Description
A comforting and easy-to-make lasagna soup cooked in a crockpot, perfect for busy weeknights.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups beef broth
- 2 cups uncooked pasta (lasagna noodles, broken into pieces)
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a skillet, brown the ground beef with chopped onion and minced garlic until fully cooked.
- Transfer the beef mixture to the crockpot.
- Add crushed tomatoes, beef broth, broken lasagna noodles, Italian seasoning, salt, and pepper to the crockpot.
- Stir well and cover. Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in ricotta cheese and half of the mozzarella cheese.
- Once cooked, serve hot and top with remaining mozzarella cheese.
Notes
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- For a vegetarian version, substitute ground beef with lentils or mushrooms.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot, Lasagna, Soup, Easy Recipe, Comfort Food