Savory Slow Cooker Lasagna Soup That Warms the Soul
A comforting Slow Cooker Lasagna Soup that combines savory beef, rich broth, and creamy cheeses for a hearty meal.
Equipment
- Slow Cooker
- skillet
- Wooden Spoon
Ingredients
For the Soup Base
- 1 pound Ground beef
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Beef broth
- 28 ounces Crushed tomatoes
For the Noodles and Cheeses
- 8 ounces Lasagna noodles, broken into pieces
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- ¼ cup Grated Parmesan cheese
For Garnish
- Fresh basil (optional)
Instructions
Step-by-Step Instructions
- In a large skillet over medium heat, brown the ground beef with a chopped medium onion for about 5–7 minutes until the beef is fully cooked and the onion is soft. Stir in the minced garlic, dried oregano, dried basil, salt, and black pepper, cooking for an additional minute until fragrant.
- Carefully transfer the beef mixture from the skillet into your slow cooker. Next, pour in the beef broth and crushed tomatoes, stirring everything together with a wooden spoon.
- Break the lasagna noodles into smaller pieces and add them to the slow cooker, pushing them down into the liquid. Cover the slow cooker, cooking on low for 4-6 hours or high for 2-3 hours, stirring halfway through.
- Once the cooking time is complete and the noodles are tender, stir in the ricotta cheese until thoroughly combined.
- Ladle the soup into serving bowls and top generously with shredded mozzarella and grated Parmesan cheese. Garnish with fresh basil if desired.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months.
Nutrition
Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 10mgCalcium: 250mgIron: 3mg
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