Lasagna has always been a beloved classic in my household, with its layers of rich meat sauce, creamy cheese, and tender noodles. However, on busy weeknights, making traditional lasagna can be a bit time-consuming. That’s where Slow Cooker Lasagna Soup comes in. This recipe transforms all the flavors of lasagna into a hearty, comforting soup that’s incredibly easy to make. I first discovered this recipe during a particularly hectic week and it has since become a go-to meal. The slow cooker does all the work, allowing you to enjoy the deliciousness of lasagna without the fuss.
Ingredients
For the Soup:
1 pound ground beef
4 cups beef broth
12 ounces lasagna noodles
1/2 onion, diced
1 bell pepper, diced
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can petite diced tomatoes
1 tablespoon Italian seasoning
1 teaspoon minced garlic
For the Cheese Topping:
1/2 cup ricotta cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
Instructions
Preparing the Ground Beef
Brown the Ground Beef:
Begin by browning 1 pound of ground beef in a large skillet over medium heat. Break up the beef with a spatula as it cooks to ensure it browns evenly. Cook until the beef is no longer pink, about 7-10 minutes.
Once the beef is browned, drain any excess fat from the skillet. This step prevents the soup from becoming greasy and helps keep it light and flavorful.
Transfer to Slow Cooker:
Transfer the cooked ground beef to your slow cooker. This is the base of your soup and will provide rich, meaty flavor.
Adding the Vegetables and Seasonings
Add Vegetables and Seasonings:
Add the diced onion and bell pepper to the slow cooker with the ground beef. These vegetables will add sweetness and depth to the soup as they cook.
Pour in the 28-ounce can of crushed tomatoes and the 14.5-ounce can of petite diced tomatoes. The combination of these two types of tomatoes gives the soup a perfect balance of texture and flavor.
Add 1 tablespoon of Italian seasoning and 1 teaspoon of minced garlic. These herbs and spices will infuse the soup with classic Italian flavors.
Add Beef Broth:
Pour 4 cups of beef broth into the slow cooker. This will form the liquid base of the soup, making it rich and savory. Stir everything together to ensure all the ingredients are well combined.
Cooking the Soup
Cook on Low or High:
Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Cooking on low allows the flavors to meld together beautifully, but if you’re short on time, cooking on high works just as well. The slow, gentle cooking will also tenderize the meat and meld the flavors together perfectly.
Adding the Lasagna Noodles
Add the Lasagna Noodles:
About 30 minutes before you’re ready to serve, break 12 ounces of lasagna noodles into bite-sized pieces and add them to the slow cooker. Stir them into the soup to ensure they’re evenly distributed.
Turn the slow cooker to high (if it wasn’t already) and cook for an additional 30 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking together.
Serving the Soup
Prepare the Cheese Topping:
While the noodles are cooking, prepare the cheese topping. In small bowls, combine 1/2 cup of ricotta cheese, 1 cup of shredded Parmesan cheese, and 1 cup of shredded mozzarella cheese. These cheeses will mimic the cheesy layers of traditional lasagna when added to the soup.
Serve the Soup:
Once the noodles are tender, it’s time to serve the soup. Ladle the hot soup into bowls, making sure to get a good mix of broth, meat, and noodles in each serving.
Top each bowl with a generous dollop of the cheese mixture. As the cheese melts into the hot soup, it creates a deliciously creamy, cheesy layer that’s reminiscent of classic lasagna.
Garnish and Enjoy:
For a final touch, you can garnish the soup with chopped fresh parsley. This adds a pop of color and a hint of freshness that complements the rich, hearty flavors of the soup.
Serve immediately and enjoy the comforting, robust flavors of Slow Cooker Lasagna Soup.
Variations and Substitutions
Meat Alternatives: Substitute ground beef with ground turkey or chicken for a lighter version. You can also use Italian sausage for a spicier kick.
Vegetarian Version: Skip the meat and add more vegetables such as zucchini, mushrooms, or spinach. Use vegetable broth instead of beef broth.
Gluten-Free Option: Use gluten-free lasagna noodles to make this dish suitable for those with gluten intolerance.
Cheese Variations: Feel free to use your favorite cheeses. Provolone, fontina, or a blend of Italian cheeses would work wonderfully.
Spice Level: If you like a bit of heat, add a pinch of red pepper flakes or use hot Italian sausage instead of ground beef.
Conclusion
Slow Cooker Lasagna Soup is a delightful twist on traditional lasagna, offering all the classic flavors in a convenient, one-pot meal. This recipe is perfect for busy weeknights or when you want a hearty, comforting dish without the fuss of assembling a lasagna. The slow cooker does all the work, melding the flavors together into a rich, savory soup that’s sure to please.
What makes this recipe so appealing is its simplicity and adaptability. With just a few ingredients and minimal prep, you can enjoy a delicious, home-cooked meal that tastes like it took hours to make. Plus, the flexibility to customize the ingredients means you can tailor it to your family’s preferences or dietary needs.
So, gather your ingredients, set up your slow cooker, and get ready to enjoy the comforting, robust flavors of Slow Cooker Lasagna Soup. This dish is sure to become a favorite in your household, providing warmth and satisfaction with every spoonful. Enjoy!
Slow Cooker Lasagna Soup Recipe
Ingredients
For the Soup:
- 1 lb ground beef
- 4 cups beef broth
- 12 oz lasagna noodles broken into bite-sized pieces
- ½ onion diced
- 1 bell pepper diced
- 1 28 oz can crushed tomatoes
- 1 14.5 oz can petite diced tomatoes
- 1 tbsp Italian seasoning
- 1 tsp minced garlic
For the Cheese Topping:
- ½ cup ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Brown the Ground Beef: In a large skillet, brown the ground beef over medium heat, breaking it up as it cooks. Cook until no longer pink, about 7-10 minutes. Drain excess fat.
- Transfer to Slow Cooker: Transfer the cooked beef to your slow cooker.
- Add Vegetables and Seasonings: Add the diced onion, bell pepper, crushed tomatoes, diced tomatoes, Italian seasoning, and minced garlic to the slow cooker. Pour in the beef broth and stir everything together.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add the Lasagna Noodles: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Stir to ensure they’re evenly distributed. Turn the slow cooker to high (if not already) and cook for an additional 30 minutes, or until the noodles are tender.
- Prepare the Cheese Topping: In small bowls, mix together the ricotta, Parmesan, and mozzarella cheeses.
- Serve the Soup: Ladle the soup into bowls and top each serving with a generous dollop of the cheese mixture. Allow the cheese to melt slightly before serving.
- Garnish and Enjoy: Optionally, garnish with chopped fresh parsley. Serve immediately.
