Crockpot Lasagna Soup
A comforting, easy-to-make lasagna soup that combines the best elements of lasagna into a single bowl cooked in a slow cooker.
Ingredients
For the Soup
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 28 oz crushed tomatoes
- 2 cups beef broth can swap for low-sodium broth
- 2 cups water
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 oz 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
Preparation
- In a skillet, brown the ground beef with the chopped onion and minced garlic. Drain excess fat.
- Transfer the beef mixture to the crockpot. Add crushed tomatoes, beef broth, water, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles.
- When noodles are tender, serve in bowls with a dollop of ricotta, topped with mozzarella and Parmesan cheese. Garnish with fresh basil.
Notes
You can swap beef for turkey for a healthier option. For a cheesier version, stir in extra mozzarella at the end or broil servings briefly.