Description
This Crockpot Lasagna Soup is a comforting bowl of goodness featuring ground beef, Italian sausage, and creamy cheese blended perfectly for an easy weeknight dinner. Perfect for those seeking a homemade, hearty meal that doesn’t skimp on flavor!
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, cooking until liquid evaporates and meat browns, approximately 7 minutes.
- Add onion, garlic, red pepper flakes, oregano, salt, and pepper; cook for 3–4 minutes until onions are translucent.
- Drain any excess fat and transfer the meat mixture to the Crockpot. Stir in chicken broth and marinara sauce.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- About 30 minutes before serving, add broken lasagna noodles and continue on HIGH until noodles are tender, about 25–30 minutes.
- In a small bowl, mix ricotta, mozzarella, and Parmigiano-Reggiano until smooth.
- Serve the soup into bowls and top each serving with the cheese mixture.
Notes
For a spicier kick, add more crushed red pepper flakes to taste.
You may substitute ground turkey or chicken for a lighter option.
To enhance flavors, let the soup sit for an hour before serving if time allows.
Nutrition
- Serving Size: 1 bowl
- Calories: 486
- Sugar: 4g
- Sodium: 1220mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 97mg