Description
Slow Cooker Lasagna Soup delivers all the comforting flavors of classic lasagna in a fuss-free, one-pot meal. Packed with hearty ground beef, tender noodles, savory tomato broth, and creamy cheeses, this family-friendly recipe is perfect for busy weeknights or meal prep.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 onion, diced
- 4 cups beef broth
- 1 (15 oz) can crushed tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Fresh basil, for garnish
Instructions
Brown the Ground Beef:
- In a skillet, cook the ground beef over medium heat, crumbling it as it browns. Drain any excess fat and transfer the beef to your slow cooker.
2. Add Base Ingredients:
- To the Crockpot, add diced onion, beef broth, crushed tomatoes, garlic powder, Italian seasoning, salt, and pepper. Stir to combine.
3. Cook the Soup:
- Cover and cook on low for 6–7 hours or on high for 3–4 hours.
4. Add the Noodles:
- During the last 20–30 minutes of cooking, stir in the broken lasagna noodles. Cook until the noodles are tender.
5. Serve:
- Ladle the soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella, and fresh basil for garnish.
Notes
- Add Veggies: Boost nutrition by adding chopped zucchini, spinach, or mushrooms.
- Quick Option: Use pre-cooked pasta and stir it in just before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
