Description
A hearty and comforting dish with all the flavors of classic lasagna, this slow cooker soup combines savory broth, tender noodles, and a creamy cheese topping for the ultimate cozy meal.
Ingredients
Units
Scale
For the Soup
- 1 pound ground beef (or Italian sausage, or a mix)
- 1 small onion, diced
- 3 garlic cloves, minced
- 6 cups chicken or beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes (with juices)
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 lasagna noodles, broken into bite-sized pieces
For the Cheese Mixture
- 1 cup ricotta cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Brown the Meat:
- Cook ground beef (or sausage) and onion in a skillet over medium heat until browned.
- Add garlic and cook for 1 minute. Drain grease and transfer to the slow cooker.
- Add Soup Ingredients:
- Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper. Stir to combine.
- Cook the Soup:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Add the Noodles:
- About 30 minutes before serving, stir in broken lasagna noodles and cook on HIGH until tender (20–30 minutes).
- Prepare the Cheese Mixture:
- Mix ricotta, Parmesan, mozzarella, and parsley in a bowl until smooth.
- Serve:
- Ladle soup into bowls and top with a dollop of cheese mixture or extra mozzarella.
Notes
- Noodle Timing: Add lasagna noodles towards the end to avoid overcooking and ensure they remain tender.
- Custom Protein: Swap ground beef with Italian sausage or use a mix for added flavor depth.
- Cheese Mix Tip: Serve cheese on the side for a customizable topping everyone can enjoy.
