This Crock Pot Lasagna Soup is so comforting and delicious you’ll want to make it again and again! Skip all the work of regular lasagna—no layering, pre-boiling noodles, or worrying about cleaning a dirty lasagna pan—and just enjoy all the tasty flavors.

This soup is full of veggies, protein from ground beef or pork, and has extra flavor from a generous helping of seasonings. It’s a great meal to prep ahead of a busy day or to make for a lazy weekend dinner where you don’t want to slave away in the kitchen. Make it for your family and watch them fall in love!

 

Ingredients (mix up order)

1 lb lean ground beef or pork

28 oz can crushed tomatoes

28 oz can whole stewed tomatoes, undrained

4 cups reduced sodium broth (any type)

2 cups sliced mushrooms

1 onion chopped fine

1 large zucchini, roughly chopped

6 dry lasagna noodles, broken into pieces

1 TB olive oil

1 tsp basil

1 TB minced garlic

1 tsp Italian seasoning blend, divided

1/2 tsp salt, divided

1/2 tsp black pepper, divided

 

Directions

Heat the olive oil in a large skillet. Add the garlic, onion and ground beef. Sprinkle with half of the Italian seasoning, salt and pepper. Cook until the onions are tender and the meat is no longer pink.

Add the whole stewed tomatoes to a 6 quart crockpot. Break them up into smaller pieces. Stir in the crushed tomatoes, sliced mushrooms and zucchini.

Add the remaining salt, pepper, Italian seasoning and basil. Stir in the broth. Cover and cook on high for 3 hours or low for 6 hours.

During the last 30 minutes, stir in the broken lasagna noodles. Stir occasionally until the pasta is tender.

Serve with grated cheese and garlic bread.

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Quick tip: This crock pot lasagna soup only gets better after a day in the fridge!

Recipe and image courtesy of Buy This  Cook That.