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Crockpot Lasagna Soup

All the flavor of lasagna in a cozy bowl: ground beef, garlic, tomatoes and Italian herbs simmered in the crockpot, with broken lasagna noodles and a cheesy ricotta topping.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours 45 minutes
Total Time 7 hours 5 minutes
Servings: 8 servings
Course: Soup
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

Soup
  • 1 lb ground beef (450 g)
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28 oz
  • 2 tbsp tomato paste
  • 6 cups chicken or beef broth (1.4 L)
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp red pepper flakes optional
  • 8 oz lasagna noodles broken into 2-inch pieces (225 g)
  • 2 cups fresh spinach optional
Cheese topping
  • 1 cup ricotta cheese (250 g)
  • 1/2 cup grated parmesan (50 g)
  • 1 cup shredded mozzarella (115 g)
  • to serve fresh basil

Method
 

  1. Brown the beef with the onion in a skillet, about 8 minutes. Drain the fat and stir in the garlic.
  2. Transfer to a 6-quart slow cooker with the crushed tomatoes, tomato paste, broth, Italian seasoning, salt and pepper flakes. Cook on LOW for 6 hours or HIGH for 3 hours.
  3. Turn to HIGH, stir in the broken noodles, and cook 30 to 45 minutes until tender, stirring once. Stir in the spinach for the last 5 minutes.
  4. Mix the ricotta, parmesan and half the mozzarella.
  5. Ladle into bowls, top with a spoonful of the cheese mixture and the remaining mozzarella, and finish with basil.

Notes

Cook time is 6 hours on LOW plus 45 minutes on HIGH for the noodles.