Instructions
Step 1: Brown the Meat
- In a skillet over medium heat, cook the ground beef (or sausage) with the diced onion until browned.
- Stir in the garlic and cook for another minute.
- Drain any excess grease and transfer the mixture to your slow cooker.
Step 2: Add Soup Ingredients
- Add the broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker.
- Stir to combine.
Step 3: Cook the Soup
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Step 4: Add the Noodles
- About 30 minutes before serving, add the broken lasagna noodles to the slow cooker.
- Stir well and cook on HIGH until the noodles are tender, about 20–30 minutes.
Step 5: Prepare the Cheese Mixture
- In a small bowl, combine the ricotta, Parmesan, mozzarella, and parsley (if using).
- Mix until smooth and set aside.
Step 6: Serve
- Ladle the soup into bowls.
- Top each bowl with a dollop of the cheese mixture or sprinkle with extra mozzarella.
Why You’ll Love This Recipe
- Rich and Comforting: All the cheesy, saucy goodness of lasagna in soup form.
- Easy Prep: The slow cooker does most of the work for you.
- Family Favorite: Perfect for feeding a crowd or enjoying leftovers.
Pro Tips for Success
- Customize Protein: Use ground turkey, chicken, or even plant-based crumbles for variety.
- Veggie Boost: Add chopped spinach, zucchini, or mushrooms during the last hour of cooking.
- Noodle Texture: For firmer noodles, cook them separately and add them to the soup just before serving.
Storage and Reheating
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Freeze the soup base (without noodles) for up to 3 months. Add fresh noodles when reheating.
- Reheat: Warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.
This Slow Cooker Lasagna Soup is a hearty, flavor-packed meal that’s easy to prepare and even easier to enjoy. Perfect for cozy nights and family dinners! 🍲🧀✨
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