Crockpot Lasagna Soup
A delicious and easy way to enjoy the flavors of lasagna in a cozy soup cooked in a crockpot.
Ingredients
Meat and Vegetables
- 1 pound ground beef or Italian sausage Use ground turkey or chicken as an alternative.
- 1 medium onion, diced
- 3 cloves garlic, minced
Tomato Base
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
Broth and Seasoning
- 4 cups chicken or vegetable broth Ensure broth is gluten-free if needed.
- 2 teaspoons Italian seasoning
Pasta and Cheese
- 2 cups uncooked pasta (such as lasagna noodles broken into pieces) Use gluten-free pasta for a gluten-free option.
- 1 cup ricotta cheese Can substitute with cottage cheese.
- 1 cup shredded mozzarella cheese Can use different types of cheese as desired.
Garnish
Instructions
Preparation
- In a skillet, brown the ground beef or sausage with the diced onion and minced garlic. Drain excess fat.
- Transfer the meat mixture to the crockpot. Add crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the uncooked pasta to the soup.
- Before serving, stir in ricotta cheese and top with mozzarella cheese. Let it melt for a few minutes.
Serving
- Serve hot, garnished with fresh basil if desired. Offer crusty bread or garlic bread on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm on the stove or microwave, adding broth or water if needed. For a vegetarian version, use cooked lentils or mushrooms instead of meat. Customize with different vegetables or spices according to taste.