slow cooker lasagna soup
This Slow Cooker Lasagna Soup is a comforting, hearty dish that combines all the flavors of traditional lasagna in a deliciously easy soup format. It’s perfect for busy weeknights and meal prep, requiring minimal effort while delivering maximum flavor.
Equipment
- 1 slow cooker
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon
- 1 chopping board
- 1 ladle
- 1 large bowl for mixing ingredients
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (14.5 oz each) diced tomatoes
- 6 cups chicken broth
- 8 oz uncooked lasagna noodles, broken into pieces
- 1 can (15 oz) ricotta cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Fresh basil for garnish optional
Instructions
- In a skillet over medium heat, cook the ground beef, onion, and garlic until the beef is browned and the onion is translucent. Drain any excess fat.
- Transfer the beef mixture to the slow cooker.
- Add the diced tomatoes (with their juices), chicken broth, broken lasagna noodles, Italian seasoning, salt, and black pepper to the slow cooker. Stir well to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 15 minutes before serving, stir in the ricotta cheese and one cup of mozzarella cheese into the soup. Allow it to cook for the remaining time until the cheese is melted and combined.
- Serve the soup hot, topped with the remaining mozzarella cheese, grated Parmesan cheese, and fresh basil if desired.
Notes
You can customize this recipe by adding vegetables like spinach or bell peppers for added nutrition.
For a vegetarian version, replace ground beef with a plant-based alternative and use vegetable broth.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.