I’m always on the look out for new crockpot soup recipes for Fall. They are my go to recipes for cool weather- especially on football game days! There’s nothing better than a football game on TV and warm soup in my belly. That’s pretty much my definition of a great day. We are a family of pasta lovers and lasagna is one of our favorite dinners so why not turn lasagna into a soup? It’s ingenious.
Ingredients:
1 lb ground beef, cooked
5 cups beef broth
2 cans (14oz each) Fire Roasted Spicy Black Pepper diced tomatoes, undrained
1 jar (24oz) spaghetti sauce
1 cup diced onion
2 tsp Italian seasoning
1 box (8oz) lasagna noodles, broken into pieces
1 carton ricotta cheese
1 cup shredded parmesan cheese
Directions:
1. Combine first 6 ingredients in bottom of crockpot; mix well.
2. Cover and cook on Low for 6 hours.
3. Add lasagna noodles, cover and continue cooking on Low for 1 hour.
4. Serve topped with ricotta cheese and Parmesan cheese.
This soup was delicious. The noodles sucked up a lot of the liquid so it turned out to be a lot like a regular lasagna. The flavors were amazing and I cannot wait to make this again. We had zero leftovers and all the kids asked for second helpings. That’s how I know something is really good- when the kids ask for seconds.
- 1 lb ground beef, cooked
- 5 cups beef broth
- 2 cans (14oz each) Fire Roasted Spicy Black Pepper diced tomatoes, undrained
- 1 jar (24oz) spaghetti sauce
- 1 cup diced onion
- 2 tsp Italian seasoning
- 1 box (8oz) lasagna noodles, broken into pieces
- 1 carton ricotta cheese
- 1 cup shredded parmesan cheese
- Combine first 6 ingredients in bottom of crockpot; mix well.
- Cover and cook on Low for 6 hours.
- Add lasagna noodles, cover and continue cooking on Low for 1 hour.
- Serve topped with ricotta cheese and Parmesan cheese.
