Description
This Crockpot Lasagna Soup has all the hearty, cheesy goodness of classic lasagna, but it’s made right in your slow cooker! Perfect for busy weeknights, this comforting soup is packed with ground beef, pasta, tomatoes, and plenty of gooey cheese.
Ingredients
-
1 lb ground beef
-
1 small yellow onion, diced
-
3 cloves garlic, minced
-
1 (28 oz) can crushed tomatoes
-
1 (15 oz) can tomato sauce
-
1 (6 oz) can tomato paste
-
4 cups beef broth
-
1 tsp dried basil
-
1 tsp dried oregano
-
1/2 tsp crushed red pepper flakes (optional)
-
Salt and pepper, to taste
-
8 lasagna noodles, broken into pieces
-
1 cup ricotta cheese
-
1 1/2 cups shredded mozzarella cheese
-
1/2 cup grated Parmesan cheese
-
Fresh basil or parsley, chopped (for garnish)
Instructions
-
In a skillet over medium heat, brown the ground beef with the diced onion. Cook until the beef is no longer pink. Add garlic and cook for 1 more minute.
-
Drain any excess fat and transfer the beef mixture to the crockpot.
-
Add crushed tomatoes, tomato sauce, tomato paste, beef broth, basil, oregano, red pepper flakes (if using), salt, and pepper. Stir to combine.
-
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
-
About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir and continue to cook until pasta is tender.
-
Right before serving, stir in mozzarella and Parmesan cheese.
-
Spoon soup into bowls and top with a dollop of ricotta and fresh herbs.
-
Serve hot and enjoy!
Notes
-
You can use ground Italian sausage instead of beef for extra flavor.
-
For a creamier texture, stir in a splash of heavy cream before serving.
-
Store leftovers in the fridge for up to 4 days. Add a little broth or water when reheating if it thickens too much.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 475
- Sugar: 8g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg