Crockpot Lasagna Soup
Ingredients
The soup
-
1
tablespoon
olive oil or avocado oil
-
1
pound
ground beef
-
1
medium
yellow onion, chopped
-
1
teaspoon
minced garlic
-
4
cups
beef broth
-
28
ounces
tomato puree
-
6
ounces
tomato paste
-
1
tablespoon
Italian seasoning
-
1
teaspoon
sea salt
-
½
teaspoon
fresh ground black pepper
-
6
ounces
lasagna sheets, broken into quarters
-
¼
cup
half and half (optional)
For topping
-
1
cup
ricotta
-
⅔
cup
grated parmesan
-
to taste
fresh basil or parsley for garnish
Instructions
- Heat the oil in a skillet or slow cooker over medium-high heat.
- Add ground beef and cook for 4 minutes, breaking it up as it cooks.
- Add onion and cook for another 4 minutes until the beef is browned, then stir in garlic and cook for 1 more minute.
- Transfer the beef mixture to the slow cooker if using a skillet.
- Pour in broth, tomato puree, tomato paste, Italian seasoning, salt, and pepper; stir to combine.
- Cover and cook on low for 6 to 8 hours or on high for 3 hours.
- Add lasagna noodles and increase heat to high; cook for 30 to 45 minutes until noodles are cooked through.
- Stir in half and half if using, and cover until heated through.
- In a bowl, mix ricotta and parmesan together.
- Spoon the soup into bowls and dollop with the ricotta mixture; garnish and serve.
Nutrition Facts (estimated)
Servings
8
Calories
408
Total fat
21g
Total carbohydrates
33g
Total protein
23g
Sodium
1149mg
Cholesterol
66mg
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