Description
This hearty, slow cooker Lasagna Soup has all the comforting flavors of lasagna in a bowl! With ground beef, noodles, tomatoes, and cheese, it’s perfect for a cozy meal that requires minimal hands-on time.
Ingredients
- 1 pound ground beef
- 4 cups beef broth
- 12 ounces lasagna noodles
- ½ onion, diced
- 1 bell pepper, diced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) petite diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- ½ cup ricotta cheese
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
1️⃣ Brown the ground beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it up into small crumbles. Drain any excess fat.
2️⃣ Prepare the slow cooker: Transfer the cooked ground beef to the slow cooker. Add the diced onion, bell pepper, petite diced tomatoes, crushed tomatoes, minced garlic, and Italian seasoning. Stir to combine.
3️⃣ Add the broth: Pour in the beef broth, stirring well to incorporate all the ingredients.
4️⃣ Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
5️⃣ Add the noodles: Once the cook time is up, break the lasagna noodles into smaller pieces and add them to the slow cooker. Stir well. Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
6️⃣ Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, and shredded Parmesan. (Alternatively, you can stir the cheeses directly into the slow cooker if serving from there.)
Notes
- For added depth of flavor, you can sauté the onions, bell pepper, and garlic along with the beef before adding them to the slow cooker.
- If you prefer your soup thinner, add an additional cup of beef broth during the final cooking stage.
- Feel free to customize the soup with more veggies, such as zucchini or spinach, for extra nutrition.