Crockpot Lasagna Soup
A comforting and delicious soup that combines the traditional flavors of lasagna, easily prepared in a slow cooker.
Ingredients
For the Soup Base
- 1 lb ground beef or sausage Use a mix for richer flavor.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon Italian seasoning Adjust based on preference.
For the Pasta and Cheese
- 2 cups uncooked pasta (lasagna noodles or any pasta shape) Ensure the shape is small.
- 2 cups shredded mozzarella cheese Add extra if desired.
- 1 cup ricotta cheese
For Garnishing
- to taste Fresh basil or parsley Used for serving.
Instructions
Preparation
- In a skillet, brown the ground beef or sausage over medium heat. Add the diced onion and garlic, cooking until the onion is soft.
- Transfer the meat mixture to the crockpot. Add the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Stir to combine.
Cooking
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the uncooked pasta. Stir in the mozzarella and ricotta cheeses just before serving.
Notes
For a vegetarian version, substitute the ground meat with lentils or mushrooms, and add more vegetables like spinach or carrots to enhance texture and nutrition. Store leftover soup in airtight containers, in the fridge for 3-4 days, or freeze without pasta to avoid mushiness.