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Lazy lasagna soup topped with ricotta and parmesan.
Course dinner

Lazy Lasagna Soup {crockpot}

By: Elysia
Servings 6 servings
Cook up a delicious, healthy and hearty dinner with this one pot lazy lasagna soup recipe! All made in the crockpot, this ground beef, veggie and pasta soup is perfect for those busy days. Easy, cheesy, and loaded with protein, this is one tasty dish that the whole family will love! {Gluten-free friendly}
Prep Time 10 mins
Cook Time 4 hrs 30 mins
Total Time 4 hrs 40 mins

Ingredients
  

  • 1 pound extra lean ground beef
  • 1 small onion diced
  • 3 garlic cloves minced
  • 1 large red pepper diced
  • 14.5 oz can fire-roasted tomatoes crushed or diced
  • 24 oz jar marinara sauce
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups reduced-sodium beef broth
  • 10 oz lasagna noodles whole wheat or fibre-enriched (about 10 lasagna noodles)
  • Salt and pepper to taste

For topping:

  • 1 cup part-skim mozzarella cheese
  • 1/2 cup ricotta cheese
  • Freshly grated parmesan cheese
  • Chopped parsley

Instructions

  • In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
  • Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
  • Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
  • Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
  • Cover and cook on high for 30-45 minutes or until the noodles are tender.
  • Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.

Notes

  • If you want to add even more flavour to the soup, cook the onion, garlic and peppers along with the beef before adding it all to the crockpot (or cook it right in the slow cooker if it has a saute function). This helps to caramelize the vegetables and bring out more natural sweetness.
  • The soup thickens up more the longer that it sits. If you make this soup in advance and want it to be more “soupy,” you may wish to stir in some extra broth right before serving.
  • I prefer to add the mozzarella and ricotta cheese separately to each bowl right before serving, so that everyone can top their soup with the desired amount of cheese or skip it altogether. You can add the cheese right to the pot, but it may stick to the bottom of the pot, so clean up may be a little more tricky.
  • If you plan to make and freeze this soup, I recommend making the noodles fresh. Add in the broken noodles while reheating or pre-cook them ahead of time and add them in right before serving. Also don't freeze the cheese as it might develop a funny texture. Add it in fresh when the soup has been thawed and reheated.

Nutrition

Calories: 426kcalCarbohydrates: 50gProtein: 34gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 653mgPotassium: 1190mgFiber: 5gSugar: 10gVitamin A: 1594IUVitamin C: 36mgCalcium: 275mgIron: 5mg
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