Description

Crockpot Lasagna Soup is a hearty, comforting dish that brings all the classic flavors of lasagna into a cozy, cheese-topped bowl of soup. It’s perfect for busy nights or chilly days, and the slow cooker makes it incredibly easy.

Ingredients

1 lb ground beef or Italian sausage (or a mix of both)
1 small onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
4 cups chicken or beef broth
1 tbsp Italian seasoning
Salt and pepper, to taste
8 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish (optional)

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Instructions

In a skillet over medium heat, cook the ground meat with diced onion until browned. Drain excess fat.
Add garlic and sauté for 1 minute until fragrant.
Transfer the meat mixture to the crockpot.
Add crushed tomatoes, tomato paste, diced tomatoes, broth, Italian seasoning, salt, and pepper. Stir well.
Cover and cook on low for 6–8 hours or high for 3–4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender.
In a small bowl, mix ricotta, mozzarella, and Parmesan cheese.
Ladle the soup into bowls and top each with a generous spoonful of the cheese mixture.
Garnish with fresh basil or parsley if desired. Serve warm.

Notes

For firmer noodles, cook them separately and add before serving.To make ahead, prepare soup base and refrigerate, then cook noodles just before serving.Use dairy-free cheese for a dairy-free option.Add vegetables like spinach or mushrooms for extra nutrition.Freeze without noodles for best texture.

Nutrition

Serving Size: 1/8 of recipe
Calories: 420
Sugar: 8g
Sodium: 950mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 26g
Cholesterol: 75mg