Crockpot Lasagna Soup
Ingredients:
1 pound ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound lasagna noodles, broken into pieces
1 (15 ounce) container ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
In a large skillet over medium-high heat, brown the ground beef until cooked through. Drain off any excess grease. Add the chopped onion and minced garlic to the skillet and cook until the onion is softened, about 5 minutes.
Transfer the ground beef mixture to a 6-quart or larger slow cooker. Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, salt, and black pepper.
Add the broken lasagna noodles to the slow cooker. Stir everything together to ensure the noodles are submerged in the liquid.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the noodles are tender.
In a small bowl, combine the ricotta cheese, 1/2 cup of the mozzarella cheese, and 1/4 cup of the Parmesan cheese.
Once the soup is ready, stir in the remaining mozzarella cheese and Parmesan cheese until melted and combined.
Ladle the soup into bowls and top with a dollop of the ricotta cheese mixture. Serve immediately.
Cooking Time: 6-8 hours on low or 3-4 hours on high | Servings: 6-8 | Calories: 450