Slow Cooker Lasagna Soup
Experience the ultimate comfort of classic lasagna in an effortless, soul-warming soup. This deconstructed version combines tender broken noodles, savory lean ground beef, and a deeply aromatic tomato broth simmered to perfection. It is the perfect hands-off meal for busy weeknights, offering all the rich, Italian-inspired flavors you love without the need for delicate layering or oven time. Feed your family with this hearty one-pot wonder that tastes even better the next day.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Halal
Ingredients
1 lb lean ground beef (90/10)
1 small yellow onion finely diced
3 cloves garlic minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
4 cups beef broth (alcohol-free)
1 jar (24 oz) high-quality marinara sauce
8 oz lasagna noodles broken into 1-inch pieces
1 Parmesan cheese rind
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Instructions
In a large skillet over medium-high heat, brown the ground beef with the diced onions until fully cooked through, draining any excess fat.
Transfer the cooked beef and onions into the slow cooker.
Add the minced garlic, dried herbs, red pepper flakes, beef broth, marinara sauce, and the Parmesan rind to the slow cooker.
Stir well to combine all ingredients.
Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
Thirty minutes before serving, add the broken lasagna noodles to the pot, ensuring they are submerged in the liquid.
Cover and continue to cook until the noodles are tender.
Remove the Parmesan rind.
Ladle the soup into bowls and top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, and fresh parsley.
Notes
Leftovers can be stored in an airtight container for up to 3 days. Since the noodles soak up liquid as they sit, add a splash of beef broth when reheating if the soup is too thick. You can omit the beef and use extra vegetables like zucchini and mushrooms for a vegetarian version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 9g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Find it online: https://paulakitchen.com/slow-cooker-lasagna-soup/