Crock Pot Lasagna Soup
A delightful and comforting soup that combines all the flavors of classic lasagna without the fuss of layering. Perfect for busy weeknights or cozy evenings.
Ingredients
Meat and Aromatics
- 1 lb lean ground beef Can substitute with ground turkey or chicken
- 1 medium onion, chopped
- 3 cloves garlic, minced
Base Ingredients
- 28 oz fire-roasted diced tomatoes (with juices)
- 4 cups low-sodium chicken broth For richer flavor, use homemade stock
- 8 oz lasagna noodles, broken into pieces Can use gluten-free noodles as an alternative
- 1 cup ricotta cheese For a creamier texture, add additional ricotta or heavy cream before serving
- 1 cup shredded mozzarella cheese Can add more for topping
Seasoning
- 2 tsp Italian seasoning
- Salt and pepper to taste Adjust seasoning before serving
Instructions
Preparation
- Sauté the chopped onion and minced garlic in olive oil over medium heat until fragrant and the onions are translucent, about 3-4 minutes. Set aside.
- In the same skillet, brown the lean ground beef until fully cooked through. Drain any excess fat.
Cooking
- In the crock pot, combine the sautéed onion and garlic, browned beef, fire-roasted diced tomatoes, low-sodium chicken broth, Italian seasoning, salt, and pepper. Mix well.
- Add the broken lasagna noodles carefully, stirring gently to immerse them in the broth.
- Cover and cook on low for about 4 hours or high for 2 hours, until noodles are tender.
- Serve hot, topped with a scoop of ricotta and sprinkle of mozzarella cheese.
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Notes
Garnish with fresh basil or parsley. Pair with crusty bread or garden salad for an ideal meal.