Description
All the comforting flavors of lasagna in a warm, hearty soup—made effortlessly in a crockpot. Perfect for cozy nights!
Ingredients
Units
Scale
For the Soup Base:
- 1 pound ground beef (or ground turkey/Italian sausage)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth (or chicken broth for a lighter option)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
For the Pasta:
- 8–10 lasagna noodles, broken into pieces
- 1 cup ricotta cheese (for dolloping)
For the Cheesy Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnishes:
- Fresh basil, chopped
- Crusty bread (optional, for serving)
Instructions
Step 1: Brown the Meat
- In a skillet over medium heat, cook the ground beef and diced onion until the meat is browned and the onion is softened.
- Add the minced garlic and cook for 1 more minute.
- Drain excess fat and transfer the mixture to your crockpot.
Step 2: Add the Soup Ingredients
- Add the beef broth, crushed tomatoes, diced tomatoes (with juices), tomato paste, basil, oregano, thyme, red pepper flakes, salt, and pepper to the crockpot.
- Stir well, cover, and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Step 3: Cook the Noodles
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot.
- Stir to ensure the noodles are submerged in the soup. Cook for 20–30 minutes until tender.
Step 4: Add the Cheese
- Stir in half of the mozzarella cheese to melt it into the soup.
- Serve each bowl with a dollop of ricotta cheese, and sprinkle with the remaining mozzarella and Parmesan cheeses on top.
Step 5: Garnish and Serve
- Garnish with fresh basil and serve warm with crusty bread for dipping.
Notes
- For a lighter version, use ground turkey and low-fat cheeses.
- Customize with veggies like spinach, zucchini, or mushrooms for added nutrition.
- Leftovers can be refrigerated for up to 3 days—just add a splash of broth when reheating.
