Easy Lasagna Soup (Crockpot Recipe)
All the flavors of your favorite Italian dish are in this delightful filling soup with a fraction of the effort. No layering or baking a dump and cook slow cooker recipe that is a family favorite.
Servings: 6 Servings
Calories: 425kcal
Ingredients
- 1 Tablespoon olive oil
- 1 small onion diced
- 1 garlic clove minced
- 1 pound lean ground beef
- 1 can 14.5 oz petite diced tomatoes, or 2 cups fresh diced tomatoes
- 1 bell pepper any color diced
- 1 can 15oz tomato sauce
- ¼ cup tomato paste
- 1 teaspoon dry oregano
- ½ teaspoon Italian seasoning
- 4 cups beef broth
- 8 lasagna noodles
For Serving:
- 1 cup mozzarella cheese
- ½ cup parmesan cheese
- ½ cup ricotta cheese or sour cream
- 2-3 Tablespoons fresh basil thinly sliced for garnish
Instructions
- In a large skillet on medium high, heat oil then saute onion for 2-3 minutes, add garlic and saute for 30 seconds.
- Add ground beef, breaking it apart and cook until no longer pink. Drain excess fat
- In a 6- quart crockpot add ground beef mixture, bell pepper, petit tomatoes, tomato sauce, tomato paste, oregano, Italian seasoning and beef broth. Mix all well.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Break the lasagna noodles into bite size on top, mix them in, cover and continue to cook for 30 minutes.
- Serve into bowls, top each with a dollop of ricotta cheese, some mozzarella and parmesan cheese if desired.
- Garnish top with fresh basil.
Notes
- Soup gets thicker as it sits, add more broth if desired.
- You can use beef broth or chicken broth I’ve tried it with both and it works just fine.
- Please check the nutrition disclaimer policy.
Nutrition
Calories: 425kcal | Carbohydrates: 35g | Protein: 33g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 1017mg | Potassium: 669mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1122IU | Vitamin C: 29mg | Calcium: 284mg | Iron: 3mg
