Crock Pot Lasagna Soup
A cozy, hands-off lasagna soup that combines the best flavors of traditional lasagna in a hearty broth, perfect for busy weeknights.
Ingredients
For the Soup Base
- 1 lb lean ground beef
- 1 lb Italian sausage (mild or spicy)
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth (or vegetable broth)
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- to taste Salt and pepper
Instructions
Preparation
- Heat a large skillet over medium heat. Add the ground beef and Italian sausage. Brown thoroughly, breaking the meat into small pieces with a spatula. Drain off excess grease.
- In the same skillet, add the chopped onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30–60 seconds until fragrant.
- Transfer the browned meat, onions, and garlic to the crock pot. Pour in the crushed tomatoes and chicken broth. Sprinkle in the Italian seasoning and add salt and pepper to taste. Stir to combine.
- Add the broken lasagna noodles and stir gently so they’re evenly distributed.
Cooking
- Cover and cook on low for 4 hours or on high for 2 hours. The noodles should be tender but not mushy.
- Turn the crock pot off and stir in the ricotta cheese until it’s incorporated into the soup. Taste and adjust seasoning.
- Ladle into bowls and top with shredded mozzarella so it melts on contact. Serve hot.
Notes
Use low-sodium broth because Italian sausage can add salt; adjust salt at the end. For a lighter version, swap the beef for ground turkey and choose a turkey sausage, or use plant-based sausage. If you don’t have lasagna noodles, wide egg noodles or broken fettuccine will work in a pinch.