Easy Slow Cooker Lasagna Soup
This comforting lasagna soup combines all the flavors of traditional lasagna in a hearty, flavorful bowl. It's perfect for weeknight meals!
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 lb ground beef You can also use ground turkey for a healthier option.
- 1 medium onion, diced
- 3 cloves garlic, minced Fresh garlic adds great flavor!
- 1 can crushed tomatoes 28 oz can works well.
- 1 can tomato sauce 15 oz can.
- 4 cup beef broth Use low-sodium if preferred.
- 8 oz dried lasagna noodles No need to precook.
- 2 cup ricotta cheese Adds creaminess to the soup.
- 2 cup mozzarella cheese, shredded For topping.
- 1 cup Parmesan cheese, grated Sprinkle on top before serving.
- 2 tsp Italian seasoning
- 1 tsp salt Adjust to taste.
- 0.5 tsp black pepper Freshly ground works best.
Instructions
Preparation Steps
- In a large skillet, brown the ground beef with the diced onion and minced garlic until the meat is no longer pink. Drain the excess fat before continuing.
- Transfer the beef mixture to the slow cooker and add the crushed tomatoes, tomato sauce, beef broth, ricotta cheese, Italian seasoning, salt, and black pepper. Stir well to combine.
- Break the lasagna noodles into smaller pieces and add them to the slow cooker. Ensure they are submerged in the liquid.
- Cover and cook on low for about 6 hours or on high for about 3 hours, until the noodles are tender.
- Once finished cooking, stir in the shredded mozzarella cheese until melted. Serve hot, garnished with grated Parmesan cheese.
Notes
This soup is great for meal prep and can be frozen for later! Add fresh herbs or veggies for extra flavor.