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+ servings

Slow Cooker Lasagna Soup

Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 40 mins
Easy slow cooker lasagna soup recipe, homemade with simple ingredients. Loaded with lasagna noodles, ricotta, mozzarella cheese, tomatoes and ground beef.
Yield: 4 People

Ingredients

  • 1 tbsp Olive oil
  • 1 pound Ground beef
  • 4 cloves Garlic, Finely minced
  • 1 cup Onion, Finely chopped
  • 2 tsp Italian seasoning
  • Salt , To taste
  • Pepper, To taste
  • 2.5-3 cups Broth, Chicken or vegetable, Low sodium
  • 1 can Italian style diced tomatoes, 14.5 oz. can
  • 1.5 cups Pasta sauce, I used tomato basil flavor but you can use whatever you like
  • 8 Lasagna sheets, Broken into small pieces
  • 1/4 cup Ricotta cheese, Or cream cheese, Full fat
  • 1/2 cup Mozzarella cheese, Shredded, Full fat

Instructions 

  • Heat oil in a large nonstick pan over medium-high heat.
  • Add ground beef, garlic, onion and saute for a few minutes until meat is browned and no linger pink.
  • Drain fat (only if there is too much grease).
  • Transfer this browned meat to a crockpot (6 quart or larger).
  • Add Italian seasoning, salt, pepper, broth, diced tomatoes, pasta sauce.
  • Mix until combined.
  • Cover and cook on low heat for 6 hours or high heat for 3 hours.
  • Remove lid and mix in the broken lasagna noodles.
  • Cover and and cook for 25-30 minutes or until noodles are cooked to your liking.
  • Remove lid and mix in ricotta cheese and mozzarella cheese.
  • When cheese is melted, serve immediately and enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. However, additional broth or water will need to be added when reheating since the pasta absorbs a lot of the liquid and that makes the soup very thick and chunky. 

Nutrition

Calories: 620kcal, Carbohydrates: 55g, Protein: 34g, Fat: 29g, Saturated Fat: 12g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 1282mg, Potassium: 846mg, Fiber: 4g, Sugar: 9g, Vitamin A: 900IU, Vitamin C: 10mg, Calcium: 178mg, Iron: 4mg
Course: Main Course
Cuisine: American, Italian
Calories: 620
Author: Abeer Rizvi