Crock Pot Lasagna Soup

A delightful twist on traditional lasagna, this slow-cooked soup combines rich flavors and comforting textures, making it perfect for busy families.

Prep Time 15

Cook Time 4

Total Time 4 15

Serving Size servings

Ingredients

Main Ingredients

1 lb ground Italian sausage Can substitute with hot sausage for a spicier kick.
1 medium onion, diced
3 cloves garlic, minced
28 oz can fire-roasted diced tomatoes Use tomatoes with juices.
4 cups low-sodium beef broth Can substitute with vegetable broth for vegetarian version.
8 oz lasagna noodles, broken into pieces Regular lasagna sheets can be used; adjust cooking time.

Cheeses

15 oz ricotta cheese Can use low-fat for a lighter version.
2 cups shredded mozzarella cheese More can be added for serving.

Herbs and Spices

2 tsp dried oregano
2 tsp dried basil

Instructions

Preparation

In a skillet over medium heat, brown the ground Italian sausage until fully cooked. Drain excess fat.
Sauté diced onions and minced garlic in the same skillet until soft and fragrant (about 3 minutes).
In your crock pot, combine the browned sausage, sautéed onions and garlic, diced tomatoes (with juices), beef broth, oregano, and basil. Mix well.
Break lasagna noodles into bite-sized pieces and stir them into the mixture.

Cooking

Cover and cook on low for approximately 4 hours or until noodles are tender.
Stir in ricotta cheese until melted and creamy. Serve in bowls topped with shredded mozzarella cheese.

Notes

Serve warm topped with extra shredded mozzarella and a sprinkle of fresh basil or parsley. Pairs well with garlic bread or a green salad. Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to three months. Reheat by thawing in the refrigerator overnight.