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Crockpot Lasagna Soup

It’s got all the flavors of traditional lasagna but in a cozy, easy-to-make soup that simmers away in the crockpot while you go about your day.
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Equipment

  • slow cooker

Ingredients
  

  • 1/2 lb ground beef
  • 1/2 lb ground italian sausage
  • 1 1/2 cup chopped yellow onion
  • 1 cup diced red bell pepper
  • 14.5 oz can of fire roasted tomatoes
  • 24 oz jar of marinara sauce buy sugar free
  • 6 cups beef broth
  • 8 oz dried lasagna noodles
  • 1 tbsp italian seasoning
  • 1 tbsp minced garlic
  • 1/2 cup parmesan cheese or heavy cream
  • ricotta cheese, mozzarella and fresh basil for garnish

Let's Make It
 

  • Brown the Meat: In a skillet over medium heat, cook the ground beef and Italian sausage until browned, breaking it up as it cooks. Drain excess fat if needed.
  •  Transfer the cooked meat to the crockpot. Add the chopped onion, diced red bell pepper, fire-roasted tomatoes (with liquid), marinara sauce, beef broth, Italian seasoning, garlic powder, salt, and pepper. Pour in the broth and stir everything together. 
  • Cover the crockpot and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
  • About 30 minutes before serving, add the broken lasagna noodles to the soup. Stir well to ensure the noodles are fully submerged. Cook on high until the noodles are tender (about 20-30 minutes).
  • Stir in the Parmesan cheese or heavy cream for extra richness.
  • Ladle the soup into bowls, and add a dollop of ricotta cheese to each serving. Garnish with fresh basil, extra Parmesan, or shredded mozzarella if desired.