Description

Crockpot Lasagna Soup combines the classic flavors of lasagna in a comforting soup. Made with ground beef, sausage, and a mix of cheeses, it’s an easy meal that’s perfect for busy evenings or cozy weekends.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
6 ounces bulk mild Italian sausage, casings removed
1 cup onion, finely chopped
1 tablespoon minced garlic
1 pinch crushed red pepper flakes
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
32 ounces low-sodium chicken broth
24 ounces marinara sauce
8 lasagna noodles, broken into pieces
15 ounces ricotta, at room temperature
1 cup shredded mozzarella, approx. 4 ounces, at room temperature
½ cup freshly grated Parmigiano-Reggiano

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Instructions

Heat olive oil in a skillet over high heat.
Add ground beef and sausage, cooking until liquid evaporates and meat sizzles for about 7 minutes, stirring occasionally.
Incorporate onion, garlic, red pepper flakes, oregano, salt, and pepper; cook for 3-4 minutes until onions are translucent.
Transfer the meat mixture to the Crockpot, draining excess fat if necessary.
Mix in chicken broth and marinara sauce, stirring to combine.
Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
About 30 minutes before serving, add broken lasagna noodles and cook on HIGH until tender, approximately 25-30 minutes.
In a small bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
Ladle soup into bowls and top with the cheese mixture.

Notes

This soup can be frozen for later enjoyment; just reheat on the stovetop before serving.
Feel free to customize the vegetables added to this dish based on personal preference or availability.
For a vegetarian option, swap the meat for lentils or mushrooms.

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 6g
Sodium: 950mg
Fat: 24g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g
Cholesterol: 80mg