Delicious Crock Pot Cheesy Lasagna Soup Recipe

A comforting bowl of cheesy lasagna transformed into a hearty soup made effortlessly in your slow cooker.

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In a large skillet over medium-high heat, brown the ground beef. Drain off any excess grease.
Add the chopped onion and minced garlic to the skillet with the cooked beef. Sauté for 3-5 minutes until the onion is softened.
Transfer the browned beef, onions, and garlic to the crock pot. Add crushed tomatoes, tomato paste, beef broth, oregano, basil, salt, pepper, and sugar. Stir well.
Cover and cook on low for 4-6 hours or on high for 2-3 hours.
While the soup is cooking, prepare the ricotta mixture by combining ricotta cheese, egg, Parmesan cheese, and parsley in a bowl. Mix until smooth.
About 30 minutes before serving, stir in the broken lasagna noodles.
Drop spoonfuls of the ricotta mixture into the soup and gently stir in the mozzarella cheese.
Serve hot, garnished with extra Parmesan cheese and fresh parsley.

Use gluten-free lasagna noodles for a gluten-free option.
For a vegetarian version, substitute beef broth with vegetable broth and omit ground beef.
Can be made ahead of time and stored in the refrigerator for up to 4 days.
For added flavor, add a pinch of red pepper flakes or Italian sausage instead of ground beef.