Description
This Crock Pot Lasagna Soup is a comforting, hearty dish that combines all the flavors of classic lasagna in a warm, flavorful soup. Ground beef, crushed tomatoes, Italian herbs, and broken lasagna noodles simmer together to create a rich and satisfying meal, finished with creamy ricotta and melty mozzarella cheese for that perfect lasagna taste in every spoonful.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
Broth and Tomato Base
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 2 cups shredded mozzarella cheese
Instructions
- Brown the ground beef: In a large skillet over medium heat, cook the ground beef for about 6-8 minutes until browned. Drain any excess fat to keep the soup from being greasy.
- Combine ingredients in slow cooker: Transfer the cooked ground beef to the slow cooker. Add the chopped onion, minced garlic, crushed tomatoes, beef broth, dried basil, oregano, and red pepper flakes if using. Stir all ingredients thoroughly to combine the flavors well.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, allowing the flavors to meld and the soup to develop a rich taste.
- Add lasagna noodles: About 30 minutes before serving, stir in the broken lasagna noodles, ensuring they are submerged so they cook evenly in the hot soup.
- Finish with cheese and seasoning: Just before serving, fold in the ricotta cheese and shredded mozzarella, stirring gently to melt the cheeses into the soup. Season with salt and pepper to taste, then serve warm for a cozy, comforting meal.
Notes
- For a spicier kick, add extra red pepper flakes or a dash of cayenne pepper.
- You can substitute ground turkey or chicken for a leaner option.
- If you want a vegetarian version, omit the ground beef and use vegetable broth.
- For gluten-free, use gluten-free lasagna noodles or pasta.
- Adding fresh basil or oregano at the end can brighten up the flavor.
- Leftovers store well and can be refrigerated for up to 3 days.
