Slow Cooker Lasagna Soup
A hearty, comforting soup that brings all the classic flavors of lasagna into a warm, satisfying bowl. Perfect for chilly days or family dinners, this slow-cooked dish is easy to make and packed with rich Italian flavor.
Ingredients
- 1 pound ground beef
- 4 cups beef broth
- 12 ounces lasagna noodles broken into bite-sized pieces
- 1/2 onion diced
- 1 bell pepper diced
- 28 ounce can of crushed tomatoes
- 14.5 ounce can of petite diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Heat a large skillet over medium heat and add the ground beef. Cook, breaking it apart, until browned and no longer pink (about 7-10 minutes). Drain excess fat and transfer the beef to the slow cooker.
- Add the diced onion and bell pepper to the slow cooker. Pour in the crushed tomatoes, diced tomatoes, Italian seasoning, and minced garlic. Stir in the beef broth until combined.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and add them to the slow cooker. Stir and cook on high for 30 minutes or until the noodles are tender.
- In a small bowl, combine the ricotta cheese, Parmesan cheese, and mozzarella cheese.
- Ladle the soup into bowls and top with a spoonful of the cheese mixture. Garnish with fresh parsley if desired.
Notes
For extra flavor, add a dash of red pepper flakes or serve with garlic bread.
Nutrition
Calories: 350kcal
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