Lasagna Soup (Crock Pot)
Servings 6 people
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef and/or Italian sausage (I do ½ pound of each)
- 1 medium yellow onion (about ¾ cup diced)
- ½ green bell pepper (about ¾ cup diced)
- Salt and pepper (see measurements in the instructions)
- 3 large garlic cloves (minced)
- 4 cups beef stock
- 14 oz tomato sauce
- 14 oz can crushed tomatoes
- 2 teaspoons Italian seasoning
- 8 lasagna noodles
- ricotta cheese for topping
Instructions
- Add the olive oil, meat, onions, peppers, ¼ teaspoon salt and ¼ teaspoon pepper to a skillet and cook until the beef is browned, and the veggies are soft.
- Drain grease and add meat and veggies to the slow cooker.
- Add the beef stock, tomato sauce, crushed tomatoes, water, tomato paste, Italian seasoning, ½ teaspoon salt, and ¼ teaspoon pepper to the slow cooker with the meat.
- Cover and cook on low for 3 hours or on high for 2 hours (if you are leaving the house, you can cook longer if needed. But it’s not necessary)
- 30 minutes before ready to eat, break the lasagna noodles into the soup and allow to cook for 30 minutes. (if your slow cooker is on low, raise it to high while the noodles cook)
- Serve and top with dollop of ricotta cheese.
- Alternate stove top directions: Begin in a larger soup pot. Follow step 1 then add the remaining ingredients (except the noodles and cheese, to the pot.Cover and simmer on low for 30 minutes. After the 30 minutes, bring a a full boil and add in the broken noodles and cook according to the time on the package.