Description
Lasagna soup is a tasty dish that combines lasagna flavors with the ease of a soup. It has a rich broth, ground beef, noodles, and melted cheese. This makes for a fulfilling meal.
Ingredients
Scale
- For the Soup Base:
- 1 pound ground beef (or ground turkey/Italian sausage)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth (or chicken broth for a lighter option)
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes (with juices)
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional, for a bit of heat)
- Salt and black pepper, to taste
- For the Pasta:
- 8–10 lasagna noodles, broken into pieces
- 1 cup ricotta cheese (for dolloping)
- For the Cheesy Topping:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Garnishes:
- Fresh basil, chopped
- Crusty bread (optional, for serving)
Instructions
- Step 1: Brown the Meat
- In a skillet over medium heat, cook the ground beef and onion until the meat is browned and the onion is softened.
- Add the minced garlic and cook for an additional minute. Drain excess fat and transfer the mixture to your crockpot.
- Step 2: Add the Soup Ingredients
- To the crockpot, add the beef broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, thyme, red pepper flakes, salt, and pepper.
- Stir to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Step 3: Cook the Noodles
- About 30 minutes before serving, add the broken lasagna noodles to the crockpot. Stir to submerge them in the soup.
- Cook until the noodles are tender, about 20–30 minutes.
- Step 4: Add the Cheese
- Stir in half of the mozzarella cheese to melt it into the soup.
- Serve bowls of soup with a dollop of ricotta cheese and a sprinkle of the remaining mozzarella and Parmesan cheese on top.
- Step 5: Garnish and Serve
- Garnish with fresh basil and serve with crusty bread for dipping.