Description
Crockpot lasagna soup is a comforting and hearty dish that combines the rich flavors of traditional lasagna into a delightful soup. Perfect for chilly evenings, this easy-to-make recipe simmers all day in your crockpot, filling your kitchen with an irresistible aroma. Each spoonful is loaded with cheesy goodness, savory meat, and tender pasta, making it a meal everyone will love.
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups low-sodium beef broth
- 8 oz lasagna noodles, broken into pieces
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tsp fresh basil (or 1 tsp dried)
- 2 tsp fresh oregano (or 1 tsp dried)
Instructions
- In a skillet over medium heat, sauté the diced onion in a bit of oil until translucent. Add minced garlic and cook until fragrant.
- Add the ground beef to the skillet, breaking it apart as it cooks until browned. Drain excess fat.
- Transfer the onion-beef mixture to your crockpot. Stir in diced tomatoes, tomato sauce, beef broth, broken lasagna noodles, basil, and oregano.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in ricotta cheese and mozzarella until melted and creamy.
- Serve hot topped with grated Parmesan and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: For a vegetarian option, swap ground beef with mushrooms or zucchini. Feel free to add extra cheese for a richer experience. Leftovers can be stored in an airtight container for up to three days; reheat gently.