Crock Pot Lasagna Soup
This Crock Pot Lasagna Soup delivers all the hearty, cheesy flavors of traditional lasagna without any of the hassle. Simmered in a rich and creamy tomato broth with your choice of beef or sausage, it is a cozy, comforting weeknight dinner the whole family will love.
Equipment
- 6 quart slow cooker/crockpot (lined or greased)
- medium saucepan
- meat chopper
- cutting board
- garlic press
- small bowl or spouted measuring cup
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Ingredients
- 1 lb lean ground beef or sausage
- 2 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ½ teaspoon crushed red pepper flakes
- salt & pepper to taste
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 15 oz petite diced tomatoes use entire contents of can, including juice
- 24 oz marinara, spaghetti, or pizza sauce 2.5 cups
- 1 quart low sodium beef broth 4 cups
- 4 oz reduced fat cream cheese soften to room temperature before using
- 4 oz shredded mozzarella plus more for optional topping
- ½ cup freshly grated parmesan plus more for optional topping
- 12 oz noodles broken lasagna noodles or bowtie (as pictured)
- ricotta cheese optional topping when serving
Instructions
- In a medium saucepan, cook beef or sausage until lightly browned; drain excess fat. Place cooked meat into bottom of greased or lined slow cooker.
- Sprinkle onion powder, basil, oregano, red pepper flakes over meat; add salt and pepper to taste.
- Add chopped pepper and minced garlic.
- Pour in entire contents of diced tomatoes can, along with the marinara, spaghetti, or pizza sauce. Then slowly pour in beef broth.
- Cover and cook on LOW for 6 hrs (preferred) or on HIGH for 3 hrs.
- Remove about 1 cup of warm broth from slow cooker. Whisk this with the softened cream cheese in a small bowl or spouted measuring cup until combined. Then pour this mixture into the slow cooker. Add 1 cup of shredded mozzarella and ½ cup grated parmesan. Stir into broth until it turns pink.
- Next add the dry noodles; stir to coat. Cover and cook on HIGH for 30 additional minutes.
- Serve immediately. Top individual servings with additional mozzarella and parmesan, as well as a dollop of ricotta, if desired.
Notes
For the best texture, check your pasta right at the 20-minute mark during the final step. Slow cookers can vary in heat, and you want the noodles to be perfectly al dente rather than overcooked.
Don't skimp on the sauce and liquids for this crock pot lasagna soup! Follow the instructions and make sure you have adequate levels of liquids for this recipe. Too much causes the broth to be very thin and less flavorful; too little can be drying and the noodles won't cook properly (plus you'll end up with a casserole instead of a soup!).
Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4-5 days. Can also be frozen for up to 3 months in proper freezer-safe packaging. See above post for reheating instructions.
Nutrition
Calories: 405kcalCarbohydrates: 43gProtein: 28gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 60mgSodium: 971mgPotassium: 1015mgFiber: 4gSugar: 8gVitamin A: 766IUVitamin C: 23mgCalcium: 225mgIron: 4mg
Tried this recipe?Let us know how it was!