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Dump-and-Go Crockpot Lasagna Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound ground beef
  • 4 cups beef broth
  • 1 (24-ounce) jar marinara sauce
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup water
  • 8 lasagna noodles, broken into bite-sized pieces
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • Fresh basil leaves, for garnish

Instructions
 

  • Place the ground beef, beef broth, marinara sauce, diced tomatoes, water, Italian seasoning, garlic powder, salt, and black pepper into the crockpot.
  • Break the lasagna noodles into small pieces and add them to the pot. Stir once to combine everything.
  • Cover and cook on low for 6 to 8 hours, until the beef is fully cooked and the noodles are soft.
  • Ladle the soup into bowls and top each serving with a spoonful of ricotta, a handful of mozzarella, a sprinkle of Parmesan, and a few basil leaves.

Notes

If the soup thickens too much overnight, stir in a splash of warm broth or water when reheating. Leftovers keep well in the fridge for three days and taste even better the next day once the flavors settle. For a lighter version, swap the ground beef for ground turkey without changing anything else.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker