Slow Cooker Lasagna Soup with a Three-Cheese Topping
A hearty slow cooker soup pairs ground beef, tomato broth, and lasagna noodles with a spoonful of three mixed cheeses.
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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
Makes 6 bowls; the soup base cooks on low for 6–8 hours or high for 3–4 hours, with the noodles added about 30 minutes before serving.
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