Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup is a delicious and convenient twist on traditional lasagna. It's made in a slow cooker, allowing the flavors to meld together while requiring minimal hands-on effort.
Servings 6
Calories 568kcal
Equipment
- Slow Cooker aka Crock Pot
Ingredients
- 1 lb. ground beef or Italian sausage
- 1 cup onion chopped
- 3 cloves garlic minced
- 28 ounces diced tomatoes undrained
- 14 ounces tomato sauce
- 4 cups beef stock can sub chicken stock
- 1 cup water
- 1 tablespoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb lasagna noodles dry, uncooked
- 1 cup ricotta cheese
- 1 cup mozzarella cheese shredded
- 2 tablespoons fresh basil
- ½ cup parmesan cheese grated
Instructions
Brown the beef, onion, and garlic
- In a skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain excess fat and set aside.
- In the same skillet, add the chopped onion and cook until translucent.
- Add the minced garlic and cook for another 1-2 minutes.
- Transfer the cooked beef, onion, and garlic to the slow cooker.
Combine soup ingredients in the slow cooker
- Add the diced tomatoes (don’t drain), tomato sauce, beef stock, water, Italian seasoning, salt, and pepper to the slow cooker. Mix well.
- Cover and cook on low heat for 4-5 hours or on high heat for 3-4 hours.
Add the noodles
- About 30 minutes before serving break up the lasagna noodles and add them to the crockpot. Stir them in so they are covered with liquid.
- Cover and continue cooking until the noodles are tender.
- Taste for seasoning and adjust if necessary.
Serve
- Ladle the soup into bowls.
- Top each bowl with a dollop of ricotta cheese, sprinkle with the mozzarella, fresh basil, and parmesan cheese.
Notes
Cooking time: You can cook longer on low if you need to be gone longer - up to 8 hours.
Ricotta cheese: This adds the “lasagna” taste to the soup. Mix it up in a bowl so it is smooth and easy to scoop before using.
Meat: I use lean ground beef. Italian sausage can be used, or a mix of both. Ground turkey can also be used, but you’ll need to add more seasoning (since turkey has less flavor than beef).
Noodles: I use the long and flat lasagna noodles and break them up into pieces before adding to the soup. You can use any kind of short pasta noodles you have on hand. Farfalle (bow tie pasta) is my next favorite kind if I don’t happen to have lasagna on hand. Shells, penne, or macaroni also work.
Ricotta cheese: This adds the “lasagna” taste to the soup. Mix it up in a bowl so it is smooth and easy to scoop before using.
Meat: I use lean ground beef. Italian sausage can be used, or a mix of both. Ground turkey can also be used, but you’ll need to add more seasoning (since turkey has less flavor than beef).
Noodles: I use the long and flat lasagna noodles and break them up into pieces before adding to the soup. You can use any kind of short pasta noodles you have on hand. Farfalle (bow tie pasta) is my next favorite kind if I don’t happen to have lasagna on hand. Shells, penne, or macaroni also work.
Nutrition
Calories: 568kcal | Carbohydrates: 65g | Protein: 42g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 885mg | Potassium: 866mg | Fiber: 3g | Sugar: 5g | Vitamin A: 388IU | Vitamin C: 3mg | Calcium: 402mg | Iron: 4mg
