Description
Crockpot Lasagna Soup is the ultimate comfort food, packed with delicious flavors from ground beef, Italian sausage, and creamy cheeses. Perfect for quick and simple dinners, this soup is sure to please everyone at the table!
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
Instructions
- Heat olive oil in a skillet over high heat and add ground beef and sausage. Cook until liquid evaporates and meat begins to sizzle, around 7 minutes. Stir to brown completely.
- Add onion, garlic, red pepper flakes, oregano, salt, and pepper. Cook for 3-4 minutes until onions are translucent. Alternatively, brown meat and cook vegetables directly in the slow cooker if available.
- Drain excess fat and transfer the meat mixture to the Crockpot. Pour in chicken broth and marinara sauce, then stir to combine.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles and cook on HIGH until tender, about 25-30 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle the soup into bowls and top with the cheese mixture.
Notes
For added flavor, try using spicy Italian sausage.
Feel free to add vegetables like spinach or mushrooms for a healthier twist.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 5g
- Sodium: 1200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg