Description

Crockpot Lasagna Soup delivers an incredible blend of flavors with its hearty ingredients and creamy cheese topping. This easy recipe is perfect for a quick dinner or comforting meal, appealing to every pasta lover.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef
6 ounces bulk mild Italian sausage
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

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Instructions

Heat the olive oil in a skillet over high heat. Add the ground beef and sausage, cooking until the meat is browned, about 7 minutes.
Add the onion, garlic, red pepper flakes, oregano, salt, and pepper. Cook for 3–4 minutes until the onions are translucent.
Drain any excess fat and transfer the meat mixture to the Crockpot.
Pour in the chicken broth and marinara sauce, stirring to combine.
Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles and cook on HIGH until tender, about 25–30 minutes.
In a small bowl, mix the ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
Ladle the soup into bowls, topping each serving with a scoop of the cheese mixture.

Notes

You can use a sear-and-stew slow cooker for cooking the meat and vegetables together.
For a vegetarian option, substitute the meat with your favorite vegetables or plant-based protein.

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 6g
Sodium: 850mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 3g
Protein: 38g
Cholesterol: 80mg