Description
This Slow Cooker Lasagna Soup combines the comforting flavors of classic lasagna in a hearty, easy-to-make soup. Ground beef, diced vegetables, tomatoes, and Italian seasonings simmer together in a slow cooker, while broken lasagna noodles add the perfect pasta texture. Topped with creamy ricotta, mozzarella, and Parmesan cheeses, this cozy soup is a delightful meal for any day.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef
- ½ onion, finely diced
- 1 red bell pepper, finely diced
Canned Goods
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
Seasonings
- 1 tsp minced garlic
- 1 tbsp Italian seasoning
Liquids
- 4 cups beef broth
Pasta and Cheese
- 12 oz lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Instructions
- Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain any excess grease to keep the soup from becoming too fatty.
- Transfer beef to slow cooker: Place the browned ground beef into a 6-quart crockpot as the base for the soup.
- Add vegetables and tomatoes: Add the finely diced onion and red bell pepper into the crockpot, followed by the petite diced tomatoes and the crushed tomatoes.
- Season the mixture: Add the minced garlic and Italian seasoning, mixing well to distribute the flavors evenly throughout the soup base.
- Pour in beef broth: Carefully add 4 cups of beef broth, stirring to combine all ingredients thoroughly.
- Slow cook the soup: Cover the crockpot and cook on low heat for 6 to 8 hours, or alternatively on high heat for 3 to 4 hours, allowing flavors to meld and ingredients to cook fully.
- Add lasagna noodles: After the initial cooking period, uncover the crockpot and break the lasagna noodles into bite-sized pieces. Add these pieces to the soup, ensuring smaller pieces fall into the mixture to cook evenly.
- Cook noodles in soup: Replace the crockpot lid and continue cooking on high for an additional 30 to 45 minutes, or until the lasagna noodles are tender and fully cooked.
- Serve with cheese toppings: Ladle the hot soup into bowls and top each serving with 1 tablespoon of ricotta cheese, a generous handful of shredded mozzarella, and shredded Parmesan cheese for a rich, cheesy finish.
Notes
- For a vegetarian version, substitute the ground beef with plant-based crumbles and use vegetable broth.
- Break the lasagna noodles carefully to get even, bite-sized pieces that cook consistently.
- If you prefer a thicker soup, reduce the beef broth to 3 cups or cook uncovered for the last 15 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to add chopped fresh basil or parsley as an optional garnish for extra freshness.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: slow cooker lasagna soup, easy lasagna soup, crockpot lasagna, Italian soup recipes, comfort food, ground beef soup
