Crockpot Lasagna Soup

Ingredients

• 1 lb ground beef
• 1 onion (diced)
• 3 garlic cloves (minced)
• 1 tsp seasoning blend (The source calls this “the blend”; use half of the seasoning mixture when cooking the beef and onion.)
• 1 tsp onion powder (Use half of the seasoning mixture when cooking the beef and onion.)
• 1 tsp Italian seasoning (Use half of the seasoning mixture when cooking the beef and onion.)
• 1 tsp Cajun seasoning (Use half of the seasoning mixture when cooking the beef and onion.)
• beef broth (1 big container)
• pasta sauce (1 jar; use your favorite pasta sauce)
• 8 lasagna noodles (sheets; break up before adding)
• 1 cup half-and-half or heavy cream (The source gives half-and-half or heavy cream as alternatives.)
• 1 cup Parmesan cheese
• ricotta cheese (for topping)
• garlic bread (for serving)

Steps

1. 1

   Cook the ground beef and diced onion. Season them with half of the seasoning mixture, then add the minced garlic.

2. 2

   Pour in the pasta sauce and beef broth. Transfer the mixture to a crockpot or slow cooker and cook on low for 3–4 hours.

3. 3

   About 45 minutes before you are ready to eat, break the lasagna noodles into pieces and add approximately 8–10 sheets to the crockpot.

4. 4

   Pour in the half-and-half or heavy cream and add the Parmesan cheese. Continue cooking for another 30–45 minutes, until the noodles are soft.

5. 5

   Top the soup with ricotta cheese and serve with garlic bread.

Notes

The source does not specify the size of the beef-broth container or pasta-sauce jar, nor the amount of ricotta used for topping. The phrase “the blend” is not defined. Cooking times are given as ranges: 3–4 hours on low, followed by 30–45 minutes after adding the noodles, cream, and Parmesan.

Nutrition per serving

• main
• soup
• slow-cooked
• crockpot
• family-friendly
• fall
• kid-friendly