghetti noodles broken in half
  • 1 24 oz jar marinara sauce or San Marzano tomatoes
  • 1 14.5 oz can diced tomatoes drained
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced, or 2 tsp garlic powder
  • 2 cups beef broth or vegetable broth
  • 1 cup water
Flavor Enhancers
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1/2 teaspoon red pepper flakes optional
  • salt and black pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil

Equipment

  • Slow Cooker (6-quart)
  • Large Skillet
  • Spatula
  • Measuring Cups
  • Measuring Spoons

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Brown ground beef for 5-7 minutes, drain fat, and transfer to slow cooker.
  2. Sauté onions and garlic in the skillet for 3-4 minutes until fragrant, then add to slow cooker.
  3. Add marinara sauce, diced tomatoes, beef broth, water, Italian seasoning, basil, oregano, and red pepper flakes. Stir to combine.
  4. Nestle broken spaghetti noodles into the sauce, ensuring they are submerged.
  5. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  6. Stir in mozzarella and Parmesan cheeses during the last 30 minutes.

Notes

Ensure noodles are submerged to cook evenly. Add cheese in the last 30 minutes to avoid graininess. Adjust liquid with extra broth if needed. Store refrigerated for up to 4 days or frozen for up to 3 months, reheating with broth to restore texture.
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