Description
This Slow Cooker Lasagna Soup is a hearty and comforting dish that combines all the flavors of traditional lasagna in a warm, brothy soup form. Made with ground beef or Italian sausage, lasagna noodles, rich tomato sauce, and a blend of ricotta and mozzarella cheeses, this soup is perfect for cozy dinners and easy to prepare with simple ingredients.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Fresh parsley or basil, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Cook the meat: In a large pot, cook the ground beef or Italian sausage over medium heat until browned, about 5-7 minutes. Drain any excess fat to keep the soup from being greasy.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the cooked meat. Cook together until the onion becomes soft and translucent, about 3-4 minutes, to build the soup’s flavor base.
- Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and chicken or beef broth. Stir in the Italian seasoning and crushed red pepper flakes for a subtle heat. Bring the mixture to a simmer.
- Cook the noodles: Add the broken lasagna noodles directly into the simmering soup. Cook for 10-12 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta and shredded mozzarella cheese in a small bowl, mixing well to create a creamy topping for the soup.
- Serve and garnish: Ladle the hot lasagna soup into bowls. Top each serving with a generous dollop of the ricotta-mozzarella cheese mixture. Garnish with freshly chopped parsley or basil for a bright, fresh finish. Season with salt and pepper to taste and enjoy immediately.
Notes
- For a vegetarian version, substitute the ground beef with cooked lentils or mushrooms and use vegetable broth instead of chicken or beef broth.
- To reduce cooking time, use quick-cooking or no-boil lasagna noodles, but adjust the cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding extra broth if needed.
- For extra flavor, consider adding a splash of red wine when adding the liquids.
- Crushed red pepper flakes can be omitted for a milder soup or increased according to preferred spice level.
