This Creamy Crockpot Lasagna Soup combines the hearty flavors of traditional lasagna with the convenience of a slow cooker, making it a perfect family-friendly dinner idea. Each spoonful is a delightful mix of rich tomato sauce, creamy cheese, and tender pasta, reminiscent of a cozy Italian restaurant.
Ingredients
Scale:
1 pound ground beef (or Italian sausage for a spicier kick)
8 ounces uncooked rotini pasta (or any pasta of your choice)
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped (any color)
1 can (15 ounces) diced tomatoes with juices
2 cups vegetable broth (or beef broth for a richer flavor)
1 can (15 ounces) tomato sauce
1 tablespoon Italian seasoning
1 teaspoon sugar (optional, to balance acidity)
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil or parsley, chopped (for serving)
Instructions
In a skillet over medium heat, brown the ground beef until fully cooked, about 5-7 minutes. Drain excess fat if necessary.
In your slow cooker, combine the cooked ground beef, chopped onion, garlic, and bell pepper. Stir to mix well.
Pour in the diced tomatoes and their juices, tomato sauce, and vegetable broth. Add the Italian seasoning and sugar, mixing thoroughly.
Cover the slow cooker and set it on low for 4-6 hours or on high for 2-3 hours.
About 30 minutes before serving, stir in the uncooked rotini pasta. Cover and cook until the pasta is tender.
Once the pasta is cooked, stir in the ricotta cheese until blended. Then, add half of the mozzarella and Parmesan cheese.
Ladle the soup into bowls. Top each serving with remaining mozzarella and Parmesan, and garnish with fresh basil or parsley.
