Description
This Slow Cooker Lasagna Soup is a comforting and hearty Italian-inspired dish that combines all the classic flavors of lasagna in a warm, easy-to-make soup. Ground beef, rich tomatoes, Italian herbs, and tender broken lasagna noodles come together in a slow cooker to create a flavorful meal, topped with creamy ricotta, melted mozzarella, and Parmesan cheese.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
Tomato Base
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato paste
Liquids and Seasoning
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheeses
- 8 oz lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Brown the meat: In a skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Once cooked through, drain any excess fat.
- Sauté aromatics: Add the chopped onion and minced garlic to the skillet with the beef. Sauté for 2-3 minutes until the onion softens and becomes translucent.
- Combine ingredients in slow cooker: Transfer the beef mixture into the slow cooker. Add crushed tomatoes, tomato paste, beef broth, Italian seasoning, red pepper flakes (if using), salt, and pepper. Stir well to mix all ingredients evenly.
- Slow cook the soup: Cover and cook on low for 6 hours or on high for 3 hours to allow flavors to meld beautifully.
- Add pasta: Approximately 30 minutes before serving, stir in the broken lasagna noodles. Cover and continue cooking until the noodles are tender, about 30 minutes.
- Incorporate cheeses: Stir in the ricotta cheese, shredded mozzarella, and grated Parmesan until the cheeses melt and blend smoothly into the soup.
- Serve and garnish: Ladle the hot soup into bowls and garnish with extra Parmesan cheese as desired. Enjoy immediately for best flavor and texture.
Notes
- You can substitute ground beef with ground turkey or Italian sausage for a different flavor.
- If you prefer a vegetarian version, omit the meat and use vegetable broth instead.
- For a thicker soup, reduce the beef broth to 3 cups.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder taste.
