Crockpot Lasagna Soup: Easy, Cozy & Remarkable Recipe

Scale

1 lb ground beef or Italian sausage

1 onion, diced

3 cloves garlic, minced

1 can (28 oz) diced tomatoes

1 can (15 oz) tomato sauce

4 cups chicken broth

2 tsp Italian seasoning

1 tsp salt

½ tsp black pepper

8 oz lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup mozzarella cheese, shredded

½ cup Parmesan cheese, grated

Fresh basil for garnish

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1. Brown the ground beef or sausage with onion and garlic in a skillet.

2. Transfer meat mixture to the crockpot with diced tomatoes, tomato sauce, chicken broth, and seasonings.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Add broken lasagna noodles 30 minutes before serving.

5. Stir in ricotta, mozzarella, and Parmesan until melted and creamy.

6. Serve hot with fresh basil and crusty bread.

To freeze: Cook without pasta, then add fresh noodles when reheating.

Vegetarian option: Use mushrooms or lentils instead of meat.

For spice: Add red pepper flakes or hot Italian sausage.