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Crockpot Lasagna Soup

A comforting soup that combines the flavors of traditional lasagna into a hearty, slow-cooked dish, perfect for busy days.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef or sausage Can substitute with mushrooms or lentils for a vegetarian option.
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz) Drained, can add herbs for flavor.
  • 1 jar marinara sauce (24 oz) Choose your favorite brand.
  • 4 cups broth (beef or vegetable)
  • 9 oz lasagna noodles Break into bite-sized pieces.
  • 1 cup ricotta cheese Added at the last 30 minutes of cooking.
  • 2 cups shredded mozzarella cheese For topping.
  • 1 tablespoon olive oil For browning meat.

Method
 

Preparation
  1. Brown the ground meat in a skillet with olive oil.
  2. Transfer the browned meat to the crockpot.
  3. Add diced onions and minced garlic to the crockpot.
  4. Pour in the diced tomatoes, marinara sauce, and broth. Stir to combine.
  5. Break lasagna noodles into bite-sized pieces and stir into the mixture.
Cooking
  1. Cover and cook on low for 4-6 hours or high for 2-3 hours.
  2. In the last 30 minutes, add ricotta and mozzarella cheese.
Serving
  1. Ladle the soup into bowls topped with shredded mozzarella.
  2. Serve with fresh basil or parsley, and garlic bread or salad.

Notes

Customize with additional vegetables or spices, and freeze leftovers for up to 3 months. Stir well before serving to mix ingredients.