Crockpot Lasagna Soup

Ingredients

• 1.5 lb ground beef (Lean or regular; brown on the stovetop before adding to the slow cooker.)
• 1 yellow onion (Medium, chopped.)
• 1 red bell pepper (The author left this out when unavailable; optional omission noted in the source.)
• 24 oz marinara sauce (One jar; Rao’s is the author's preferred brand.)
• 14 oz fire-roasted diced tomatoes (One can.)
• 5 cup beef bone broth (Or low-sodium beef stock.)
• 0.33 cup half-and-half (Source gives a range of 1/3–1/2 cup; add with noodles for the final 30 minutes.)
• lasagna noodles (Use 1/2–3/4 of a package; break into pieces as needed for soup. Package size and noodle weight are not stated.)
• 4 cloves garlic
• 3 tsp Italian seasoning (Seasonings are added to taste as described in the method.)
• salt (To taste.)
• black pepper (To taste.)
• Parmesan (For topping; quantity to taste.)
• mozzarella (For topping; quantity to taste.)
• ricotta (For topping; quantity to taste.)

Steps

1. 1

   Cook the ground beef in a skillet on the stovetop for about 5 minutes, breaking it up as it cooks, until slightly browned.

2. 2

   Transfer the browned beef to the crockpot. Add the chopped onion, red bell pepper, garlic, marinara sauce, fire-roasted tomatoes, beef bone broth, Italian seasoning, salt, and black pepper.

3. 3

   Cover and cook on High for 3–4 hours or on Low for 6 hours.

4. 4

   With 30 minutes of cooking time remaining, add the lasagna noodles and half-and-half. Continue cooking for the remainder of the time.

5. 5

   Serve the soup topped with Parmesan, mozzarella, and ricotta to taste.

Notes

The source does not specify the package size for the lasagna noodles or exact quantities for the cheese toppings. It gives a 3–4 hour High setting or 6 hours on Low; the stated noodle-and-cream addition is for the final 30 minutes.

Nutrition per serving

• dinner
• main course
• slow cooker
• comfort food
• Italian-inspired