Easy Crockpot Lasagna Soup Recipe
This Easy Crockpot Lasagna Soup is a cozy one-pot meal that's easy to prepare and perfect for busy weeknights. It's a comforting twist on traditional lasagna with rich flavors that the whole family will enjoy.
Equipment
- Crockpot
- Skillet
Ingredients
Ingredients
- 1 lb ground beef You can substitute with ground turkey or a plant-based meat for a lighter option.
- 1 large yellow onion, diced Adds sweetness and depth to the soup.
- 3 cloves garlic, minced Fresh garlic gives a wonderful aroma.
- 1 can (28 oz) crushed tomatoes You can use diced tomatoes if you prefer more texture.
- 4 cups beef broth Chicken broth works well too.
- 2 tsp Italian seasoning Feel free to adjust based on your taste.
- 8 oz lasagna noodles, broken into pieces No need to pre-cook them; they'll soften in the soup.
- 1 cup ricotta cheese Cream cheese can be used for a richer flavor.
- 1 cup shredded mozzarella cheese Parmesan can be added for extra flavor.
- to taste Fresh basil, for garnish Adds a fresh touch to the dish.
Instructions
- Start by browning the ground beef in a skillet over medium heat. Cook it until it's no longer pink, which should take about 5 to 7 minutes. This step adds great flavor to the soup.
- Once the beef is cooked, drain any excess fat and transfer it to your crockpot. Add the diced onion and minced garlic. Stir them in and let the mixture sit for a few minutes to develop a lovely aroma.
- Next, pour in the crushed tomatoes and beef broth. Sprinkle in the Italian seasoning and give it a good stir. The colors will start to blend beautifully, making your kitchen smell divine.
- Now, break the lasagna noodles into smaller pieces and add them to the crockpot. Stir everything together, ensuring the noodles are submerged in the liquid. This will help them cook evenly.
- Cover the crockpot and set it to low for about 6 hours. You’ll know it’s ready when the noodles are tender and the soup is bubbling nicely. The anticipation will be worth it!
- About 15 minutes before serving, add the ricotta cheese and half of the mozzarella cheese to the soup. Stir until the cheeses melt and blend in. This gives the soup a creamy texture.
- Once the cheese is melted, ladle the soup into bowls. Top each serving with the remaining mozzarella cheese and a sprinkle of fresh basil. It’s a feast for the eyes and the taste buds!