Crock Pot Lasagna Soup
A hearty and comforting Crock Pot Lasagna Soup that captures the classic flavors of lasagna in a convenient soup form, perfect for the whole family.
Ingredients
For the soup
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 28 oz fire-roasted diced tomatoes (with juices)
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian version.
- 8 oz lasagna noodles, broken into pieces Traditional or gluten-free noodles can be used.
- 1 cup ricotta cheese Can use dairy-free alternatives.
- 1 cup shredded mozzarella cheese Feel free to mix different cheeses for flavor.
- 2 tsp Italian seasoning
- Salt and pepper, to taste
Instructions
Preparation
- Heat a drizzle of olive oil in a skillet over medium heat, then add the chopped onion and minced garlic. Sauté until fragrant and onions are translucent, about 3 to 4 minutes.
- Set aside the sautéed onions and garlic, and use the same skillet to brown the ground beef until fully cooked, crumbling it as it cooks. Drain any excess fat.
- In a crock pot, combine the sautéed onions and garlic with the browned ground beef. Add fire-roasted diced tomatoes, chicken broth, Italian seasoning, salt, and pepper. Stir to combine.
- Gently add broken lasagna noodles to the crock pot, ensuring they are well immersed in the broth.
Cooking
- Cover the crock pot with its lid and set to cook on low for about 4 hours or on high for 2 hours, until noodles are tender.
Serving
- Serve soup hot, topped with a spoonful of ricotta cheese and a sprinkle of shredded mozzarella.
- Pair with crusty bread or garlic breadsticks.
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Notes
Add vegetables like spinach or zucchini for extra nutrition, or spice it up with red pepper flakes. Store leftovers in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 3 months.