Slow Cooker Lasagna Soup
This Slow Cooker Lasagna Soup combines all the comforting flavors of classic lasagna into a delicious, hearty soup. It's perfect for busy days, allowing you to set it and forget it while it cooks to perfection.
Equipment
- 1 slow cooker 6-quart size recommended
- 1 large skillet
- 1 wooden spoon
- 1 measuring cups and spoons
- 1 cutting board
- 1 knife
Ingredients
- 1 pound ground beef (or Italian sausage)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 4 cups beef or vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 12 pieces lasagna noodles, broken
- 15 ounces ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- to taste fresh basil leaves for garnish 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 with the meat. Sauté for about 3-4 minutes until the onion becomes translucent.
- Transfer the meat mixture to the slow cooker.
- Stir in the crushed tomatoes, tomato sauce, broth, Italian seasoning, salt, and black pepper. Mix well.
- Add the broken lasagna noodles to the slow cooker, pushing them down so they are submerged in the liquid.
- Cover and cook on low for 6 hours.
- After 6 hours, stir in the ricotta cheese, half of the mozzarella, and half of the Parmesan cheese. Mix gently until combined.
- Let it heat through for an additional 15-20 minutes.
- Before serving, top with the remaining mozzarella and Parmesan cheeses. Allow them to melt slightly in the soup.
- Serve hot, garnished with fresh basil leaves if desired.
Notes
You can customize this soup by adding vegetables like spinach, zucchini, or bell peppers. If you prefer a spicier version, consider adding crushed red pepper flakes. Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for later use. Reheat before serving.