Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup is a rich and hearty dish that brings all the classic flavors of lasagna into a one-pot, easy-to-make meal. With layers of meaty tomato broth, tender pasta, and creamy cheese, this soup is a comforting and flavorful favorite.
Equipment
- Slow Cooker For cooking the soup low and slow
- Skillet For browning the meat
- Wooden Spoon For stirring and mixing ingredients
- Ladle For serving the soup
Ingredients
- 1 pound ground beef or Italian sausage or a mix of both
- 1 small onion diced
- 3 cloves garlic minced
- 1 can crushed tomatoes 28 ounces
- 2 tablespoons tomato paste
- 4 cups beef broth or chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes optional for spice
- 1 cup ricotta cheese for serving
- 1 cup shredded mozzarella for serving
- ½ cup grated parmesan for garnish
- 1 tablespoon olive oil for sautéing
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef or sausage and cook until browned, breaking it apart as it cooks. Drain excess grease.
- Transfer the cooked meat to the slow cooker. Add diced onion, garlic, crushed tomatoes, tomato paste, beef broth, Italian seasoning, and red pepper flakes. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles. Cover and continue cooking until the noodles are tender.
- Mix ricotta cheese with a pinch of salt in a small bowl. Ladle the soup into bowls and top with shredded mozzarella, parmesan, and a spoonful of ricotta mixture.
Notes
- For a richer broth, add a splash of heavy cream before serving.
- Use fresh basil or parsley as a garnish for added freshness.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
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