Crockpot Lasagna Soup

A warm, hearty dish combining the flavors of traditional lasagna with the convenience of a slow-cooked soup, perfect for family gatherings.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Italian

Calories: 450

Ingredients Method Notes

Ingredients

Meat

1 lb ground beef or Halal Italian sausage For a Halal option, use Halal Italian sausage.

Vegetables

1 onion, chopped
3 cloves garlic, minced

Tomato Base

2 cans (15 oz each) crushed tomatoes
2 cups beef or chicken broth Use vegetable broth for a vegetarian version.
1 can (15 oz) tomato sauce

Pasta

2 cups uncooked lasagna noodles, broken into pieces Add noodles last to maintain al dente texture.

Cheese

2 cups ricotta cheese
2 cups shredded mozzarella cheese Add on top before serving.

Spices

1 teaspoon dried basil
1 teaspoon dried oregano
to taste Salt and pepper

Method

Preparation

In a skillet over medium heat, brown the ground beef or Halal Italian sausage. Drain any excess fat.
In the same skillet, add onions and garlic. Sauté for about 3-4 minutes until onions are translucent.

Crockpot Cooking

Transfer the meat mixture to your crockpot. Add crushed tomatoes, broth, tomato sauce, broken lasagna noodles, dried basil, dried oregano, and season with salt and pepper.
Cover and cook on low for 4-6 hours, or on high for 2-3 hours.
About 30 minutes before serving, stir in the ricotta cheese until well-combined. Sprinkle shredded mozzarella cheese on top and let melt.
Serve hot, garnished with fresh basil or parsley if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.