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Description
A hearty and flavorful Crockpot Lasagna Soup that captures the essence of lasagna in a comforting soup form, perfect for a slow cooker meal.
Ingredients
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 3 teaspoons minced garlic
- Salt and pepper to taste
- 1 can (14.5 ounces) beef broth or stock
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 teaspoon beef bullion granules (or 1 cube, crushed)
- 2 cups water
- 4 Tablespoons tomato paste
- 1 teaspoon dried parsley
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 8 ounces lasagna noodles, broken into small pieces
- Optional Toppings: Ricotta cheese, shredded Mozzarella cheese, freshly chopped basil, freshly chopped parsley
Instructions
- Cook and crumble ground beef in a large skillet over medium-high heat. Add onion and garlic to beef. Cook until beef is brown and onion is soft. Drain any grease. Season with salt and pepper.
- Place the cooked beef in a greased 6-quart slow cooker. Add the broth, both tomatoes, beef bullion, water, tomato paste, parsley, basil, and oregano. Stir well. Cover with lid and cook on low heat for 6 to 8 hours OR on high heat for 3 to 4 hours.
- When cooking time is up, stir in the broken lasagna noodles. Cover with the lid and cook another 30 to 40 minutes on low heat, or until noodles are tender. Don’t overcook the noodles.
- Serve soup warm in individual bowls with desired toppings. Enjoy!
Notes
- Ensure noodles are not overcooked to maintain their texture.
- Adjust seasoning to your preference.
- Feel free to add other vegetables like bell peppers or mushrooms.