Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup is a comforting and hearty dish that combines all the classic flavors of lasagna into a deliciously easy-to-make soup. This one-pot meal is perfect for busy weeknights, and it simmers effortlessly in the slow cooker, allowing the flavors to meld beautifully.
Equipment
- 1 slow cooker
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups
- 1 measuring spoons
- 1 ladle
Ingredients
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups beef broth
- 1 can (15 ounces) crushed tomatoes
- 1 can (6 ounces) tomato paste
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 8 ounces oven-ready lasagna noodles, broken into pieces
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese Reserve half for topping.
- ½ cup grated Parmesan cheese
- optional fresh basil for garnish
Instructions
- In a large skillet over medium heat, brown the ground beef or Italian sausage until it is no longer pink. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent (about 3-4 minutes).
- Transfer the meat and onion mixture to the slow cooker. Pour in the beef broth, crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
- Add the broken lasagna noodles to the slow cooker, stirring to ensure they are submerged in the liquid.
- Cover the slow cooker and cook on low for 4 hours, or until the noodles are tender.
- Once cooked, stir in the ricotta cheese and half of the shredded mozzarella cheese. Allow to heat for an additional 5 minutes.
- Serve the soup hot in bowls. Top each serving with the remaining mozzarella cheese, grated Parmesan cheese, and fresh basil if desired.
Notes
For a vegetarian version, you can substitute the ground beef with mushrooms or a mixture of diced vegetables.
Feel free to adjust the seasoning according to your taste.
You can store leftovers in an airtight container in the refrigerator for up to 3 days.
The soup can also be frozen; just be aware that the pasta may become softer upon reheating.