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Description
A hearty and flavorful Crockpot Lasagna Soup that captures all the deliciousness of lasagna in a comforting soup form. Easy to make and perfect for a weeknight meal.
Ingredients
- 1 pound ground Italian sausage, or ground turkey Italian sausage
- 1 medium yellow onion, diced
- 1 tablespoon garlic, minced
- 2 tablespoons Italian seasoning
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 can (28 oz) petite diced tomatoes, do not drain
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 10–12 lasagna noodles, broken into 2–3 inch pieces
- 1 cup shredded mozzarella cheese
- Optional Toppings: Fresh basil, Ricotta cheese, Parmesan cheese, shredded or grated
Instructions
- Prepare a medium skillet with nonstick cooking spray (or add a little oil) and add the Italian sausage and onion. Cook over medium heat, breaking up the sausage as it cooks, until browned and onions are translucent, about 5–7 minutes.
- Add garlic, Italian seasoning, crushed red pepper flakes, salt, and pepper. Stir, then transfer to the crockpot.
- Pour in diced tomatoes, tomato sauce, and beef broth. Stir until well mixed.
- Cover and cook on HIGH for 3–4 hours, or LOW for 4–6 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir, cover, and cook on HIGH for 30 more minutes.
- When ready to serve, stir in the shredded mozzarella cheese.
- Serve warm with fresh basil, ricotta, and Parmesan cheese on top, if desired.
Notes
- You can use ground turkey for a lighter option.
- Adjust red pepper flakes to your spice preference.
- Ensure lasagna noodles are fully submerged in the liquid to cook properly.
- The soup will thicken as it cools.