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Crockpot Lasagna Soup

A comforting one-pot soup that combines the rich flavors of traditional lasagna in a delicious and easy-to-make dish, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef Make sure to brown the beef thoroughly.
  • 0.5 piece onion, finely diced
  • 1 piece red bell pepper, finely diced
  • 14.5 oz can of petite diced tomatoes
  • 28 oz can of crushed tomatoes
  • 1 tsp minced garlic
  • 1 tbsp Italian seasoning
  • 4 cups beef broth Can substitute with vegetable broth for a vegetarian version.
  • 12 oz lasagna noodles Break into bite-sized pieces before adding to soup.
  • 0.5 cup ricotta cheese For topping when serving.
  • 1 cup shredded mozzarella cheese For topping when serving.
  • 1 cup shredded parmesan cheese For topping when serving.

Method
 

Preparation
  1. Brown the ground beef in a large skillet over medium-high heat until cooked thoroughly and no longer pink.
  2. Drain off any excess grease from the skillet.
  3. Transfer the browned beef to a 6-quart crockpot.
  4. Add the finely diced onion and red bell pepper to the crockpot.
  5. Pour the crushed and diced tomatoes into the pot.
  6. Incorporate the minced garlic and Italian seasoning into the mixture.
  7. Pour in the beef broth and mix well.
  8. Cover the crockpot and set it to cook on low for 6-8 hours or high for 3-4 hours.
  9. When cooking is nearly done, break the lasagna noodles into bite-sized pieces and add them to the crockpot.
  10. Replace the cover and continue cooking on high for another 30-45 minutes, until noodles are cooked and tender.
  11. Ladle the soup into bowls and top with ricotta, mozzarella, and parmesan cheeses.

Notes

For serving, sprinkle fresh basil or oregano over the cheese. Pair with garlic bread or a side salad.