Crockpot Lasagna Soup
A comforting dish that brings the rich flavors of lasagna together in a warm, hearty soup, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Meat-based
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil (for garnish)
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic until cooked through. Drain excess fat.
- Combine in Slow Cooker: Transfer the beef mixture to the slow cooker. Pour in the beef broth, crushed tomatoes, tomato sauce, Italian seasoning, salt, and black pepper. Stir well to combine.
- Add Noodles: Stir in the broken lasagna noodles, ensuring they are well mixed into the soup base.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the noodles are tender.
- Add Cheeses: In the last 30 minutes of cooking, gently stir in the ricotta and mozzarella cheeses.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh basil. Enjoy!
Notes
For a richer flavor, consider adding a splash of red wine when you combine the ingredients. This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.