Description

Warm up your evenings with this Easy Crockpot Lasagna Soup, a delightful twist on classic lasagna. Packed with savory ground beef, tangy fire-roasted tomatoes, and creamy mozzarella cheese, this comforting soup is perfect for busy nights and family gatherings. Made effortlessly in your slow cooker, it’s a dish that promises to bring smiles around the dinner table.

Ingredients

Scale

1 lb lean ground beef
1 medium onion, diced
3 cloves garlic, minced
28 oz can fire-roasted diced tomatoes
4 cups low-sodium chicken broth
2 tsp Italian seasoning
2 cups mini pasta (like ditalini or broken lasagna noodles)
1 cup shredded mozzarella cheese

Instructions

Brown the ground beef in a skillet over medium heat; drain excess fat and transfer to the crockpot.
Sauté diced onion in the same skillet until translucent; add minced garlic and cook until fragrant. Transfer to the crockpot.
Add diced tomatoes (with juice), chicken broth, Italian seasoning, salt, and pepper to the crockpot; stir well to combine.
Cover and cook on low for 6 hours or high for 3 hours.
About 30 minutes before serving, stir in pasta; cover and cook until tender.
Serve hot topped with shredded mozzarella cheese.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 5g
Sodium: 850mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg

Keywords: For a vegetarian version, replace ground beef with sautéed veggies like zucchini or mushrooms and use vegetable broth. Add red pepper flakes for extra spice or try different cheeses for variety. Store leftovers in an airtight container in the fridge for up to three days.