Crockpot Lasagna Soup
A comforting and hearty dish that combines the flavors of traditional lasagna into a warm, delicious soup, perfect for weeknights or family gatherings.
Ingredients
Main ingredients
- 1 lb ground beef can substitute with ground turkey for a lighter option
- 1 onion, chopped
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups beef broth can use vegetable broth for a vegetarian version
- 2 cups water
- 1 tbsp Italian seasoning
- 8 oz lasagna noodles, broken into pieces add fresh when reheating
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- to taste Parmesan cheese, for serving
- to taste Salt and pepper
- as needed Fresh basil for garnish (optional)
Instructions
Preparation
- In a large skillet over medium heat, cook the ground beef along with the chopped onion and minced garlic until it’s well browned. Make sure to drain any excess fat.
- Transfer the beef mixture to your crockpot. Add in the crushed tomatoes, beef broth, water, and Italian seasoning, then stir everything together thoroughly.
- Put the lid on and let it cook on low for 4 to 6 hours.
- About 30 minutes before you’re ready to serve, add the broken lasagna noodles and stir to combine.
- In the final 10 minutes, mix in the ricotta cheese and half of the shredded mozzarella until melted and creamy.
- Serve the soup hot, topped with the remaining mozzarella, a sprinkle of Parmesan cheese, and fresh basil if desired.
Notes
This soup can be served with garlic bread or a fresh salad. For variety, consider adding spinach or different types of cheese to the recipe.