Description
This hearty Crockpot Lasagna Soup offers all the comforting flavors of classic lasagna in a warm, easy-to-make soup. Ground beef, tomatoes, Italian seasoning, and tender lasagna noodles combine in a slow cooker to create a rich and satisfying meal topped with creamy ricotta and melty mozzarella and parmesan cheeses.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 teaspoon minced garlic
Tomatoes and Broth
- 1 can petite diced tomatoes (14.5 oz)
- 1 can crushed tomatoes (28 oz)
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
Pasta
- 12 oz lasagna noodles
Cheeses
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown the beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat to keep the soup from being greasy.
- Add vegetables and seasoning: Add diced onion, red bell pepper, and minced garlic to the beef in the skillet. Cook until the vegetables are softened and fragrant, approximately 3 to 4 minutes.
- Transfer to crockpot: Place the cooked beef and vegetables into the crockpot. Add the petit diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir everything together to combine evenly.
- Cook: Cover the crockpot and cook the soup on low for 6 hours or on high for 3 hours, allowing the flavors to fully develop and meld.
- Prepare noodles: About 20 to 30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them to the crockpot. Stir well to incorporate the noodles into the soup and cook until tender.
- Finish with cheeses: When the noodles are tender, stir in the ricotta cheese to add creaminess to the soup. Serve each bowl topped with shredded mozzarella and parmesan cheese for a rich, cheesy finish.
Notes
- Breaking the lasagna noodles into smaller pieces helps them cook evenly in the crockpot.
- You can use ground turkey or chicken as a lighter alternative to ground beef.
- For a vegetarian version, substitute the meat with mushrooms or lentils and use vegetable broth.
- If you prefer a thicker soup, reduce the amount of broth slightly or cook uncovered for the last 20 minutes.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
