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Crockpot Lasagna Soup

A delicious bowl of crockpot lasagna soup, topped with ricotta and shredded mozzarella cheese.
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A creamy and comforting lasagna soup made easily in your slow cooker. This dump-and-go recipe is perfect for busy weeknights and can be made ahead for freezer portions.

Ingredients

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  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 1 (15 ounce) container ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 8 lasagna noodles, broken into pieces
  • Shredded mozzarella cheese for topping

Instructions

  1. In a large skillet, brown Italian sausage and ground beef over medium-high heat. Drain off excess grease.
  2. Add chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  3. Transfer the meat and onion mixture to your slow cooker.
  4. Stir in crushed tomatoes, beef broth, basil, oregano, red pepper flakes, salt, and pepper.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. In a small bowl, mix together ricotta cheese, egg, Parmesan cheese, and parsley.
  7. About 30 minutes before serving, stir the broken lasagna noodles into the soup.
  8. Drop dollops of the ricotta mixture over the soup.
  9. Cover and cook for the remaining 30 minutes, or until noodles are tender and ricotta is heated through.
  10. Serve hot, topped with shredded mozzarella cheese.

Notes

  • For freezer portions, cool the soup completely and store in airtight containers. Reheat on the stovetop or in the microwave.
  • You can substitute ground turkey or chicken for the beef and sausage.
  • Add a splash of heavy cream at the end for extra creaminess.

Nutrition

Find it online: https://cutcooktaste.com/crockpot-lasagna-soup/