Crock Pot Lasagna Soup
User Reviews
5
10 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 hrs
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Total Time
5 hrs 10 mins
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Servings
12 cups
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Calories
174 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Crock Pot Lasagna Soup
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Whip up this flavorful and easy lasagna soup in the slow cooker or on the stovetop!
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Ingredients
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 medium yellow onion diced
- 1 medium red bell pepper seeded and diced
- 3 cloves garlic minced or pressed (about 1 tablespoon
- 2 teaspoons Italian seasoning
- 2 (14.5 ounce) diced tomatoes not drained, petite, canned
- 1 (24 ounce) marinara sauce jar
- 4 cups beef broth
- 1 cup water
- 1 teaspoon sugar
- 8 lasagna noodles broken into bite-size pieces, no boil, oven ready
Optional Topping
- 1 cup ricotta cheese at room temperature
- ½ cup Parmesan Cheese plus extra to taste, grated
- 1 tablespoon pesto
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- Herb chopped fresh, such as parsley or basil
Instructions
SLOW COOKER METHOD
- In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
- Transfer the beef mixture to a slow cooker. Stir in the tomatoes, marinara sauce, broth, water, and sugar.
- Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours. When there are about 30 minutes remaining in the cooking time, stir the broken lasagna noodles into the slow cooker. Give everything a good stir, cover with the lid, and continue cooking for the remaining 30 minutes, or until the noodles are tender.
- While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
- Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.
STOVETOP METHOD
- In a large Dutch oven, heat oil over medium-high heat until shimmering. When the oil is hot, add the ground beef, onion and bell pepper. Cook until the meat is no longer pink and the vegetables are soft, about 7-10 minutes. Add the garlic and Italian seasoning; cook for 30 seconds. Drain off the fat.
- Add the tomatoes, marinara sauce, broth, water, and sugar, using a wooden spoon to scrape up any browned bits from the bottom of the pot as you stir. Bring to a boil, then reduce the heat to low. Cover the pot with a lid; simmer the soup for 15 minutes.
- Add the broken lasagna noodles to the pot. Simmer, uncovered, stirring occasionally, until the noodles are tender, about 7-10 minutes.
- While the noodles cook, make the topping by stirring together the ricotta, Parmesan, and pesto in a small bowl. Taste and season with salt and pepper, if desired.
- Ladle the soup into serving bowls. Add a dollop of the ricotta mixture to each bowl; garnish with fresh herbs. Alternatively, you can just sprinkle grated Parmesan on top of each bowl.
Notes
- How to Store: Leftover lasagna soup will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: This soup freezes well, but it's best if you omit the noodles before freezing. Noodles can become mushy when thawed, so I recommend preparing the soup, but leaving the lasagna noodles out of the pot until you're ready to serve. Let the soup cool to room temperature, package in airtight containers, and freeze for up to 3 months.
- How to Reheat: When you're ready to enjoy the frozen soup, thaw in the refrigerator overnight. Reheat the soup on the stovetop over low heat, adding the noodles to the simmering broth and cooking for 7-10 minutes (or until tender).
Nutrition Information
Show Details
Serving
1cup of soup (not including optional topping)
Calories
174kcal
(9%)
Carbohydrates
20g
(7%)
Protein
12g
(24%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
25mg
(8%)
Sodium
710mg
(30%)
Potassium
617mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
704IU
(14%)
Vitamin C
24mg
(27%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1cup of soup (not including optional topping) | |
| Calories | 174kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 25mg | 8% |
| Sodium | 710mg | 30% |
| Potassium | 617mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 24mg | 27% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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