Description
This Crockpot Lasagna Soup is a cozy, easy-to-make dinner packed with all the classic lasagna flavors—ground beef, beef Italian sausage, noodles, creamy ricotta, and melty mozzarella.
Ingredients
- 1 pound Ground Beef
- 1 pound Beef Italian Sausage
- 24 ounce Marinara Sauce
- 4 cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt & Black Pepper to taste
- ½ Yellow Onion (diced)
- 8 Lasagna Sheets (broken)
- ½ cup Ricotta Cheese
- ½ cup Mozzarella Cheese (shredded, for topping)
Instructions
- Step: In a large skillet over medium high heat, cook the ground beef, beef Italian sausage and onions until no pink is visible. Drain off excess grease and season with onion powder, garlic powder, Italian seasoning, and salt & black pepper.
- Step: Add the meat, broth, and marinara sauce to the crockpot. Cook on low for 6-8 hours or high for 3-4 hours.
- Step: Once finished cooking, add the broken lasagna sheets to the crockpot. Stir together and allow the lasagna sheets to cook for 30-45 minutes or until al dente.
- Step: In the last five minutes add in the ricotta cheese and sprinkle the mozzarella cheese on top of each serving. Serve & enjoy!
Notes
If you do not serve immediately once the pasta is cooked, you may have to add more broth because the noodles will soak up all the broth. Stir occasionally during the last 30–45 minutes to prevent noodles from sticking together. Don’t skip browning the meat first. Leftovers reheat well but the noodles may soak up more liquid.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 797 kcal
- Sugar: 7 g
- Sodium: 1524 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 25 g
- Trans Fat: 1 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 37 g
- Cholesterol: 152 mg