Crockpot Lasagna Soup
Directions
- 1Brown the ground beef and Italian sausage together with one diced onion.
- 2Add the browned meat mixture to the crock pot.
- 3Add a big scoop of garlic, a 6 oz can of tomato paste, and two cans of petite diced tomatoes to the crock pot.
- 4Pour in six cups of beef broth.
- 5Season with more salt, pepper, garlic powder, and Italian seasoning if desired.
- 6Cook on high for about 3 hours.
- 7In a separate bowl, whisk together 8 oz of ricotta cheese and a half a cup of fresh grated parmesan cheese.
- 8Stir in 1 cup of shredded mozzarella and set the cheese mixture aside.
- 9After 2.5 hours of cooking, add 1 lb of lasagna noodles, broken into bite-sized pieces, to the crock pot.
- 10Pour in a half a cup of heavy cream (if remembered).
- 11Continue cooking for another 30 minutes.
- 12To serve, place a big scoop of the cheese mixture in the bottom of each bowl.
- 13Pour the hot lasagna soup over the cheese mixture in each bowl.
Ingredients
- 1 pound ground beef
- 1 pound Italian sausage
- 1 diced onion
- 1 scoop garlic
- 6 oz can tomato paste
- 2 cans petite diced tomatoes
- 6 cups beef broth
- salt
- pepper
- garlic powder
- Italian seasoning
- 8 oz ricotta cheese
- 0.5 cup fresh grated parmesan cheese
- 1 cup shredded mozzarella
- 1 pound lasagna noodles, broken into bite-sized pieces
- 0.5 cup heavy cream
Equipment
crock potwhiskbowl
Tips
- If you forget the heavy cream, the hot soup will melt the cheese mixture into the soup.
- Feel free to use pre-grated parmesan cheese.
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