Description
A warm and comforting lasagna soup made effortlessly in a crock pot, packed with flavor and perfect for busy days.
Ingredients
- 1 lb lean ground beef
- 1 lb Italian sausage
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 28 oz crushed tomatoes (canned)
- 4 cups low-sodium chicken broth
- 8 oz lasagna noodles, broken into pieces
- 15 oz ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, brown the ground beef and Italian sausage until fully cooked. Drain the excess grease.
- In the same skillet, sauté the chopped onion and minced garlic until translucent.
- In your crock pot, combine the browned meats, sautéed onion and garlic, crushed tomatoes, chicken broth, Italian seasoning, salt, and pepper. Mix well.
- Add the broken lasagna noodles and gently stir.
- Cover and cook on low for about 4 hours, or on high for around 2 hours until noodles are tender.
- Stir in the ricotta cheese near the end of cooking time and top with shredded mozzarella cheese before serving.
Notes
Store leftovers in an airtight container for 3 to 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian