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Crock Pot Lasagna Soup

Crock Pot Lasagna Soup Recipe

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups low-sodium chicken or beef broth
  • 1 tsp dried Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz regular lasagna noodles, broken into 2-inch pieces
  • 1 cup whole-milk ricotta
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp lemon zest
  • Salt and pepper, for the ricotta
  • 1/2 cup shredded mozzarella
  • Chopped fresh basil or parsley

Method
 

  1. In a skillet over medium-high heat, brown the beef and onion, breaking up the meat, about 8 minutes. Drain excess fat if needed, then stir in the garlic and tomato paste and cook 1 minute. Transfer to a slow cooker.
  2. Pour a splash of broth into the skillet and scrape up any browned bits. Pour everything, along with the remaining broth, crushed tomatoes, Italian seasoning, salt, and pepper, into the slow cooker. Stir well.
  3. Cover and cook on HIGH for 3 to 4 hours or on LOW for 6 to 7 hours.
  4. About 30 minutes before serving, stir in the broken noodles, cover, and cook on HIGH until tender, 20 to 25 minutes, stirring every 10 minutes.
  5. While the noodles cook, combine the ricotta, Parmesan, lemon zest, and a pinch of salt and pepper in a small bowl.
  6. Ladle the soup into bowls, top each with a spoonful of the ricotta mixture, a sprinkle of mozzarella, and fresh herbs. Serve right away.

Notes

If you prefer a thinner soup, stir in an extra 1/2 cup of warm broth just before serving. Leftover soup thickens as it sits, so reheat it with a splash of liquid. Use regular lasagna noodles instead of no-boil varieties for the best texture.