Description
Description:
All the cozy flavors of classic lasagna—meaty, cheesy, and rich—served up in a comforting bowl of soup! This Crockpot Lasagna Soup is a hearty, one-pot meal made right in your slow cooker with minimal prep and loads of flavor. It’s perfect for busy weeknights or meal prep and always a crowd-pleaser.
Ingredients
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1 lb ground beef (or Italian sausage)
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1 small onion, diced
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3 cloves garlic, minced
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1 (28 oz) can crushed tomatoes
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1 (15 oz) can tomato sauce
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4 cups beef broth
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2 teaspoons Italian seasoning
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/4 teaspoon red pepper flakes (optional)
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8 lasagna noodles, broken into pieces
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1 cup ricotta cheese
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1 cup shredded mozzarella cheese
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1/4 cup grated Parmesan cheese
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Fresh basil or parsley, chopped (for garnish)
Instructions
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In a skillet over medium heat, cook ground beef with the diced onion until browned. Drain any excess fat.
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Add minced garlic and cook for 1 more minute.
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Transfer the beef mixture to the crockpot.
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Add crushed tomatoes, tomato sauce, beef broth, Italian seasoning, salt, pepper, and red pepper flakes. Stir to combine.
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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About 30 minutes before serving, add broken lasagna noodles. Stir and continue cooking until noodles are tender.
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Right before serving, stir in mozzarella and Parmesan cheese until melted.
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To serve, ladle soup into bowls and top each with a spoonful of ricotta cheese and fresh herbs.
Notes
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You can substitute ground turkey or chicken for a lighter version.
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For extra veggies, toss in some chopped spinach or zucchini in the last hour of cooking.
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Store leftovers in the fridge for up to 4 days. The noodles will continue to soften, so consider cooking them separately if making ahead.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 420
- Sugar: 8g
- Sodium: 980mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg