Description
This Lasagna Soup is a slow cooker version of the beloved Italian dish—rich, hearty, and packed with ground beef, tomatoes, lasagna noodles, and a cheesy topping. It’s perfect for chilly nights and requires minimal effort!
Ingredients
Units
Scale
For the Soup:
- 1 pound ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 can (6 oz) tomato paste
- 4 cups beef broth (or chicken broth)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for spice)
- 8 lasagna noodles, broken into pieces
- 1 1/2 cups water (if needed, for extra broth)
For the Cheese Topping:
- 1 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh parsley (optional)
Optional Toppings:
- Extra shredded mozzarella or Parmesan
- Fresh basil or parsley
- Garlic bread on the side
Instructions
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Cook the beef:
- In a skillet over medium heat, cook the ground beef (or sausage) with diced onion until browned. Drain excess grease.
- Stir in the minced garlic and cook for 1 more minute.
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Assemble in the slow cooker:
- Add the cooked beef mixture to the crock pot.
- Stir in crushed tomatoes, diced tomatoes, tomato paste, broth, Italian seasoning, basil, salt, pepper, and red pepper flakes (if using).
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Slow cook:
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
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Add the noodles:
- About 30 minutes before serving, add the broken lasagna noodles and stir. Cover and cook until the noodles are tender.
- Add extra water or broth if the soup gets too thick.
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Prepare the cheese topping:
- In a small bowl, mix ricotta, mozzarella, and Parmesan. Set aside.
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Serve:
- Ladle soup into bowls and top with a spoonful of the cheese mixture.
- Garnish with fresh basil or parsley and serve with garlic bread. Enjoy!
Notes
- Meat Options: Swap ground beef for Italian sausage, turkey, or a plant-based alternative.
- Cheese Alternatives: Use cottage cheese instead of ricotta for a lighter option.
- Vegetarian Version: Use vegetable broth and add zucchini, mushrooms, or spinach.
- Make Ahead: Store in the fridge for up to 4 days or freeze for 3 months (without the noodles).