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Crock Pot Lasagna Soup Recipe

Crock Pot Lasagna Soup Recipe

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  • Author: Ruthie Miller
  • Total Time: 6 hours 20 minutes
  • Yield: 6-8 servings 1x

Description

A hearty and flavorful Crock Pot Lasagna Soup Recipe, cooked for 6 hours in a slow cooker, delivering all the rich taste of traditional lasagna without the fuss.

Ingredients

Scale
  • 1 pound ground beef (or Italian sausage, or a mix of both)
  • 1 large onion, chopped
  • 2–3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (6-ounce) can tomato paste
  • 4 cups beef broth (or chicken/vegetable broth)
  • 1 tablespoon dried Italian seasoning
  • 1 teaspoon dried basil (or 2 tablespoons fresh, chopped)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 6–8 lasagna noodles, broken into bite-sized pieces
  • **For the creamy topping (optional):**
  • ½ cup ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Pinch of salt and pepper
  • **For serving:**
  • Shredded mozzarella cheese
  • Extra grated Parmesan cheese
  • Fresh basil or parsley, chopped

Instructions

  1. **Brown the Meat:** In a large skillet over medium-high heat, brown the ground beef (and/or Italian sausage) until no pink remains. Drain any excess grease.
  2. **Sauté Aromatics:** Add the chopped onion to the skillet with the beef and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  3. **Combine in Slow Cooker:** Transfer the browned meat mixture to your 6-quart (or larger) slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, Italian seasoning, dried basil, dried oregano, salt, and black pepper. Stir everything together until well combined.
  4. **Slow Cook:** Cover the slow cooker and cook on **low for 5-6 hours** or on **high for 3-4 hours**.
  5. **Add Lasagna Noodles:** About 30-45 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the soup. Ensure they are submerged in the liquid. Cover and continue cooking until the noodles are tender.
  6. **Prepare Ricotta Topping (Optional):** While the noodles are cooking, in a small bowl, combine the ricotta cheese, grated Parmesan cheese, chopped fresh parsley, and a pinch of salt and pepper. Mix well.
  7. **Serve:** Ladle the hot soup into bowls. Top each serving with a spoonful of the creamy ricotta mixture, a generous sprinkle of shredded mozzarella cheese, and extra grated Parmesan. Garnish with fresh basil or parsley, if desired. Serve immediately with crusty bread for dipping.

Notes

For an ultra-creamy soup without the external topping, you can stir in 1/2 cup of cream cheese or heavy cream during the last 30 minutes of cooking (before adding noodles). To avoid mushy noodles, ensure they are added only for the last 30-45 minutes of cooking. If freezing, consider cooking noodles separately to maintain optimal texture.

  • Prep Time: 20 minutes
  • Cook Time: 6 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 450
  • Sugar: 12g
  • Sodium: 1000mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg

Find it online: https://www.oldplainrecipes.com/crock-pot-lasagna-soup-recipe/