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Crockpot Lasagna Soup

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A comforting and hearty lasagna soup made easy in the crockpot, combining classic lasagna flavors with the convenience of slow cooking.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (24-ounce) jar marinara sauce
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. In a skillet over medium heat, cook ground beef, onion, and garlic until beef is browned and onion is tender; drain excess fat.
  2. Transfer beef mixture to the crockpot. Stir in marinara sauce, beef broth, diced tomatoes, basil, oregano, salt, and pepper.
  3. Cover and cook on low for 6 hours or on high for 3 hours.
  4. About 30 minutes before serving, add broken lasagna noodles to the crockpot. Stir well, cover, and cook until noodles are tender.
  5. Ladle soup into bowls. Top each serving with a spoonful of ricotta cheese, shredded mozzarella, and a sprinkle of Parmesan cheese.
  6. Garnish with fresh basil or parsley if desired and serve hot.

Notes

For a vegetarian version, substitute ground beef with mushrooms or plant-based meat. Adding the noodles later prevents them from becoming mushy. Leftovers reheat well and flavors deepen overnight.

Nutrition

Find it online: https://www.receipster.com/crockpot-lasagna-soup-recipe/

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