Description
A hearty and flavorful weeknight dinner, this Crock Pot Lasagna Soup captures all the delicious tastes of classic lasagna in an easy-to-make soup format.
Ingredients
- 1 lb ground beef or Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 1 (8 oz) can tomato sauce
- 1/2 cup water
- 2 tbsp Italian seasoning
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 8 oz lasagna noodles, broken into 2-inch pieces
- 15 oz ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, brown the ground beef (or sausage) and chopped onion over medium-high heat. Drain any excess fat. Add minced garlic and cook for 1 minute more until fragrant.
- Transfer the beef mixture to a 6-quart (or larger) slow cooker.
- Add crushed tomatoes, diced tomatoes, beef broth, tomato sauce, water, Italian seasoning, basil, oregano, salt, and pepper to the slow cooker. Stir well to combine.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- About 30-45 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir gently, ensuring noodles are submerged.
- Continue cooking until noodles are al dente. If the soup is too thick, add a little more water or broth.
- While noodles are cooking, prepare the cheese topping: In a medium bowl, combine ricotta cheese, 1/2 cup Parmesan cheese, and mozzarella cheese. Mix well.
- Ladle hot soup into bowls. Top each serving with a spoonful of the ricotta mixture and a sprinkle of fresh parsley and additional Parmesan cheese.
- Serve hot.
Notes
- You can use ground turkey or ground chicken instead of beef or sausage for a lighter version.
- For a vegetarian option, omit the meat and increase the broth by 1 cup, or use a plant-based ground substitute.
- If you prefer a tangier flavor, add 1 tablespoon of red wine vinegar when adding the liquids.