Slow Cooker Lasagna Soup Recipe
A comforting and hearty Slow Cooker Lasagna Soup that combines the rich flavors of ground beef, tomatoes, and Italian seasonings with tender lasagna noodles. Finished with creamy ricotta and a blend of mozzarella and Parmesan cheeses, this soup offers all the deliciousness of traditional lasagna in a warm, easy-to-make soup form, perfect for busy days or cozy meals.
- Prep Time: 15 minutes
- Cook Time: 7 to 8.75 hours
- Total Time: 7 hours 30 minutes to 9 hours
- Yield: 6 to 8 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 Seasonings
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
Liquids and Pasta
- 4 cups beef broth
- 12 oz lasagna noodles
Cheeses
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Brown the ground beef: Heat a large skillet over medium-high heat and cook the ground beef until it is browned and no longer pink. Drain any excess grease to keep the soup from becoming greasy.
- Transfer beef to slow cooker: Move the cooked ground beef to a 6-quart slow cooker, setting the foundation for the soup.
- Add vegetables and tomatoes: Add the finely diced onion and red bell pepper directly into the slow cooker along with the petite diced tomatoes and crushed tomatoes.
- Season the mixture: Sprinkle in the minced garlic and Italian seasoning, stirring gently to distribute the flavors evenly.
- Add broth: Pour in the beef broth carefully and mix all ingredients together to combine thoroughly.
- Cook soup base: Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours to develop rich flavors and tenderize the vegetables.
- Add lasagna noodles: After the initial cooking time, uncover the slow cooker and break the lasagna noodles into bite-sized pieces, adding them directly into the soup, ensuring smaller pieces fall in to cook evenly.
- Cook noodles: Cover and continue cooking on high for 30-45 minutes or until the noodles are soft and fully cooked.
- Serve with cheeses: Ladle the soup into bowls and top each serving with a tablespoon of creamy ricotta cheese, then sprinkle with mozzarella and Parmesan cheese for a cheesy finish.
Notes
- Use a 6-quart slow cooker for the best fit and cooking results.
- Breaking the noodles into smaller pieces ensures they cook fully and evenly in the soup.
- You can substitute ground turkey or chicken for a lighter variation.
- For a vegetarian version, omit the beef and use vegetable broth with additional mushrooms or lentils.
- Leftover soup stores well in the fridge for up to 3 days and reheats beautifully.
- If the soup thickens too much after refrigeration, add a little extra broth or water when reheating.
Keywords: slow cooker lasagna soup, lasagna soup recipe, crockpot lasagna soup, easy lasagna soup, hearty soup, comfort food, Italian soup
Find it online: https://cookcrisis.com/slow-cooker-lasagna-soup-recipe/
