Slow Cooker Lasagna Soup
This Slow Cooker Lasagna Soup captures the comforting flavors of traditional lasagna in a hearty, easy-to-make soup. Perfect for busy days, this dish simmers slowly to bring all the flavors together, requiring minimal prep time.
Equipment
- 1 slow cooker (6-quart or larger)
- 1 large skillet
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste salt
- to taste pepper
- Fresh basil or parsley for garnishing (optional)
Instructions
- In a large skillet over medium heat, brown the ground beef (or sausage) until fully cooked. Drain any excess fat.
- Add the diced onion and minced garlic to the skillet and sauté for about 3-4 minutes until the onion is soft.
- Transfer the beef mixture into the slow cooker. Pour in the crushed tomatoes, beef broth, dried basil, dried oregano, and red pepper flakes. Stir well to combine.
- Cover the slow cooker and cook on low for 6 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles.
- Once the noodles are tender, stir in the ricotta, mozzarella, and Parmesan cheeses. Mix well until the cheeses are melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
You can substitute ground beef with ground turkey or chicken for a lighter version.
For a vegetarian option, use a mixture of vegetables like zucchini, bell peppers, and mushrooms instead of meat.
This soup can be made up to a day in advance and reheated. The flavors will continue to develop overnight.
Store leftovers in an airtight container in the refrigerator for up to 3 days.