Description
Crockpot Lasagna Soup is a heartwarming twist on the classic Italian dish, perfect for busy weeknights or chilly evenings. This comforting soup features layers of tender pasta, savory ground beef, and gooey cheese simmered in a flavorful broth. With minimal prep time and the convenience of slow cooking, this recipe promises warmth and satisfaction in every bowl. Just one spoonful will have you feeling wrapped in a cozy embrace!
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 28 oz can fire-roasted diced tomatoes
- 4 cups low-sodium beef broth
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the crockpot.
- In the same skillet, sauté chopped onions until translucent. Add minced garlic and cook until fragrant. Transfer to the crockpot with the meat.
- Add fire-roasted diced tomatoes (with juices) and beef broth to the crockpot; stir to combine.
- Sprinkle Italian seasoning and add broken lasagna noodles to the pot. Stir gently to mix.
- Cover the crockpot and cook on low for 4 hours or high for 2 hours.
- About 10 minutes before serving, dollop ricotta cheese into bowls of soup and sprinkle mozzarella on top to melt.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg
Keywords: - For a lighter option, substitute ground turkey for beef.- Add spinach or zucchini for an extra veggie boost.- Store leftovers in an airtight container in the fridge for up to three days or freeze for up to three months.