Plump Tomato Lasagna Soup

Plump Tomato Lasagna Soup


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Forget the noodles and focus your taste buds on tender seasoned meatballs in a plump and pulpy tomato soup with this simple crockpot recipe. Top your bowl off with melty mozzarella and a fresh pinch of basil.

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Time needed

20 min preparation + 2 hour cooking

Serving Size / Yield

4 servings


  • 1 lb. lean ground beef
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 2 carrots, finely chopped
  • 1 large can halved tomatoes, in juice
  • 3 C. broth, vegetable or broth
  • ½ C. tomato paste
  • 1 tsp. oregano
  • Salt and pepper to taste
  • 1 C. mozzarella cheese
  • Vegetable oil
  • Fresh basil for garnish

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Season ground beef with salt, pepper, and oregano and form into small meatballs. Brown meatballs in a skillet with oil. Add onion, garlic, and carrots to sauté until fragrant. Transfer meatballs and sautéed mix into crockpot. Pour in tomatoes with juice, broth, and tomato paste; stir well. Cook on high for 2 hours. Serve soup with sprinkled mozzarella cheese on top and garnish with fresh basil for presentation.

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