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Slow Cooker Lasagna Soup Recipe

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★★★★★

4.6 from 150 reviews

This Slow Cooker Lasagna Soup is a hearty, comforting dish that combines all the beloved flavors of classic lasagna in an easy-to-make soup format. Ground beef, tomatoes, and Italian seasonings simmer together with broken lasagna noodles in a slow cooker, topped with a delicious blend of ricotta, mozzarella, and Parmesan cheeses. Perfect for a comforting family dinner with minimal prep and maximum flavor.

Ingredients

Scale

Meat and Vegetables

  • 1 pound lean ground beef
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced

Tomato Base

  • 3 Tablespoons tomato paste
  • 15 oz diced tomatoes
  • 15 oz tomato sauce
  • 4 cups chicken broth
  • 1 Tablespoon Italian seasoning
  • Salt and pepper to taste

Pasta

  • 8 oz lasagna noodles, broken into small pieces

Cheese Topping

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon Italian seasoning

Garnish

  • Basil or parsley, for garnish

Instructions

  1. Cook the Ground Beef and Onions: Heat a large skillet over medium-high heat. Add the ground beef and finely chopped onions. Cook for 6-7 minutes, breaking apart the ground beef until it is no longer pink and the onions have softened. Drain any excess grease from the skillet.
  2. Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic into the skillet with the beef mixture. Cook for 1-2 minutes until fragrant to release the garlic aroma and to slightly cook the tomato paste.
  3. Combine Ingredients in Slow Cooker: Pour the diced tomatoes, tomato sauce, and chicken broth into the base of a slow cooker. Add the cooked ground beef mixture along with 1 tablespoon Italian seasoning. Mix well to combine all the ingredients evenly. Cover and cook on low for 6-8 hours or on high for 4-5 hours for a rich, developed flavor.
  4. Add Broken Lasagna Noodles: Near the end of cooking, stir in the broken lasagna noodles. Cover and allow the noodles to cook in the hot soup for about 30 minutes, or until they are tender.
  5. Prepare Cheese Topping: While the noodles cook, mix together ricotta cheese, shredded mozzarella, grated Parmesan, and 1 teaspoon Italian seasoning in a bowl until well combined.
  6. Season and Serve: Once the noodles are tender, taste the soup and adjust the seasoning with salt and pepper if needed. Serve each bowl of soup topped generously with the cheese mixture. Garnish with fresh basil or parsley as desired for a fresh touch.

Notes

  • For a vegetarian version, omit the ground beef and use vegetable broth instead of chicken broth.
  • You can use gluten-free lasagna noodles if needed.
  • The cheese mixture can be dolloped on each serving or stirred into the soup for creaminess.
  • Leftovers reheat well and can be stored in the refrigerator for up to 3 days.
  • Feel free to add extra vegetables like spinach or mushrooms to the slow cooker for added nutrition.

Keywords: slow cooker lasagna soup, easy lasagna soup, slow cooker soup recipe, Italian soup, comfort food

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