Description
This Crockpot Lasagna Soup is perfect for busy days and cozy nights, giving you the classic lasagna taste with minimal effort. It’s family-friendly and sure to please everyone at the table.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
1. Over medium heat, cook the ground beef in a large skillet until browned. Drain any excess fat. Add the chopped onion and minced garlic, cooking until the onion is translucent and fragrant.
2. Transfer the cooked beef mixture to the crockpot. Add the crushed tomatoes, tomato sauce, diced tomatoes, beef broth, and tomato paste. Stir in the dried basil, oregano, thyme, salt, and pepper.
3. Cover and cook on low for 4 to 6 hours or high for 2 to 3 hours until the flavors are well combined.
4. About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir to combine and ensure the noodles are submerged in the liquid.
5. Mix the ricotta cheese, mozzarella cheese, and Parmesan cheese in a bowl.
6. About 10 minutes before serving, stir the cheese mixture into the soup. Let it cook until the cheese is melted and the noodles are tender.
7. Ladle the soup into bowls and garnish with fresh basil or parsley, if desired. Serve hot and enjoy!
Notes
Break the lasagna noodles into even pieces to ensure they cook uniformly and blend well with the soup. Avoid adding too many noodles at once, as they will expand and absorb a lot of liquid.