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Crockpot Lasagna Soup

A hearty, bubbling stew infused with all the flavors of lasagna, without the labor of layering noodles. Perfect for a cozy weeknight meal.
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Temps de préparation 10 minutes
Temps de cuisson 6 heures
Temps total 6 heures 10 minutes
Portions: 6 servings
Type de plat: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 1 pound ground beef Can substitute with ground turkey or sausage.
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 28 ounces crushed tomatoes Canned.
  • 4 cups beef broth
  • 15 ounces tomato sauce Canned.
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 pieces lasagna noodles, broken Add about 30 minutes before serving.
  • 1 cup ricotta cheese Make sure it's blended well.
  • 2 cups shredded mozzarella cheese For topping.
  • Parmesan cheese, for serving
  • Fresh basil, for garnish

Method
 

Preparation
  1. In a skillet, brown the ground beef with the onion and garlic over medium heat. Drain excess fat.
  2. Transfer the beef mixture to a crockpot.
  3. Add the crushed tomatoes, beef broth, tomato sauce, Italian seasoning, salt, and pepper. Stir to combine.
  4. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  5. About 30 minutes before serving, add the broken lasagna noodles to the soup.
  6. Stir in the ricotta cheese until well combined.
Serving
  1. Serve hot, topped with mozzarella cheese, Parmesan cheese, and fresh basil.

Notes

Leftovers can be stored in the fridge for about 3-4 days or frozen for up to 3 months. When reheating, add a splash of broth to revive texture. A dash of red pepper flakes can add extra heat.