Description
This Easy Slow Cooker Lasagne Soup combines all the comforting flavors of classic lasagne in a hearty, warm soup form. Perfect for busy days, this recipe uses a slow cooker to meld ground beef, tomatoes, vegetables, and lasagna noodles into a rich, flavorful dish topped with creamy ricotta and melted mozzarella cheeses.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ½ yellow onion, diced
- 1 medium red bell pepper, diced
- 1 teaspoon minced garlic (about 2 garlic cloves)
Tomatoes and Broth
- 1 can diced tomatoes (14.5 ounces)
- 1 large can crushed tomatoes (28 ounces)
- 4 cups beef broth
Pasta and Cheese
- 12 ounces lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Parmesan cheese
Seasonings and Garnish
- 1 tablespoon Italian seasoning
- Fresh basil, for garnish (optional)
Instructions
- Brown the ground beef: In a large skillet over medium-high heat, cook the ground beef until browned, making sure to break it up as it cooks. Once browned, drain any excess grease to keep the soup from becoming oily.
- Combine ingredients in slow cooker: Transfer the browned beef to a large slow cooker. Add the diced onion, red bell pepper, diced tomatoes, and crushed tomatoes. Stir these ingredients together to begin building the soup base.
- Add seasoning and broth: Stir in the minced garlic and Italian seasoning. Pour in the beef broth and gently mix all ingredients in the slow cooker ensuring everything is well combined without breaking down the veggies.
- Slow cook the soup: Cover the slow cooker with its lid. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours to allow the flavors to fully develop and the vegetables to soften.
- Cook the lasagna noodles: After the initial cooking time, remove the lid and break the lasagna noodles into bite-sized pieces directly over the slow cooker. Stir the noodles into the soup, cover again, and cook on High for an additional 30 to 45 minutes until the noodles are tender and cooked through.
- Serve with cheese and basil: Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and some shredded Parmesan. Garnish with fresh basil leaves for a pop of color and extra freshness.
Notes
- Breaking the lasagna noodles into small pieces helps them cook more evenly and makes the soup easier to eat.
- Use fresh or dried Italian seasoning based on what you have available; oregano, basil, thyme, and rosemary work well.
- If preferred, substitute ground turkey or chicken for a lighter option.
- For a vegetarian version, omit the meat and use vegetable broth instead of beef broth.
- The soup thickens as it sits; add a little extra broth or water if reheating and it becomes too thick.
