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Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup
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This Slow Cooker Lasagna Soup combines all the cozy, cheesy flavors of traditional lasagna in an easy, hearty soup form. With ground beef, tender noodles, and a rich tomato base, it’s topped with melty mozzarella, ricotta, and parmesan for the ultimate comfort food.

Ingredients

Scale
  • 1 lb ground beef
  • 1/2 onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 can (14.5 oz) petite diced tomatoes
  • 1 can (28 oz) crushed tomatoes
  • 1 tsp minced garlic
  • 1 tbsp Italian seasoning
  • 4 cups beef broth
  • 12 oz lasagna noodles
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese

Instructions

1. In a large skillet over medium-high heat, brown the ground beef. Drain excess grease.

2. Transfer beef to a 6-quart crockpot.

3. Add diced onion, red bell pepper, crushed tomatoes, diced tomatoes, garlic, and Italian seasoning.

4. Pour in beef broth and stir to combine.

5. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.

6. Break lasagna noodles into bite-sized pieces and add to the crockpot.

7. Cover and cook on HIGH for 30–45 minutes until noodles are tender.

8. To serve, spoon soup into bowls and top with ricotta, mozzarella, and Parmesan cheese.

Notes

• For a lighter version, substitute ground turkey or chicken for the beef.

• To avoid soggy noodles, wait to add them until just before serving.

• Leftovers can be refrigerated for up to 3 days. Reheat gently and add a splash of broth if too thick.

• Freezing tip: Freeze before adding the noodles for best texture.

Nutrition

Find it online: https://glonfo.com/slow-cooker-lasagna-soup/