Crockpot Lasagna Soup
Crockpot lasagna soup is a easy way to get the flavors of lasagna with little work involved. See how to make it with the best flavors!
Ingredients needed
- Ground beef or ground Italian sausage
- Onion
- Diced tomatoes
- Crushed tomatoes
- Garlic
- Beef broth
- Lasagna noodles
- Basil
- Red bell pepper
- Balsamic vinegar
- Dried oregano
- Salt & black pepper
Quick recipe tip
- For this recipe, the noodles are cooked in the crockpot. There are recipes that cook the noodles separately. Now, following this recipe there is extra broth added to help with cooking the noodles in the slow cooker. If you choose to cook the noodles on the stove top you need 2 cups of broth instead of 4 cups.
What to serve with slow cooker lasagna soup?
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Crockpot Lasagna Soup
Crockpot lasagna soup is a easy way to get the flavors of lasagna with little work involved. See how to make it with the best flavors!
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Servings: 6 serving
Calories: 486kcal
Equipment
- Crockpot
Ingredients
- 1 pound lean ground beef
- 1 medium yellow onion diced
- 1 medium red bell pepper diced
- 3 cloves garlic minced
- 15 ounce diced tomatoes rinsed & drained
- 28 ounce crushed tomatoes
- 4 cup beef broth
- 1/2 cup basil chopped
- 1 tablespoon dried oregano
- 1/4 cup balsamic vinegar
- salt and pepper to taste
- 2 cup lasagna noodles crushed
Optional Garnishing
- Ricotta cheese
- Parsley
- Parmesan
- Mozzarella
Instructions
- To start, you do need to cook the ingredients on the stove top first. This will take about 10 minutes. Tossing the raw ingredients into the crockpot will result in a loss of flavor. They will still cook but they will not come together and taste as good.
- In a large pot on medium high heat add a little oil and brown the ground beef. Season lightly with salt and black pepper. Then, when the ground beef is almost done add in the diced tomatoes, diced bell pepper, minced garlic and the diced onion. Season lightly with salt and black pepper. Also, lower the heat if needed.
- Next, after the ingredients have started to cook down add in the chopped basil. Cook another 30 seconds or so and remove from the heat.
- Now, transfer everything from the pot into the crockpot. Then, add in crushed tomato, balsamic vinegar, dried oregano and broth. Season a little but it's best to wait towards the end because the tomatoes have a tin flavor before they cook.
- Cover the lid and place on high for 1.5 hours. At the 1.5 hour mark, break the lasagna noodles and add them into the crockpot then stir them around making sure they are submerged.
- In 30-45 minutes, come back and check the doneness of the noodles. They should be ready but if needed give them a extra 15-30 minutes. Now, you're finished, taste for seasoning.
- Serve the crockpot lasagna soup with ricotta cheese, parsley, parmesan or mozzarella cheese for a garnish.
Nutrition
Calories: 486kcal | Carbohydrates: 77g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 836mg | Potassium: 1137mg | Fiber: 7g | Sugar: 13g | Vitamin A: 1094IU | Vitamin C: 46mg | Calcium: 115mg | Iron: 6mg
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