Crockpot Lasagna Soup
This easy healthy recipe turns your favorite Italian comfort food into a rich and hearty soup that's perfect for busy days.
Ingredients
Main Ingredients
- 1 lb ground beef or ground chicken Use low-fat for a healthier option.
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium beef or chicken broth Use low-sodium for a healthier option.
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional) Adjust to taste.
- Salt and black pepper to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley or basil for garnish
Instructions
Cooking
- In a skillet over medium heat, brown the ground beef with chopped onion until fully cooked. Drain any excess fat and stir in the minced garlic for 30 seconds.
- Transfer the cooked beef mixture to the Crockpot. Add broth, crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Stir well.
- Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to develop.
- In the final 30 minutes of cooking, stir in the broken lasagna noodles. Cook until the noodles are tender.
- In a small bowl, combine ricotta, mozzarella, and Parmesan.
- Ladle the soup into bowls and top with a spoonful of the cheese mixture. Sprinkle with chopped parsley or basil and a touch of extra Parmesan.
Notes
Refrigerate leftovers for up to 4 days. Freeze the soup without the noodles, then add fresh noodles when reheating. Spinach, mushrooms, or zucchini make excellent additions for extra nutrition. Serve with garlic bread or a green salad for a complete Italian-style meal.