Crockpot Lasagna Soup (Printer-Friendly)
Comforting slow-cooked tomato and beef broth with broken noodles, herbs, and melty cheeses.
# What You’ll Need:
→ Meat
01 -
1 pound lean ground beef (85/15)
→ Seasonings
02 -
1 ½ teaspoons Italian seasoning, divided
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Produce
05 -
1 medium onion, diced
06 -
3 garlic cloves, minced
07 -
Fresh parsley or basil, chopped, for garnish
→ Liquids and Sauce
08 -
4 cups beef broth
09 -
24 ounces jarred pasta sauce (e.g. Rao’s Tomato Basil)
10 -
2 tablespoons tomato paste
→ Pasta
11 -
6 lasagna noodles, broken into bite-sized pieces
→ Cheese (for topping)
12 -
½ cup ricotta cheese
13 -
½ cup shredded mozzarella cheese
14 -
¼ cup freshly grated Parmesan cheese
# Steps to Follow:
01 -
Heat a large skillet over medium-high heat. Add ground beef and season with 1 teaspoon Italian seasoning, salt, and pepper. Cook until browned with a slight hint of pink, breaking meat apart. Drain excess fat if necessary.
02 -
Add diced onion and minced garlic to the skillet. Cook for 3 to 4 minutes until onions soften and become translucent. Transfer contents to slow cooker.
03 -
Pour beef broth, jarred pasta sauce, tomato paste, and remaining ½ teaspoon Italian seasoning into slow cooker. Stir thoroughly.
04 -
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours. Alternatively, cook on low for up to 6 hours to suit your schedule.
05 -
Break lasagna noodles into bite-sized pieces and stir them into the soup. Cover and cook on high for 30 minutes or until noodles are tender but not mushy.
06 -
Ladle soup into bowls. Top each serving with a dollop of ricotta, shredded mozzarella, grated Parmesan, and chopped fresh parsley or basil. Adjust seasoning with salt, pepper, or red pepper flakes as desired.
# Helpful Hints:
01 -
To prevent soggy noodles when reheating leftovers, add a splash of beef broth to restore soup-like consistency.