Lasagna sounds wonderful until you think about all that layering. This slow cooker lasagna soup gives you those familiar beef, tomato, pasta, and cheese flavors without building a casserole.
The slow cooker handles most of the work after you brown the beef. Add the noodles near the end, then finish each bowl with a spoonful of the three-cheese mixture.
Tips
- Break the lasagna noodles into bite-sized pieces so they are easy to scoop with a spoon.
- Drain the browned beef before moving it to the slow cooker to keep excess grease out of the soup.
- Wait until about 30 minutes before serving to add the noodles, then cook on high until they are tender.
- Mix the three cheeses in a separate bowl and spoon the topping onto each serving. Fresh parsley is an optional finishing touch.
Storing
Refrigerate leftovers within 2 hours in shallow, covered containers. Keep the soup and cheese topping separate when possible, and use within 3–4 days. The noodles will absorb more broth as they sit. Reheat only the soup you plan to serve, stirring until it reaches 165°F throughout, then add the refrigerated cheese topping.
Slow Cooker Lasagna Soup with a Three-Cheese Topping
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Ingredients
- 1 pound ground beef
- 4 cups beef broth
- 12 ounces lasagna noodles broken into bite-sized pieces
- 1/2 onion diced
- 1 bell pepper diced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can petite diced tomatoes
- 1 tablespoon Italian seasoning
- 1 teaspoon minced garlic
- 1/2 cup ricotta cheese
- 1 cup Parmesan cheese shredded
- 1 cup mozzarella cheese shredded
Instructions
- Set a large skillet over medium heat. Put in the ground beef and break it into crumbles as it cooks, about 7–10 minutes, until browned with no pink remaining. Pour off the excess fat, then move the beef into the slow cooker.
- Put the diced onion and bell pepper in with the beef. Add both cans of tomatoes, the Italian seasoning, and minced garlic. Pour in the beef broth and stir everything together.
- Place the lid on the slow cooker and let the soup cook for 6–8 hours on low or 3–4 hours on high.
- When serving time is about 30 minutes away, break the lasagna noodles into bite-sized pieces and stir them into the soup. Cook on high for 30 minutes, or until the pasta is tender.
- Use a small bowl to stir together the ricotta, shredded Parmesan, and shredded mozzarella.
- Spoon the soup into serving bowls and add a spoonful of the cheese mixture to each. If you like, finish with fresh parsley.
Notes
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