Description
Imagine coming home to a warm, comforting bowl of slow cooker lasagna soup, packed with rich Italian flavors and tender pasta. This one-pot wonder is perfect for busy weeknights, as it simmers to perfection while you go about your day. With savory ground beef, crushed tomatoes, and a blend of cheeses, this hearty soup delivers all the flavors of classic lasagna with minimal effort. Serve it with crusty bread or a fresh green salad for the ultimate cozy meal.
Ingredients
Scale
Soup Base:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups beef broth (or vegetable broth for a lighter option)
- 1 (28 oz) can crushed tomatoes
- 1 (16 oz) jar marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, for spice)
- 8 lasagna noodles, broken into pieces
Cheese Topping:
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- ½ cup ricotta cheese
Instructions
- Brown the Meat: In a skillet over medium heat, cook the ground beef (or sausage) until browned, breaking it up with a spoon. Drain any excess grease.
- Sauté the Aromatics: Add diced onion and minced garlic to the skillet, cooking for 2-3 minutes until softened.
- Transfer to Slow Cooker: Move the cooked meat mixture to the slow cooker. Add crushed tomatoes, marinara sauce, broth, basil, oregano, salt, pepper, and red pepper flakes. Stir well.
- Slow Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add Pasta: Stir in the broken lasagna noodles during the last 30-40 minutes of cooking, ensuring they don’t overcook.
- Prepare Cheese Blend: In a small bowl, mix mozzarella, parmesan, and ricotta cheese. Set aside.
- Serve: Ladle the soup into bowls and top with a dollop of the cheese mixture. Garnish with fresh basil, if desired.
Notes
- Vegetarian Option: Swap ground beef for lentils or plant-based crumbles.
- Gluten-Free Option: Use gluten-free lasagna noodles.
- Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove or in the microwave, adding extra broth if needed.
- Pairings: Serve with garlic bread, a fresh green salad, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (on low) or 3-4 hours (on high)
- Category: Light Meals
- Cuisine: Italian