Slow Cooker Lasagna Soup
A cozy and easy lasagna soup made in a slow cooker, combining all the flavors of traditional lasagna without the hassle of layering noodles.
Ingredients
Meat Ingredients
- 1 pound Ground Beef Can substitute with ground turkey or plant-based sausage.
- 1 pound Italian Sausage Omit for a leaner soup or use turkey sausage.
Vegetable Ingredients
- 1 small Onion Chopped.
- 4 cloves Garlic Minced.
Tomato Ingredients
- 28 ounces Crushed Tomatoes Do not use super watery kind.
Noodle Ingredients
- 12 ounces Lasagna Noodles Regular, not oven-ready.
Dairy Ingredients
- 2 cups Mozzarella Cheese Shredded, can substitute with any melty cheese.
- 1 cup Ricotta Cheese Can substitute with cottage cheese.
Liquid Ingredients
- 4 cups Broth Vegetable broth or water.
Seasoning Ingredients
- 1 tablespoon Italian Seasoning
Instructions
Preparation
- Brown your ground beef and Italian sausage in a pan first to enhance the flavor.
- Add chopped onion and garlic to the pan and cook for a few minutes.
- Transfer the meat, onions, garlic, Italian seasoning, crushed tomatoes, and broth into the slow cooker.
Cooking
- Cover the slow cooker with a lid and let cook on low for 4 hours.
- About 30 minutes before serving, break the lasagna noodles into chunky bits and stir them into the soup.
- Once the noodles are soft but still slightly chewy, add shredded mozzarella and a dollop of ricotta to the soup.
- Cover for a few minutes until cheese melts; serve hot.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, adding broth if necessary. Not recommended for freezing due to noodle texture.