Crockpot Lasagna Soup
This crockpot lasagna soup is the most delicious and flavorful soup recipe. A rich tomato broth loaded with soft lasagna noodles, tender beef, and the perfect combination of mozzarella and ricotta cheese.
Ingredients
- 2 tsp olive oil
- 1 pound lean ground beef
- 1 medium onion
- 1 tsp salt divided
- ½ tsp fresh ground pepper divided
- 1 Tbsp italian seasoning
- 4 garlic cloves
- 15 oz crushed tomatoes undrained
- 1 14.5each can diced tomatoes
- 6 cups broth chicken or beef
- 6 oz uncooked lasagna noodles broken into pieces
- ¼ cup parmesan cheese grated
Topping:
- 8 oz ricotta cheese
- ¼ cup parmesan cheese
- ½ tsp italian seasoning
- ¼ tsp salt
- ⅛ tsp pepper
Instructions
- Heat oil in a skillet. Once hot, add the beef and onion over medium-high heat and saute until the meat is no longer pink.
- Season with ½ tsp salt and ½ tsp pepper and add the garlic, cook another minute. Place into slow cooker.
- Add the remaining ingredients (minus pasta and parmesan cheese and toppings). Cover and cook low 7-8 hours and 3-4 hours on high.
- Add the uncooked pasta pieces and parmesan cheese, stir, and cook for another 30 minutes on high or until the pasta is al dente.
- In a small bowl, stir together the ingredients for the topping.
- To serve, ladle soup into bowls and add a heaping tablespoon of the ricotta topping.
- Serve and enjoy, friends.
Notes
- Storage. Leftover lasagna soup can be stored in an airtight container in the fridge for 3-5 days.
- Reheat. Warm the leftover soup on the stovetop until reheated. The soup will thicken in the fridge, but you can add water when reheating it to achieve desired consistency.
- Freeze. Store the soup for longer by adding it to a freezer-safe container or bag! Store for up to 3 months in the freezer. Reheat: Thaw the soup in the fridge overnight before adding it to the stovetop to reheat.