Lasagna Soup

🌿 Crockpot Lasagna Soup
Ingredients:
1 lb ground beef (or Italian sausage, or a mix)
1 small onion, diced
4 cloves garlic, minced
1 (24 oz) jar marinara or pasta sauce
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
4 cups beef broth (or chicken/vegetable)
2 tsp Italian seasoning
1 tsp dried basil
1 tsp sugar (optional, to balance acidity)
8–10 lasagna noodles, broken into pieces
1 ½ cups shredded mozzarella cheese
1 cup ricotta cheese (or cottage cheese)
½ cup grated Parmesan cheese
Salt and pepper, to taste
Fresh parsley or basil, for garnish


---
Instructions:
1. Brown the meat: In a skillet, cook ground beef (or sausage) with onion until browned. Drain fat. Stir in garlic and cook for 1 minute.

2. Load the crockpot: Add the cooked meat mixture to your crockpot. Stir in marinara, tomato sauce, diced tomatoes, broth, Italian seasoning, basil, sugar, salt, and pepper.

3. Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Add noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender.

5. Cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan together.

6. Serve: Ladle soup into bowls, top each with a spoonful of the cheese mixture, and sprinkle with parsley or basil.



---
💡 Tips:
You can swap noodles for small pasta (rotini, bowtie, shells) if you prefer.
For extra veggies, add spinach, zucchini, or mushrooms during the last hour.
This soup thickens as it sits—add a splash of broth when reheating.



x