Crock Pot Lasagna Soup
A hearty and comforting lasagna-flavored soup that’s perfect for chilly days, easy to make, and ideal for serving a crowd.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with plant-based crumbles for a vegetarian option.
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 can 28 ounces crushed tomatoes
- 2 cups beef broth Use vegetable broth for a vegetarian version.
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup uncooked pasta Any small pasta shape can be used.
- 2 cups ricotta cheese For serving.
- 2 cups shredded mozzarella cheese For topping.
- Salt and pepper to taste
Instructions
Cooking
- In a skillet, brown the ground beef with the onion and garlic until fully cooked. Drain excess fat.
- In a crock pot, combine the cooked beef mixture, crushed tomatoes, beef broth, basil, oregano, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the uncooked pasta and let it cook until tender.
- Serve each bowl with a dollop of ricotta cheese and a sprinkle of mozzarella cheese on top.
Notes
Crock Pot Lasagna Soup is best served warm. You can add fresh basil or parsley for extra flavor. Pair it with garlic bread or a simple salad for a complete meal. Store in an airtight container for 3-4 days in the fridge or freeze for longer storage.