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Crock Pot Lasagna Soup


In the crock pot, combine the cooked beef mixture, diced red bell pepper, petite diced tomatoes, crushed tomatoes, Italian seasoning, and beef broth. Stir well.
Season with salt and pepper to taste.
Cook the Soup:

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Add the Noodles:

About 30 minutes before serving, stir in the broken lasagna noodles. Cook until the noodles are tender (approximately 20-30 minutes).
Prepare the Ricotta Topping:

In a small bowl, mix the ricotta cheese with a pinch of salt and pepper. Set aside.
Serve:

Ladle the soup into bowls.
Top with a dollop of ricotta cheese, a sprinkle of shredded mozzarella cheese, and grated Parmesan, if using.
Garnish with fresh basil or parsley for an herby finish.
Tips:
For Extra Veggies: Add diced zucchini, mushrooms, or spinach for added nutrition.
Prevent Overcooked Noodles: Cook the noodles separately and add them to each bowl when serving if you plan to store leftovers.
Storage: Store leftovers in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Enjoy your hearty and comforting Crock Pot Lasagna Soup—an easy, family-friendly dish that’s sure to please! 🍲🧄🧀