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–+ servings

Lasagna Soup (No Ricotta)

Created by: Sarah Mock
One Pot Lasagna Soup in a white bowl. square image close shot
prep time5 minutes
cook time30 minutes
total time35 minutes
Makes 6

Ingredients

  • 1 pound Ground Beef
  • 1 medium onion (chopped)
  • 4-5 cloves Garlic
  • 1 jar Pasta Sauce (28-32 ounces pasta/spaghetti sauce)
  • 1 14 oz. can of diced tomatoes
  • 2 Tablespoons tomato paste
  • 1 tablespoon dried basil
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • 1 bay leaf
  • 4-6 Cups chicken stock
  • 8 Lasagna Noodles broken into bite-sized pieces
  • ½ Cup Heavy Cream
  • 1 Cup mozzarella cheese

Instructions
 

  • In a dutch oven or large pot, brown the meat over medium-high heat. Do not drain the fat off the meat.
  • Add the chopped onion and garlic to the meat and saute them in the meat.
  • Add the tomato paste and dried herbs to the meat and onion mixture. Stir to warm through. 
  • Pour the diced tomatoes and pasta sauce into the pan.
  • Add 4 cups of chicken stock to the pan.
  • Bring to a boil and then reduce to a simmer.
  • Simmer for 10 minutes to reduce the liquids.
  • Add the broken uncooked lasagna noodles to the soup.
  • Stir to combine. Simmer for 10 minutes or until the noodles are cooked through. 
  • Add additional stock if you feel the soup is too thick. 
  • Just before serving, stir in the heavy cream and ¾ of the shredded mozzarella cheese.
  • Serve in bowls, garnished with remaining shredded cheese. 

Notes

  • ground sausage can be substituted for the ground beef or switch out ½ ground pork for ground beef.
  • ground turkey can be substituted for a portion or all of the ground beef.
  • Roasted garlic or garlic confit can be substituted for fresh garlic cloves
    garnish with extra shredded mozzarella cheese and/or ricotta cheese.
  • To reheat the soup, an extra splash of chicken stock can be added to loosen the soup as it heats.
How to make lasagna soup in the crockpot :
  1. The night before: brown the meat, adding the chopped onion and garlic to the meat and sautéing them in the meat and fat drippings. Add the tomato paste and dried herbs to the meat and onion mixture. Cool and store in the refrigerator overnight. Set out the canned goods so you are ready to dump and go in the morning.
  2. In the morning: Dump the container of browned meat, veggies, and spices into a crockpot. Add in the rest of the ingredients, holding out the lasagna noodles, heavy cream and the mozzarella cheese, stir to combine. Cook on low for 6-8 hours. Add the broken noodles and cook for 10-20 minutes. Then add the stir in the heavy cream and ¾ of the shredded mozzarella cheese. Serve in bowls, garnished with remaining shredded cheese. 

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