Crock Pot Lasagna Soup
A comforting and easy-to-make lasagna soup that simmers in the Crock Pot, filled with rich flavors and cheesy goodness.
Ingredients
Meat and Aromatics
- 1 pound ground beef Use turkey or chicken for a lighter touch.
- 1 onion, chopped Adds sweetness as it caramelizes.
- 2 cloves garlic, minced Infuses the dish with aromatic flavor.
Tomato Base
- 1 can (28 ounces) crushed tomatoes Provides a rich, tangy base.
- 2 cans (15 ounces) tomato sauce Ensures a smooth and velvety texture.
Broth and Seasonings
- 4 cups beef broth Can use vegetable broth for a vegetarian option.
- 1 teaspoon dried basil Classic Italian flavor.
- 1 teaspoon dried oregano Completes the Italian seasoning profile.
- to taste Salt and pepper Essential for flavor enhancement.
Main Ingredients
- 8 ounces lasagna noodles, broken into pieces The star of the show!
Cheese
- 2 cups ricotta cheese Creamy and slightly tangy.
- 2 cups shredded mozzarella cheese Melts beautifully into the soup.
- 1/2 cup grated Parmesan cheese Adds a perfect finishing touch.
Instructions
Preparation
- In a skillet, brown the ground beef with onion and garlic until cooked through. Drain excess fat.
- Transfer the cooked beef to a Crock Pot.
- Add crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir well.
- Cook on low for 6-8 hours or high for 3-4 hours.
- In the last 30 minutes of cooking, stir in the broken lasagna noodles.
- Before serving, add ricotta cheese, mozzarella cheese, and Parmesan cheese to the soup and stir until melted.
- Serve hot and enjoy!
Notes
Prep ahead by chopping veggies the night prior. Adjust soup consistency by varying broth. Consider adding more cheese for a richer flavor.