Description
This Crockpot Lasagna Soup is a delightful blend of flavors with ground beef, Italian sausage, and layers of cheese, perfect for a comforting quick dinner any night.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage, casings removed
- 1 cup onion, finely chopped
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth
- 24 ounces marinara sauce
- 8 lasagna noodles, broken into pieces
- 15 ounces ricotta, at room temperature
- 1 cup shredded mozzarella, approx. 4 ounces, at room temperature
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat olive oil in a skillet over high heat.
- Add ground beef and sausage; cook until liquid evaporates and meat begins to sizzle, about 7 minutes.
- Stir in onion, garlic, red pepper flakes, oregano, salt, and pepper; cook until onions are translucent, about 3–4 minutes.
- Transfer the meat mixture to the Crockpot, draining excess fat if necessary.
- Pour in chicken broth and marinara sauce; stir to combine.
- Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles; Cook on HIGH until noodles are tender, approximately 25–30 minutes.
- In a bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top with cheese mixture.
Notes
Feel free to substitute ground turkey for ground beef for a leaner option.
Use gluten-free lasagna noodles for a gluten-free version of this soup.
Adjust the spice level by increasing or decreasing the crushed red pepper flakes.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg