Slow Cooker Lasagna Soup Recipe
Slow Cooker Lasagna Soup is a comforting, hearty dish that combines all the classic flavors of traditional lasagna in an easy-to-make soup form. Ground beef, tomatoes, and Italian seasoning simmer to perfection in a slow cooker, then lasagna noodles are added towards the end for the perfect texture. Topped with creamy ricotta and melty mozzarella and Parmesan cheeses, this soup is a delightful, cozy meal ideal for busy days or family dinners.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours low or 3-4 hours high plus 30-45 minutes for noodles
- Total Time: 6 hours 50 minutes to 8 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- ½ onion, finely diced
- 1 red bell pepper, finely diced
Tomatoes and Broth
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
- 4 cups beef broth
Lasagna and Cheese
- 12 oz lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink. Drain excess grease to ensure a less oily soup base.
- Transfer to Slow Cooker: Move the browned ground beef into a 6-quart slow cooker or crockpot to begin building the soup.
- Add Vegetables and Tomatoes: Add the finely diced onion and red bell pepper to the slow cooker. Pour in both the canned petite diced tomatoes and crushed tomatoes, spreading ingredients evenly.
- Season the Soup: Stir in the minced garlic and Italian seasoning thoroughly to distribute the flavors throughout the soup.
- Add Broth: Carefully pour in the beef broth and mix all ingredients well to combine.
- Cook on Slow Setting: Cover the slow cooker with a lid and let the soup cook on low for 6 to 8 hours, or on high for 3 to 4 hours, allowing flavors to meld beautifully.
- Add Lasagna Noodles: After the initial cook, remove the lid and break the lasagna noodles into bite-sized pieces before adding them directly into the crockpot, ensuring smaller pieces fall in as well.
- Cook Noodles: Replace the lid and continue cooking on high for an additional 30 to 45 minutes until the noodles are tender and cooked through.
- Serve and Garnish: Ladle the hot soup into bowls, then top each serving with a tablespoon of ricotta cheese followed by a generous sprinkle of shredded mozzarella and Parmesan cheeses for extra creamy, cheesy goodness.
Notes
- For a vegetarian version, substitute ground beef with lentils or plant-based meat and use vegetable broth instead of beef broth.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- If you prefer a thicker soup, you can cook the noodles separately and add only as much broth as desired.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- Adding fresh basil or parsley as garnish adds vibrant color and flavor.
Keywords: Slow Cooker Lasagna Soup, lasagna soup, crockpot soup, Italian soup, slow cooker recipes, cheesy soup
Find it online: https://stirringwithstella.com/slow-cooker-lasagna-soup-recipe/
