Crockpot Lasagna Soup
This Crockpot Lasagna Soup combines the delicious flavors of lasagna with the ease of a slow cooker, making it perfect for busy days and great for families or gatherings.
Ingredients
Meat and Vegetables
- 1 pound ground beef Can substitute with ground turkey or sausage.
- 1 large onion, chopped
- 3 cloves garlic, minced
Liquids and Broth
- 28 ounces can crushed tomatoes
- 4 cups chicken or beef broth Vegetable broth can be used for a vegetarian version.
Pasta and Spices
- 2 cups uncooked pasta (preferably lasagna noodles, broken into pieces) You can substitute with any pasta, but cooking times may vary.
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
Cheese and Garnish
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese For topping.
- Fresh basil for garnish
Instructions
Preparation
- In a skillet, cook the ground beef, onion, and garlic over medium heat until the meat is browned. Drain excess fat.
- Transfer the meat mixture to a crockpot. Add the crushed tomatoes, broth, uncooked pasta, Italian seasoning, salt, and pepper.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours, until the pasta is cooked.
- Stir in the ricotta cheese and allow to heat through.
Serving
- Serve hot, topped with shredded mozzarella cheese and fresh basil.
Notes
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. For extra flavor, add vegetables like bell peppers or zucchini, or a pinch of red pepper flakes for spice. A vegetarian version can be made by omitting the meat and adding more vegetables.