Best soup I've had all year! This recipe is so easy too, the slow cooker does the work for you!
This Slow Cooker Lasagna Soup captures the essence of traditional lasagna in a simple, fuss-free soup. With rich layers of beef, tomatoes, and gooey cheese, it’s a comforting, hearty meal perfect for busy weeknights or feeding a crowd.
Ingredients
- 1 lb ground beef
- 4 cups beef broth
- 12 oz lasagna noodles broken into pieces
- 1/2 onion diced
- 1 bell pepper diced
- 1 can 28 oz crushed tomatoes
- 1 can 14.5 oz petite diced tomatoes
- 1 tbsp Italian seasoning
- 1 tsp garlic minced
- 1/2 cup ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
Prepare the Beef:
- Heat a skillet over medium-high heat. Brown the ground beef, breaking it apart as it cooks. Drain excess fat.
Assemble the Soup Base:
- Transfer the browned beef to a slow cooker. Add diced onion, bell pepper, crushed tomatoes, petite diced tomatoes, minced garlic, and Italian seasoning. Pour in beef broth and stir to combine.
Slow Cook the Soup:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Add the Noodles:
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook on high for an additional 30 minutes, or until the noodles are tender.
Serve and Garnish:
- Ladle the soup into bowls. Add a dollop of ricotta cheese, and top with shredded mozzarella and Parmesan. Optionally, broil in oven-safe bowls until the cheese is bubbly.
Notes
For a vegetarian option, use a plant-based meat substitute. Experiment with adding mushrooms, spinach, or zucchini for extra flavor and nutrition.
Nutrition
Serving: 400gCalories: 450kcal
Love this recipe?Follow us at @Recipecs for more