Description
This hearty Crock Pot Lasagna Soup is a comforting and flavorful twist on traditional lasagna. Packed with meat, tomatoes, noodles, and cheese, it’s a satisfying meal the whole family will love.
Ingredients
Scale
Meat Mixture:
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
Soup Base:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken or beef broth
Additional Ingredients:
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh basil or parsley for garnish (optional)
Instructions
- Prepare Meat Mixture: In a skillet, brown the ground beef or sausage with onion until cooked. Add garlic and cook for 1 minute. Drain excess fat.
- Cook Soup Base: Transfer meat mixture to slow cooker. Add crushed tomatoes, tomato sauce, tomato paste, herbs, salt, pepper, red pepper flakes, and broth. Cook on low for 6–7 hours or high for 3–4 hours.
- Add Noodles: 30 minutes before serving, stir in broken lasagna noodles. Continue to cook until noodles are tender.
- Serve: Ladle soup into bowls and top with ricotta, mozzarella, Parmesan, and herbs if desired.
Notes
- For extra flavor, add chopped spinach or kale with the noodles.
- This soup thickens upon standing, add more broth when reheating if needed.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 470
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
