Description
Crockpot Lasagna Soup is a comforting, hearty dish packed with flavor. Made with ground beef, Italian sausage, and rich marinara, it’s perfect for a quick homemade meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage
- 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. Brown ground beef and Italian sausage until fully cooked, about 7 minutes.
- Add onion, garlic, red pepper flakes, oregano, salt, and pepper. Cook for 3–4 minutes until onions become translucent.
- If using a slow cooker with a sear-and-stew option, brown meat and cook vegetables directly in the insert. Otherwise, drain excess fat and transfer the meat mixture to the Crockpot.
- Pour in chicken broth and marinara sauce and stir to combine.
- Cook on LOW for 6–7 hours or on HIGH for 3–4 hours.
- About 30 minutes before serving, add broken lasagna noodles and cook on HIGH until tender, about 25–30 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Ladle soup into bowls and top with cheese mixture.
Notes
For a spicier kick, add more crushed red pepper flakes.
Feel free to substitute the meat with ground turkey or a plant-based alternative.
Serve with crusty bread for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg