Crock Pot Lasagna Soup
Crock Pot Lasagna Soup is a comforting dish that captures the essence of classic lasagna in a convenient soup form, perfect for busy days and family gatherings.
Ingredients
Main Ingredients
- 1 lb lean ground beef Opt for lean ground beef to reduce excess fat.
- 1 medium onion, chopped
- 3 cloves garlic, minced Sauté well to impart flavor.
- 28 oz fire-roasted diced tomatoes (with juices) Adds smokiness to the soup.
- 4 cups low-sodium chicken broth
- 8 oz lasagna noodles, broken into pieces Ensure they are submerged in broth for proper cooking.
- 1 cup ricotta cheese For a creamy texture.
- 1 cup shredded mozzarella cheese Top each bowl for a delightful finish.
- 2 tsp Italian seasoning
Instructions
Preparation
- Heat a drizzle of olive oil in a skillet over medium heat.
- Add the chopped onion and minced garlic; sauté for about 3-4 minutes, or until fragrant and translucent.
- Set the mixture aside to cool slightly.
- In the same skillet, add the lean ground beef and cook until browned; drain excess fat.
- Transfer the browned beef to the crock pot.
Cooking
- Combine sautéed onions and garlic with the browned beef in the crock pot.
- Add fire-roasted diced tomatoes with juices, chicken broth, Italian seasoning, salt, and pepper; mix well.
- Carefully add broken lasagna noodles to the crock pot, ensuring they are submerged in the broth.
- Cover the crock pot and cook on low for about 4 hours or on high for 2 hours.
Serving
- Serve hot bowls of lasagna soup topped with ricotta and mozzarella cheese.
- Pair with crusty bread or a simple green salad.
Notes
Store leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for 2-3 months. Defrost and reheat before serving.