Slow Cooker Lasagna Soup
A cozy slow cooker lasagna soup with ground beef, tomatoes, pasta, and a creamy cheesy topping, all the flavors of classic lasagna in an easy one-pot bowl.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 4 cups low-sodium beef broth
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes with juices
- 2 tablespoons tomato paste
- 8 ounces lasagna noodles, broken into bite-size pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the lean ground beef and cook, breaking it apart with a spoon, until browned and no longer pink, about 5 to 7 minutes.
- Stir in the diced yellow onion and cook until softened, about 3 to 4 minutes.
- Add the minced garlic and cook for 30 seconds, just until fragrant, then remove the skillet from the heat.
- Transfer the cooked beef, onion, and garlic mixture to the slow cooker.
- Sprinkle in the dried oregano, dried basil, dried thyme, salt, black pepper, and red pepper flakes if using, and stir to combine.
- Pour the low-sodium beef broth, crushed tomatoes, and diced tomatoes with their juices into the slow cooker.
- Stir in the tomato paste until it is fully dissolved into the liquid.
- Cover the slow cooker with the lid and cook on LOW for 4 hours, allowing the flavors to develop.
- About 30 minutes before serving, stir in the broken lasagna noodles, making sure they are submerged in the soup.
- Cover again and continue cooking on LOW for 20 to 30 minutes, or until the lasagna noodles are tender but not mushy.
- While the noodles cook, in a small bowl combine the ricotta cheese, shredded mozzarella cheese, and grated Parmesan cheese, stirring until well mixed.
- Once the noodles are tender, taste the soup and adjust the seasoning with a little more salt or black pepper if needed.
- Ladle the hot lasagna soup into bowls.
- Top each bowl with a generous spoonful of the ricotta, mozzarella, and Parmesan cheese mixture.
- Sprinkle chopped fresh parsley over the top for garnish if using, and serve warm.