Description
Crockpot Lasagna Soup is a savory blend of ground beef, Italian sausage, and rich marinara, topped with creamy cheese. Perfect for a quick dinner or comforting meal!
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.
- Add ground beef and sausage; cook until liquid evaporates and meat sizzles, about 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.
- Transfer meat mixture to the Crockpot, draining excess fat if necessary.
- Pour chicken broth and marinara into the Crockpot; stir to combine.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Stir in broken lasagna noodles about 30 minutes before serving; cook on HIGH until noodles are tender (about 25–30 minutes).
- In a bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls, topping each with a scoop of the cheese mixture.
Notes
For extra flavor, consider adding additional Italian herbs or spices to the soup.
You can substitute ground turkey or chicken for the beef for a lighter option.
Make sure to break the lasagna noodles into smaller pieces to ensure they cook evenly.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1000mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg