This Crockpot Lasagna Soup has all the cozy, cheesy, meaty comfort of classic lasagna—in an easy, no-layer, one-pot format!

Scale

1 lb ground beef

1 small onion, diced

4 cups beef broth

1 can (15 oz) crushed tomatoes

1 tsp garlic powder

1 tsp Italian seasoning

Salt & pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese

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1. In a skillet, brown ground beef with diced onion until fully cooked. Drain any excess fat.

2. Transfer the beef mixture to the crockpot.

3. Add beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir well.

4. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

5. In the final 30 minutes, stir in broken lasagna noodles. Let them cook until tender.

6. Just before serving, add a dollop of ricotta and a sprinkle of mozzarella to each bowl.

For extra richness, stir in a splash of cream or a spoonful of tomato paste.

You can substitute ground turkey or Italian sausage for the beef.

Top with fresh basil or Parmesan for extra flavor.