Easy Crock pot Lasagna Soup Recipe
User Reviews
5
Easy Crock pot Lasagna Soup Recipe
Description
Easy Crock Pot Lasagna Soup Recipe starts with browned ground beef combined with diced onion and red bell pepper in a slow cooker. Crushed and diced tomatoes alongside Italian seasoning and beef broth create a flavorful base. The soup cooks low and slow to meld the flavors over several hours. Toward the end, broken pieces of lasagna noodles are stirred in and cooked until tender.
The final soup is topped with a dollop of ricotta cheese plus shredded mozzarella and Parmesan, mimicking the layered cheeses typical of traditional lasagna but delivered in a spoonable form. The textures range from soft noodles to tender vegetables and richly seasoned beef.
This soup can serve as a filling meal during colder days, providing a comforting blend of pasta, cheese, and savory broth. The blend of fresh vegetables adds mild sweetness and freshness to balance the richness.
Leftover soup stores well in an airtight container for up to a week, making it practical for meal prep and reheating.
Ingredients
- 1 pound ground beef
- 1/2 onion (diced)
- 1 red bell pepper (diced)
- 1 can diced tomatoes 14.5 oz can, petite
- 1 cab crushed tomatoes ( 28 oz can)
- 1 teaspoon garlic minced
- 1 tablespoon Italian seasoning
- 4 cups beef broth (1 carton)
- 12 oz lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup mozzarella cheese (shredded)
- 1 cup Parmesan Cheese (shredded)
Instructions
- First brown the ground beef in a large skillet over medium high heat and drain off the excess grease.
- Then place the ground beef into a 6 quart crock pot.
- Add in the diced onion and red bell pepper. Pour in the crushed tomatoes and the diced tomatoes.
- Add in seasonings.
- Pour in the beef broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Remove the lid. Break the lasagna noodles into bite size pieces and stir them in. I break them in over the crock pot so all the small pieces will fall directly into the crock pot.
- Cover and cook on high for 30-45 minutes until the noodles are cooked through.
- Spoon into bowls. Top with a tablespoon of ricotta cheese, and a handful of mozzarella and the shredded parmesan cheese.
Notes
- Store leftovers in an airtight container refrigerated for 5 to 7 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 605kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 1143mg | 48% |
| Potassium | 737mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 1131IU | 23% |
| Vitamin C | 32mg | 36% |
| Calcium | 410mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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