Crockpot Lasagna Soup
A comforting and hearty dish that captures the flavors of classic lasagna in a convenient soup form, perfect for busy weeknights.
Ingredients
For the Soup Base
- 1 pound ground beef Feel free to substitute with turkey or chicken.
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Noodles and Cheese
- 8 oz lasagna noodles, broken No-boil lasagna noodles can be used.
- 1 cup ricotta cheese Mix with a pinch of salt before serving.
- 1 cup shredded mozzarella cheese For topping.
- 1/2 cup grated Parmesan cheese For topping.
- Fresh basil or parsley for garnish
Instructions
Preparation
- In a skillet, brown the ground beef with the chopped onions and minced garlic. Drain excess fat.
- Transfer the beef mixture to a crockpot. Add the tomato sauce, diced tomatoes, broth, Italian seasoning, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
Adding Noodles and Cheese
- About 30 minutes before serving, stir in the broken lasagna noodles.
- In a small bowl, mix the ricotta cheese with a pinch of salt.
Serving
- Serve the soup topped with mozzarella, Parmesan cheese, and dollops of ricotta. Garnish with fresh basil or parsley.
Notes
This soup pairs well with crusty bread or a simple green salad for a complete meal. For extra flavor, sprinkle more cheese on top when serving.