Description
This Crockpot Lasagna Soup offers a warm, comforting twist on the classic lasagna, combining rich flavors of seasoned ground beef, tomato sauce, and melted cheeses in a cozy slow-cooked soup perfect for easy weeknight dinners.
Ingredients
Scale
Meat and Seasonings
- 1 lb Lean Ground Beef (substitute with ground turkey or chicken if desired)
- 2 tablespoons Italian Seasoning (reserve some for the broth)
- Salt, to taste
- Pepper, to taste
Aromatics
- 1 medium Onion (diced)
- 4-5 cloves Garlic (minced)
Broth and Sauce
- 4-5 cups Beef Broth (chicken broth is a good alternative)
- 24 oz Pasta Sauce (can be substituted with diced tomatoes)
- 3 tablespoons Tomato Paste
Pasta and Cheese
- 12 oz Lasagna Noodles (broken into smaller pieces)
- 1 cup Ricotta Cheese (can be omitted for a lighter soup)
- 1 cup Fresh Mozzarella Cheese (shredded)
- ½ cup Freshly Grated Parmesan Cheese
Garnish
- Fresh Parsley or Basil (for garnish, to taste)
Instructions
- Brown the Meat: In a skillet heated over medium heat, brown the lean ground beef with Italian seasoning, salt, and pepper until fully cooked and fragrant. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the Aromatics: Add the diced onion and minced garlic to the skillet and cook until the onion is softened and translucent, about 3-4 minutes, to build a flavorful base.
- Combine Ingredients in Slow Cooker: Transfer the meat mixture to the crockpot. Pour in the beef broth, pasta sauce, and tomato paste. Stir in the reserved Italian seasoning to infuse the soup with herbs.
- Slow Cook: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, allowing the flavors to meld beautifully.
- Add Noodles: Stir in the broken lasagna noodles. Cover again and let the soup cook for an additional 30 minutes until the noodles are tender but not mushy.
- Serve It Up: Ladle the soup into bowls and top each with dollops of ricotta, shredded mozzarella, and a sprinkle of grated Parmesan cheese. Garnish with freshly chopped parsley or basil for a fresh finish.
Notes
- You can substitute ground turkey or chicken for lean ground beef to lighten the dish.
- For a lighter version, omit the ricotta cheese or use a low-fat version.
- Broken lasagna noodles cook faster; ensure they do not overcook to maintain texture.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 2 months.
- If you prefer a vegetarian version, replace meat with cooked lentils or mushrooms and vegetable broth instead of beef broth.
