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Lasagna Soup on a plate
Melissa Hart

Lasagna Soup

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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb 90-percent lean ground beef
  • 1 lb bulk mild Italian sausage
  • 1 cup diced yellow onion
  • 4 cloves garlic minced
  • 28 oz canned crushed tomatoes
  • 15 oz canned tomato sauce
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 8 oz dry lasagna noodles broken into 2-inch pieces
  • 2 cups whole-milk ricotta cheese
  • 1 cup shredded mozzarella cheese

Method
 

  1. Brown the beef, sausage and onion in a skillet for 10 minutes, breaking the meat into small crumbles, until it reaches 160°F.
  2. Drain the fat, stir in the garlic for 30 seconds, and transfer the mixture to a 6-quart crockpot.
  3. Add the crushed tomatoes, tomato sauce, broth, oregano and salt and cook covered on low for 5 1/2 hours.
  4. Stir in the broken noodles and cook on high for 25 to 35 minutes until tender but not swollen.
  5. Place 1/4 cup ricotta in each bowl, ladle soup around it, and divide the mozzarella over the 8 servings.