Description
A hearty and comforting Slow Cooker Lasagna Soup that combines the classic flavors of lasagna in a warm, easy-to-make soup. Ground beef or Italian sausage is cooked with aromatic onions and garlic, simmered with tomatoes, broth, and Italian seasonings, then combined with tender broken lasagna noodles. Each serving is topped with a creamy ricotta and mozzarella cheese mixture and garnished with fresh herbs for a deliciously satisfying meal.
Ingredients
Scale
Meat and Vegetables
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 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)
- Salt and pepper, to taste
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Fresh parsley or basil, chopped, for garnish
Instructions
- Cook the meat: In a large pot over medium heat, brown the ground beef or Italian sausage until fully cooked, 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 for 3-4 minutes, stirring occasionally, until the onion softens and becomes translucent, enhancing the soup’s flavor base.
- Add the liquids and seasonings: Pour in the diced tomatoes, tomato sauce, and broth. Season with Italian seasoning, crushed red pepper flakes if using, and salt and pepper to taste. Stir everything together and bring the mixture to a simmer.
- Cook the noodles: Add the broken lasagna noodles directly into the simmering soup. Stir occasionally and cook for 10-12 minutes until the noodles are tender and have absorbed some of the soup’s flavors.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta cheese and shredded mozzarella in a small bowl, mixing until creamy and smooth. This mixture will top each bowl of soup for a rich, cheesy finish.
- Serve and garnish: Ladle the hot lasagna soup into bowls, topping each serving with a generous dollop of the ricotta-mozzarella cheese blend. Finish by sprinkling freshly chopped parsley or basil for a fresh herbal note and visual appeal. Enjoy your comforting meal!
Notes
- You can use either ground beef or Italian sausage depending on your preference for flavor and spice.
- If you prefer a vegetarian version, substitute the meat with mushrooms or a meat substitute and use vegetable broth.
- For a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
- If you want to make this recipe in a slow cooker, brown the meat and sauté the vegetables first, then combine all ingredients (except cheese and garnish) in the slow cooker and cook on low for 4-6 hours. Add noodles in the last 30 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
