Description
This Lasagna Soup brings the beloved flavors of traditional lasagna into a warm, comforting bowl. With ground beef or Italian sausage, rich tomatoes, and creamy cheeses, it’s an easy and hearty dish perfect for family gatherings or cozy nights in. Enjoy it with crusty bread for a complete meal.
Ingredients
Scale
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (15 ounces) tomato sauce
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces 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
- In a large skillet over medium heat, add the ground beef or Italian sausage. Cook until browned, breaking it apart with a spatula as it cooks (about 5-7 minutes).
- Add the diced onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent and fragrant.
- Drain any excess fat from the skillet, if necessary.
- Transfer the meat mixture to your crockpot.
- In the crockpot, add the crushed tomatoes and tomato sauce.
- Pour in the beef broth.
- Sprinkle in the Italian seasoning, salt, and black pepper. Stir gently to combine.
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot and stir gently.
- In a medium bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix until smooth and creamy.
- Set aside.
- Once the cooking time is up, check the noodles for doneness.
- Stir in the cheese mixture into the soup.
- Top with the remaining mozzarella and Parmesan cheese. Cover and let sit for 10-15 minutes until the cheese is melted.
- Stir the soup to incorporate the melted cheese.
- Serve hot in bowls, garnished with fresh basil or parsley.
- Pair with crusty bread or a side salad.
Notes
- If you have leftovers, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- To reheat, warm it on the stove or in the microwave, adding a splash of broth or water if needed.
- Prep Time: 15 minutes
- Cook Time: 180 minutes