Imagine all the flavors of your favorite lasagna, simmered slowly and lovingly in a pot, coming together in a harmonious blend of rich tomatoes, tender pasta, and succulent ground beef, topped off with dollops of creamy ricotta and a sprinkle of grated Parmesan. This Slow Cooker Lasagna Soup brings the classic comfort food into your bowl in a deconstructed form, perfect for those days when you crave the warmth and comfort of lasagna but yearn for the ease and convenience of a slow cooker meal. It’s a hearty, comforting soup that’s as satisfying as its layered counterpart, with the added bonus of being effortlessly easy to prepare. Whether you’re gathering the family for a cozy meal, wanting to warm up on a chilly evening, or simply looking for a new slow cooker recipe to add to your repertoire, this Lasagna Soup promises to deliver big on flavor and comfort.
Why You’ll Love Slow Cooker Lasagna Soup:
- Effortless Cooking: Just prep, drop, and go. Let the slow cooker do the heavy lifting.
- All the Lasagna Flavors: Enjoy the beloved taste of lasagna without the fuss of layering and baking.
- Versatile and Forgiving: Easily adaptable to your taste preferences and perfect for using up pantry staples.
- Crowd-Pleaser: A hit with both kids and adults, making it a fantastic option for family dinners or gatherings.
Ingredients Notes For Slow Cooker Lasagna Soup:
- Ground Beef: The base of the soup, providing rich flavor and heartiness. Substitute with ground turkey or sausage for a twist.
- Tomatoes: A mix of crushed tomatoes and tomato paste creates a deep, rich base reminiscent of the best lasagna sauces.
- Broth: Beef or chicken broth adds depth and forms the liquid base of the soup.
- Lasagna Noodles: Broken lasagna noodles give this soup its namesake character and satisfying bite.
- Cheeses: Ricotta, mozzarella, and Parmesan cheese mimic the creamy, cheesy layers of traditional lasagna.
- Seasonings: Garlic, onion, Italian seasoning, salt, and pepper build layers of flavor that infuse the soup with classic lasagna taste.
Recipe Steps:
- Brown the Beef: Start by browning the ground beef in a skillet, then transfer it to the slow cooker.
- Add the Tomatoes and Broth: Pour in the crushed tomatoes, tomato paste, and broth. Stir in the chopped onions, minced garlic, and Italian seasoning.
- Slow Cook: Cover and cook on low for 6-8 hours, allowing the flavors to meld beautifully.
- Pasta Time: About 30 minutes before serving, add the broken lasagna noodles to the slow cooker. Increase the heat to high, and cook until the pasta is tender.
- Final Touches: Serve the soup hot, topped with dollops of ricotta, a sprinkle of mozzarella, and a generous dusting of Parmesan cheese.
Storage Options:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: For best results, freeze the soup without the noodles, as they can become mushy upon reheating. Freeze for up to 3 months.
INGREDIENTS
For the Soup:
- 1 pound ground beef (or Italian sausage for more flavor)
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 4 cups chicken or beef broth
- 1–2 cups water (adjust based on desired thickness)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups broken lasagna noodles
- 1 bell pepper, diced (optional)
- Mushrooms, sliced (optional)
For Serving:
- Ricotta cheese
- Shredded mozzarella cheese
- Grated Parmesan cheese
- Fresh basil or parsley, for garnish
INSTRUCTIONS
- Brown the Meat:
- In a skillet over medium heat, cook the ground beef with the onion and garlic until the beef is no longer pink. Drain any excess fat.
- Combine Ingredients in Slow Cooker:
- Transfer the cooked beef mixture to a slow cooker. Add the crushed tomatoes, diced tomatoes, tomato paste, broth, water, Italian seasoning, salt, pepper, and any optional vegetables like bell pepper and mushrooms. Stir to combine.
- Cook:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Add Noodles:
- About 30 minutes before serving, stir in the broken lasagna noodles. Continue cooking until the noodles are tender.
- Serve:
- To serve, ladle the soup into bowls. Dollop with ricotta cheese, sprinkle with mozzarella and Parmesan cheese, and garnish with fresh basil or parsley.
