Easy Crockpot Lasagna Soup
Equipment
- 1 CrockPot or slow cooker
- 1 large skillet
- 1 Wooden spoon
- 1 measuring cup
- 1 Ladle
- 1 Cutting board
- 1 Knife
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups marinara sauce
- 1 can diced tomatoes 14.5 ounces
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces lasagna noodles broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese grated
- 1 tablespoon fresh parsley chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is tender.
- Transfer the cooked beef mixture to the crockpot.
- Pour the chicken broth, marinara sauce, and diced tomatoes into the crockpot.
- Stir in the dried basil, dried oregano, salt, and black pepper.
- Cover and cook on low for 3 hours.
- Add the broken lasagna noodles to the crockpot, stirring to combine.
- Cover and cook for an additional 1 hour, or until the noodles are tender.
- Turn off the crockpot and let the soup rest for 5 minutes.
- Serve the lasagna soup in bowls and top each with a dollop of ricotta cheese.
- Sprinkle mozzarella, Parmesan cheese, and fresh parsley on top before serving.
Notes
For extra flavor, consider using Italian sausage instead of ground beef or adding a splash of red wine to the broth. Be sure to stir the soup occasionally while cooking to prevent the noodles from sticking together. If you prefer a thicker soup, reduce the amount of chicken broth or add a cornstarch slurry towards the end of the cooking time.
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