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Crockpot Lasagna Soup

A delicious and easy-to-make soup that combines all the classic flavors of lasagna in a hearty and comforting dish, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Can substitute with ground turkey or chicken.
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth Can use vegetable broth for a vegetarian version.
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 oz lasagna noodles, broken into pieces Whole noodles can be used but should be broken during cooking.
  • 1 cup ricotta cheese Can be substituted with cottage cheese.
  • 2 cups shredded mozzarella cheese
  • to taste Fresh basil, for garnish

Method
 

Preparation
  1. In a crockpot, combine ground beef, chopped onion, and minced garlic. Cook on high for about 1 hour until the beef is browned.
  2. Stir in the crushed tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well.
  3. Add the broken lasagna noodles and mix them into the soup.
  4. Cover the crockpot and cook on low for 3-4 hours.
  5. Before serving, stir in the ricotta cheese and half of the mozzarella cheese until melted.
  6. Serve hot, garnished with fresh basil and the remaining mozzarella cheese on top.

Notes

You can store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat.