Crockpot Lasagna Soup
A comforting and delicious soup that combines the flavors of traditional lasagna, perfect for busy days or feeding a crowd.
Ingredients
Meat and Base
- 1 pound ground beef or sausage You can use lean ground turkey or chicken for a healthier option.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 28-ounce can crushed tomatoes
- 4 cups beef broth Use vegetable broth for a vegetarian version.
- 2 cups water
- 1 teaspoon Italian seasoning Adjust seasoning to taste.
- Salt and pepper to taste
Pasta and Cheeses
- 2 cups uncooked lasagna noodles, broken into pieces Any type of noodle can be used as a substitute.
- 2 cups ricotta cheese For creamier soup, mix in some heavy cream before serving.
- 2 cups shredded mozzarella cheese
- Parmesan cheese, for serving Adds flavor when sprinkled on top.
Garnishes
- Fresh basil or parsley, for garnish For an extra touch.
Instructions
Preparation
- In a skillet, brown the ground beef or sausage over medium heat, adding the chopped onion and minced garlic until softened. Drain the excess fat.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the pot.
- Stir in the ricotta cheese until well combined.
- Top with mozzarella cheese, cover, and let it melt.
Serving
- Serve hot, garnished with Parmesan cheese and fresh herbs.
Notes
Crockpot Lasagna Soup is best served hot in a bowl. Pair with crusty bread or a simple side salad for a complete meal. Can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 18gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 5g
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