Description
Slow Cooker Lasagna Soup is a comforting dish that combines the rich flavors of traditional lasagna into a hearty soup, perfect for chilly evenings.
Ingredients
- Ground beef: 1 lb (450 g)
- Lasagna noodles: 8 oz (225 g), broken into pieces
- Marinara sauce: 4 cups (950 ml)
- Ricotta cheese: 1 cup (240 g)
- Mozzarella cheese: 2 cups (200 g), shredded
- Onion: 1 medium, diced
- Garlic: 3 cloves, minced
- Italian seasoning: 2 teaspoons
- Fresh basil: 1/4 cup, chopped
- Salt and pepper: to taste
- Beef broth: 4 cups (950 ml)
- Olive oil: 1 tablespoon
Instructions
- Brown the ground beef in a skillet with olive oil, seasoning with salt and pepper, then transfer to the slow cooker.
- Add diced onion, minced garlic, and Italian seasoning to the slow cooker and stir to combine.
- Pour in marinara sauce and beef broth, stir well, and cover. Cook on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, add broken lasagna noodles to the slow cooker, ensuring they are submerged.
- 15 minutes before serving, stir in ricotta cheese and half of the mozzarella cheese, then serve topped with remaining mozzarella and fresh basil.
Notes
- Avoid overcooking the noodles by adding them in the last 30 minutes.
- Taste and adjust seasoning before serving.
- Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Freeze for up to 3 months in freezer-safe containers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Slow Cooker, Lasagna Soup, Italian, Comfort Food