Crockpot Lasagna Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 10 minutes

Ingredients

1 pound lean ground beef

1 small onion (diced)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 cloves garlic (minced)

6 cups low-sodium beef broth

1 24-ounce jar marinara sauce

28 ounces crushed canned tomatoes

1 tablespoon Italian seasoning

1 Parmesan cheese rind (optional)

8 ounces (8 to 10 sheets) dried lasagna noodles, broken into bite-size pieces

1 cup ricotta cheese

1/2 cup Mozzarella cheese (shredded)

1/2 cup Parmesan cheese (freshly grated)

1 teaspoon dried oregano

Fresh basil leaves for garnish

Directions

Brown

In a large skillet, brown the lean ground beef over medium-high heat until it's no longer pink, breaking it apart into crumbles as it cooks. Drain any excess fat.

Sauté

Add the diced onion to the skillet with the cooked beef and cook for another 2-3 minutes until the onion becomes translucent. Stir in the minced garlic and cook for an additional 1 minute. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Transfer the cooked beef, onion, and garlic mixture to the crockpot.

Combine

Add the remaining kosher salt and black pepper, low-sodium beef broth, marinara sauce, crushed tomatoes, and Italian seasoning. Add the parmesan cheese rind, if using.

Stir to combine.

Coat

Add the broken lasagna noodles to the crockpot with the other ingredients. Stir them in to ensure they are well-distributed in the soup.

Cook

Cover the crockpot, and set it to cook on high heat for 3-4 hours or on low heat for 6-8 hours. This will allow the flavors to meld together and the soup to simmer and thicken.

Mix

While the soup is cooking, prepare the cheese mixture. In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and dried oregano.

Portion

Once the lasagna noodles are tender and the soup is ready, ladle the hot soup into serving bowls. Spoon a generous dollop of the cheese mixture on top of each serving.

Garnish each bowl of Lasagna Soup with fresh basil leaves.

Nutrition

• Calories: 712 kcal
• Total Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.4 g
• Cholesterol: 121 mg
• Sodium: 2730 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 9 g
• Total Sugars: 18 g
• Protein: 58 g