Crock Pot Lasagna Soup
A comforting and hearty dish that combines the traditional flavors of lasagna into a flavorful soup, perfect for busy weeknights.
Ingredients
Meat and Aromatics
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
Liquids and Base
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth
Pasta and Cheese
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
Spices and Seasonings
- 2 tsp Italian seasoning
- Salt and pepper to taste Adjust according to preference
Instructions
Preparation
- In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain excess grease.
- In the same skillet, sauté the chopped onion and minced garlic until translucent.
Cooking
- In your crock pot, combine the browned meats, sautéed onion and garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper.
- Add broken lasagna noodles and gently stir to combine.
- Cover and cook on low for 4 hours or high for 2 hours until noodles are tender.
- Stir in ricotta cheese until melted throughout. Top with shredded mozzarella before serving.
Notes
For variations, consider using turkey or chicken for leaner meat, gluten-free pasta, or adding more vegetables. Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.