Crockpot Lasagna Soup
A comforting and hearty twist on traditional lasagna, this Crockpot Lasagna Soup is easy to make and packed with flavor, perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 pound ground beef Can be substituted with lean ground turkey or chicken for a healthier option.
- 1 unit onion, diced
- 3 cloves garlic, minced
Base Ingredients
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth Low sodium recommended for better control of seasoning.
- 1 can (15 oz) tomato sauce
- 2 teaspoons Italian seasoning
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
Noodles and Cheese
- 8 ounces lasagna noodles, broken into pieces Ensure they are submerged in the broth for even cooking.
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Garnish
- to taste units Fresh basil For garnish.
Instructions
Preparation and Cooking
- Begin by browning the ground beef in the crockpot. Add the diced onion and minced garlic as the beef cooks, allowing the ingredients to mingle for maximum flavor. Once the beef is browned, drain any excess fat.
- Pour in the crushed tomatoes, beef broth, and tomato sauce. Sprinkle in the Italian seasoning, salt, and black pepper. Stir everything together until well combined.
- Cover the crockpot and choose to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot, making sure they are submerged in the broth.
- Once the noodles are cooked to your liking, stir in the ricotta cheese along with half of the shredded mozzarella cheese.
- Serve hot, garnished with the remaining mozzarella cheese and fresh basil.
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Notes
This soup is perfect for leftovers. It can be stored in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze it for up to three months. Allow it to thaw overnight in the refrigerator before reheating.