Crockpot Lasagna Soup
A hearty and comforting soup that captures the beloved flavors of traditional lasagna, perfect for busy weeknights or chilly afternoons.
Ingredients
Protein
- 1 pound ground beef Can substitute with ground turkey for a lighter version.
Vegetables
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable or chicken broth Use vegetable broth for vegetarian version.
- 2 cups water
Canned Goods
- 1 can (28 oz) crushed tomatoes
Pasta
- 8 ounces lasagna noodles, broken into pieces Add towards end of cooking to prevent overcooking.
Cheeses
- 1 cup ricotta cheese Can substitute with cottage cheese.
- 1 cup shredded mozzarella cheese For a cheesier soup, add more.
- 1/2 cup grated Parmesan cheese
Seasonings
- 2 teaspoons Italian seasoning Adjust to taste.
- Salt and pepper To taste.
Garnish
- Fresh basil For garnish.
Instructions
Preparation
- Brown the ground beef in a large skillet over medium heat, breaking it into small pieces.
- Add the chopped onion and minced garlic, cooking until the onion is translucent (about 3-5 minutes), then drain excess fat.
Cooking
- Transfer the cooked meat mixture to the crockpot and add crushed tomatoes, broth, water, and Italian seasoning. Season with salt and pepper, then stir to combine.
- Add the broken lasagna noodles, ensuring they're submerged in the liquid.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours.
Finishing Touches
- Stir in ricotta, mozzarella, and Parmesan cheese. Let sit for an additional 10-15 minutes before serving.
Serving
- Ladle into bowls and garnish with fresh basil.
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Notes
Feel free to customize by adding vegetables or using different cheeses. For a lighter version, substitute ground turkey and increase vegetable content. Store leftovers in airtight containers for up to 4 days or freeze for up to 3 months.