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Slow Cooker Lasagna Soup

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A comforting and hearty soup that brings all the flavors of lasagna with minimal effort.

Ingredients

Scale

For the Crust:

  • 1 lb ground beef
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 4 cups beef broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 lasagna noodles, broken into pieces
  • 1/2 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp grated Parmesan cheese

Instructions

1. Prepare the Crust:

  1. In a skillet over medium heat, brown the ground beef with onion and garlic until fully cooked. Drain excess fat.
  2. Transfer the beef mixture to a slow cooker. Add crushed tomatoes, tomato sauce, beef broth, basil, oregano, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  4. 30 minutes before serving, stir in broken lasagna noodles. Cover and cook until noodles are tender.
  5. In a small bowl, mix ricotta, mozzarella, and Parmesan cheeses.
  6. Serve soup hot, topped with a dollop of the cheese mixture.

Notes

You can customize the seasonings to taste.

Find it online: https://www.rapidrecipes.blog/slow-cooker-lasagna-soup/