Ingredients
Here’s what you’ll need to make this delicious and easy Slow Cooker Lasagna Soup:
- 1 lb (450g) ground beef (or ground turkey for a leaner option)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or vegetable broth for a lighter version)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 12 oz uncooked pasta (such as lasagna noodles broken into pieces or any small pasta like elbow macaroni or rotini)
- 1 1/2 cups ricotta cheese (or cottage cheese for a lighter version)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Ingredient Highlights
- Ground Beef or Turkey: The meat forms the savory, hearty base of the soup, and the rich flavor adds depth to the dish. Ground turkey is a leaner option, but ground beef is more traditional.
- Tomatoes and Broth: The combination of crushed tomatoes, tomato sauce, and broth creates a rich, flavorful base for the soup. These ingredients ensure that the soup has the robust, tangy flavor that lasagna lovers crave.
- Pasta: Traditional lasagna noodles can be broken into smaller pieces for this soup, or you can use other types of pasta. The pasta soaks up the delicious tomato broth while maintaining a satisfying texture.
- Cheese: Ricotta or cottage cheese adds a creamy element to the soup, while mozzarella and Parmesan bring the cheesy richness that makes lasagna so beloved.
Instructions
Prepare the Ingredients:
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Brown the Meat: In a large skillet over medium heat, cook the ground beef (or turkey), breaking it apart with a wooden spoon. Cook until browned and no longer pink. Drain excess fat if necessary.
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Sauté the Vegetables: Add the diced onion to the skillet and cook for 3-4 minutes, or until softened. Add the minced garlic and cook for another minute until fragrant. Transfer the meat and vegetable mixture to the slow cooker.
Add the Liquids and Seasonings:
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Combine the Tomatoes and Broth: To the slow cooker, add the crushed tomatoes, tomato sauce, tomato paste, and beef broth. Stir to combine. Season the mixture with Italian seasoning, salt, and pepper. Taste and adjust the seasoning as needed.
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Add the Pasta: Stir in the uncooked pasta. If you’re using lasagna noodles, break them into pieces before adding them to the soup. Stir well to ensure the pasta is evenly distributed.
Slow Cook the Soup:
- Cook the Soup: Cover the slow cooker and set it to cook on low for 6 hours or high for 3 hours. The soup is ready when the pasta is tender and fully cooked, and the flavors have melded together.
Add the Cheese:
- Stir in the Cheese: About 10-15 minutes before serving, stir in the ricotta cheese, mozzarella cheese, and Parmesan cheese. Allow the cheese to melt and incorporate into the soup, creating a creamy, cheesy texture.
Serve:
- Garnish and Serve: Ladle the soup into bowls and top with fresh basil or parsley for added color and flavor. You can also sprinkle extra Parmesan on top for an additional cheesy touch.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low or 3 hours on high
Nutrition
- Serving Size: 6-8
- Calories: 400-450
- Fat: 20g
- Carbohydrates: 35g
- Protein: 30g