Crockpot Lasagna Soup
Enjoy your favorite comfort food with half the work thanks to this quick and easy crockpot lasagna soup recipe!
Servings: 4 servings
Ingredients
- 1 pound lean ground beef
- 1 small onion diced
- 1 small red bell pepper diced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 cloves garlic minced
- 6 cups low-sodium beef broth
- 1 24-ounce jar marinara sauce
- 28 ounces crushed canned tomatoes
- 1 1/2 tablespoon Italian seasoning
- 1 Parmesan cheese rind (optional)
- 8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1/2 cup mozzarella cheese shredded
- 1/2 cup Parmesan cheese freshly grated
- 1 teaspoon dried oregano
- Fresh basil leaves for garnish
Instructions
- In a large skillet, brown the lean ground beef over medium-high heat until it's no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat.1 pound lean ground beef
- Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent. Stir in the minced garlic, Italian herbs and cook for an additional 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.1 small onion, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1 small red bell pepper
- Transfer the cooked beef, onion, and garlic mixture to the crockpot.6 cloves garlic
- Add the remaining kosher salt and black pepper, low-sodium beef broth, marinara sauce, and crushed tomatoes. Add the parmesan cheese rind, if using.6 cups low-sodium beef broth, 1 24-ounce jar marinara sauce, 28 ounces crushed canned tomatoes, 1 1/2 tablespoon Italian seasoning, 1 Parmesan cheese rind
- Stir to combine.
- Add the broken lasagna noodles to the crockpot with the other ingredients. Stir them in to ensure they are well-distributed in the soup.8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces
- Cover the crockpot, and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.
- While the soup is cooking, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.1 cup ricotta cheese, 1/2 cup mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon dried oregano
- Once the lasagna noodles are tender and the soup is ready, ladle the hot soup into serving bowls. Spoon a generous dollop of the cheese mixture on top of each serving.
- Garnish each bowl of Lasagna Soup with fresh basil leaves.Fresh basil leaves for garnish
Nutrition
Serving: 1serving | Calories: 712kcal | Carbohydrates: 73g | Protein: 58g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 121mg | Sodium: 2730mg | Potassium: 2490mg | Fiber: 9g | Sugar: 18g | Vitamin A: 1663IU | Vitamin C: 33mg | Calcium: 502mg | Iron: 9mg
