Description
A hearty and flavorful lasagna soup made easily in a crockpot, perfect for a comforting meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
- 1 cup shredded mozzarella cheese (for garnish)
Instructions
- In a large skillet over medium-high heat, brown the ground beef (or sausage) and onion. Drain any excess grease. Stir in minced garlic and cook for 1 minute until fragrant.
- Transfer the beef mixture to a 6-quart (or larger) slow cooker.
- Stir in crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper into the slow cooker. Mix well.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- During the last 30 minutes of cooking, add the broken lasagna noodles to the slow cooker. Stir well to ensure noodles are submerged. Continue cooking until noodles are al dente.
- In a small bowl, combine ricotta cheese and Parmesan cheese.
- To serve, ladle soup into bowls. Top each serving with a dollop of the ricotta mixture, a sprinkle of shredded mozzarella cheese, and fresh parsley. Serve immediately.
Notes
- For a vegetarian option, omit the ground beef/sausage and use vegetable broth.
- Adjust seasonings to your preference.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.