Slow Cooker Lasagna Soup Recipe | Crockpot Lasagna Soup
Servings: 6 servings
Calories: 429kcal
Calories: 429kcal | Carbohydrates: 61g | Protein: 25g | Fat: 12g | Fiber: 8g | Sugar: 21g
Ingredients
- 1 pound Ground Italian Sausage
- 8 Lasagna Noodles
- 28 oz Crushed Tomatoes
- 15 oz Tomato Sauce
- 4 cups Beef Broth
- 1 Onion diced
- 3 cloves Garlic
- 1 tsp Italian Seasoning
- 1/2 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Ricotta Cheese
- 1 1/2 cups Mozzarella Cheese
- Basil for garnish
Instructions
- Brown the Sausage. In a skillet, brown the ground Italian sausage over medium heat. Once browned, drain any excess fat and transfer the sausage to your slow cooker.
- Add Ingredients to the Slow Cooker. Add crushed tomatoes, tomato sauce, broth, chopped onion, minced garlic, Italian seasoning, salt, and pepper to the slow cooker. Stir everything to combine.
- Cook Low and Slow. Set your slow cooker to low and cook for 6-7 hours, or on high for 3-4 hours, until the flavors have melded and the onions are tender.
- Add the Lasagna Noodles. About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them to the slow cooker. Stir to ensure they’re submerged in the liquid. Cook until the noodles are tender.
- Add Cheese. Stir in ricotta cheese and top the soup with mozzarella cheese. Let the mozzarella melt into the soup for an extra cheesy finish.
- Serve & Garnish. Ladle the soup into bowls, and garnish with fresh basil, if desired. Serve with crusty bread for a complete meal!