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Crock Pot Lasagna Soup

A creamy and flavorful twist on traditional lasagna, made easy in a crock pot for a comforting weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat and Base Ingredients
  • 1 lb lean ground beef Use lean for a healthier option.
  • 1 lb Italian sausage Choose between mild or spicy.
  • 1 medium yellow onion, chopped Adds sweetness and flavor.
  • 4 cloves garlic, minced Sauté for a heavenly aroma.
  • 28 oz crushed tomatoes (canned) Can substitute with fresh tomatoes if desired.
  • 4 cups low-sodium chicken broth Keeps the soup flavorful without excess sodium.
Noodle and Dairy Ingredients
  • 8 oz lasagna noodles, broken into pieces No-boil noodles can be used for easy prep.
  • 15 oz ricotta cheese Stir until melted into the soup.
  • 2 cups shredded mozzarella cheese Add before serving for a melty topping.
Seasoning Ingredients
  • 2 tsp Italian seasoning Enhances the Italian flavor.
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain any excess grease.
  2. In the same skillet, sauté the chopped onion and minced garlic until translucent.
Cooking
  1. In your crock pot, combine the browned meats, sautéed onion and garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
  2. Add the broken lasagna noodles and gently stir to combine.
  3. Cover and cook on low for 4 hours or high for 2 hours until noodles are tender.
  4. Stir in ricotta cheese until melted throughout. Top with shredded mozzarella before serving.

Notes

Serve with fresh basil and garlic bread for dipping. This soup can be stored in the fridge for 3-4 days or frozen for up to 3 months. Reheat by adding a splash of broth.