Description
An easy crock pot lasagna soup recipe that tastes just like traditional lasagna without all the effort of layering.
Ingredients
Scale
- 1 pound ground beef
- 1/2 onion, diced
- 1 red bell pepper, diced
- 14.5 oz can petite diced tomatoes
- 28 oz can crushed tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown Beef: In a large skillet over medium-high heat, cook 1 pound ground beef until browned and fully cooked, then drain off any excess grease.
- Combine Base: Place the ground beef into a 6 quart crock pot and add 1/2 diced onion and 1 diced red bell pepper.
- Add Tomatoes and Seasoning: Stir in 1 can petite diced tomatoes (14.5 oz), 1 can crushed tomatoes (28 oz), 1 teaspoon minced garlic, and 1 tablespoon Italian seasoning.
- Add Broth: Pour 4 cups beef broth into the crock pot and stir to combine.
- Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add Noodles: Remove the lid and break 12 oz lasagna noodles into bite-size pieces directly into the crock pot and stir.
- Finish Cooking: Cover and cook on high for 30-45 minutes until the noodles are cooked through.
- Serve: Ladle the soup into bowls and top each serving with a portion of ricotta cheese, shredded mozzarella, and shredded parmesan cheese.
Notes
Refrigerate leftovers in an airtight container for up to 5-7 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 605 kcal
- Sugar: 6 g
- Sodium: 1143 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 90 mg
Keywords: crock pot lasagna soup, slow cooker soup, Italian soup, easy dinner