Description
A cozy, comforting, and flavor-packed lasagna soup made right in your slow cooker all the cheesy, meaty, and tomato goodness of lasagna without the fuss!
Ingredients
Scale
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or beef broth
- 1 (24 oz) jar marinara sauce
- 1 (14.5 oz) can diced tomatoes
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- 1. In a skillet over medium heat, brown the ground beef with diced onion until cooked through. Drain excess fat and transfer to the slow cooker.
- 2. Add minced garlic, broth, marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- 3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- 4. About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until noodles are tender.
- 5. In a small bowl, mix together ricotta, mozzarella, and Parmesan.
- 6. To serve, ladle soup into bowls and top each with a generous spoonful of the cheese mixture.
- 7. Garnish with fresh basil or parsley and enjoy!
Notes
- You can substitute ground turkey or plant-based meat for a lighter version.
- For extra creaminess, stir the cheese mixture directly into the soup before serving.
- Add spinach or zucchini for a veggie-packed twist!
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: slow cooker, lasagna soup, crockpot, comfort food, cheesy soup