Easy Weeknight Crock Pot Lasagna Soup
Crock Pot Lasagna Soup. All the flavors of lasagna without all the work. This soup might be the smartest thing I've ever made 🥄
Servings 5 people
Equipment
- 1 slow cooker
- 1 skillet
Ingredients
- 1 pound ground beef or turkey for a lighter option
- 1 large onion chopped
- 4 garlic cloves minced
- 1 can 28 oz diced tomatoes with juice
- 1 can 15 oz tomato sauce
- 4 cups chicken broth better flavor than vegetable broth
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 oz lasagna noodles broken into bite-sized pieces (or any pasta)
- 1 cup ricotta cheese
- ½ cup grated Parmesan
- 1 cup shredded mozzarella
- Fresh basil for topping skip if you don't have it
Instructions
- Brown your ground beef with the onions in a skillet. Drain the fat - this keeps your soup from getting greasy.
- Dump the meat mixture into your slow cooker. Add garlic, tomatoes, sauce, broth, and all seasonings. Give it a good stir.
- Cover and let it do its thing - 7-8 hours on LOW or 3-4 hours on HIGH if you're in a rush.
- About 30 minutes before you want to eat, stir in the broken lasagna noodles. They'll cook right in the soup.
- Just before serving, stir in the ricotta. It melts into the broth creating a creamy, dreamy texture.
- Ladle into bowls and top with Parmesan and mozzarella. The cheese will melt from the heat of the soup.
Notes
