Crockpot Lasagna Soup
This simple yet satisfying Crockpot Lasagna Soup combines all the beloved flavors of traditional lasagna in a comforting soup form. Perfect for a cozy meal, it’s loaded with hearty ingredients and topped with creamy ricotta and melty cheeses.
Equipment
- Crockpot
- Skillet
Ingredients
Soup Base:
- 1 pound ground beef
- 1/2 onion onion chopped
- 1 red bell pepper red bell pepper chopped
- 1 can petite diced tomatoes 14.5 oz
- 1 can crushed tomatoes 28 oz
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
- 12 ounces lasagna noodles
Cheese Toppings:
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
For Soup:
- In a skillet, brown the ground beef over moderate heat and drain off any excess fat.
- Transfer the cooked beef to your crockpot.
- Add the chopped onion and red bell pepper, then pour in both varieties of tomatoes.
- Mix in the minced garlic along with the Italian seasoning.
- Stir in the beef broth and ensure everything is well combined.
- Cover the crockpot and cook on low for about 6 to 8 hours or on high for 3 to 4 hours.
- When the cooking time is up, break the lasagna noodles into smaller sections and stir into the soup.
- Cover the crockpot again and cook on high for an additional 30 to 45 minutes until the noodles are soft.
To Serve:
- Serve the soup hot in bowls and top with a dollop of ricotta, a sprinkle of mozzarella, and some grated Parmesan.