Crockpot Lasagna Soup (Print Version)
A comforting blend of seasoned meats, lasagna pasta, and creamy cheeses slow-simmered for rich flavor.
# Ingredients:
Meat
01 -
1 pound ground beef
02 -
1 pound Italian sausage
Vegetables
03 -
½ yellow onion, diced
Liquids and Sauces
04 -
24 ounces marinara sauce
05 -
4 cups chicken broth
Pasta
06 -
8 lasagna sheets, broken
Seasonings
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon onion powder
09 -
1 teaspoon garlic powder
10 -
Salt and black pepper, to taste
Cheese
11 -
½ cup ricotta cheese
12 -
½ cup shredded mozzarella cheese
# Instructions:
01 -
In a large skillet over medium-high heat, cook ground beef, Italian sausage, and diced onions until no pink remains. Drain excess grease. Season with onion powder, garlic powder, Italian seasoning, salt, and black pepper.
02 -
Transfer the cooked meat mixture to the crockpot. Add chicken broth and marinara sauce. Stir to combine.
03 -
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
04 -
Add broken lasagna sheets to the crockpot. Stir gently and cook for 30 to 45 minutes until pasta is al dente, stirring occasionally to prevent sticking.
05 -
Five minutes before serving, stir in ricotta cheese. Sprinkle shredded mozzarella cheese on top of each portion. Serve immediately.
# Notes:
01 -
For extra brothiness, increase chicken broth to 5 to 6 cups and serve immediately after pasta is cooked to prevent thickening.
02 -
Browning the meat enhances flavor and reduces greasiness.
03 -
Leftovers reheat well; add a splash of broth if noodles absorb too much liquid upon warming.