Description
All the comfort of traditional lasagna without the layers, fuss, or cleanup. This slow cooker lasagna soup is hearty, cheesy, and packed with rich Italian flavor.
Ingredients
- 1 pound ground beef
- ½ onion, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) petite diced tomatoes
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 12 oz lasagna noodles
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease and transfer to a slow cooker.
- Add the diced onion, red bell pepper, crushed tomatoes, and diced tomatoes to the slow cooker. Stir in minced garlic and Italian seasoning.
- Pour in the beef broth and stir gently to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Break the lasagna noodles into bite-sized pieces and stir them into the soup. Cover and cook on HIGH for 30–45 minutes, or until the noodles are tender.
- Spoon the hot soup into bowls and top with ricotta cheese, shredded mozzarella, and parmesan cheese. Let the cheeses melt before serving.
Notes
For creaminess, stir in some ricotta before serving. Add vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian