Description

Slow Cooker Lasagna Soup is a warm and hearty dish that transforms the flavors of traditional lasagna into a cozy, bowl-friendly meal. This recipe combines the rich, savory essence of Italian cuisine with the ease and convenience of slow cooking, making it perfect for busy days. With layers of tender pasta, a robust tomato-based broth, savory ground meat, and a creamy cheese topping, this soup delivers all the comfort of lasagna without the effort of assembling layers. It's a dish that will quickly become a family favorite, offering a delightful combination of taste, texture, and simplicity.

Ingredients

• For the soup:
• 1 lb (450 g) ground beef or Italian sausage
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken or beef broth
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional, for spice)
• Salt and pepper to taste
• 8 lasagna noodles, broken into pieces
• 2 cups fresh spinach (optional)
• For the cheese topping:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Fresh parsley or basil, chopped (for garnish)

Preparation Method

Cook the base:

Start by browning the ground beef or sausage in a skillet over medium heat. Break it apart with a wooden spoon and cook until no longer pink, about 5-7 minutes. Add the chopped onion and garlic, sautéing until softened and fragrant. Drain any excess grease if necessary.

Transfer the cooked meat mixture to your slow cooker. Add the chicken or beef broth, crushed tomatoes, diced tomatoes, tomato paste, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Stir well to combine all the flavors.

Let it simmer:

Cover the slow cooker and set it to cook on low for 6-8 hours or high for 3-4 hours. The long cooking time allows the flavors to meld beautifully, creating a rich and savory broth.

Add the pasta:

About 30 minutes before the cooking time is up, add the broken lasagna noodles to the slow cooker. Stir gently to ensure they are submerged in the liquid and cook until tender. If you’re using fresh spinach, add it during the last 10 minutes of cooking to retain its bright color and fresh taste.

Prepare the cheese topping:

While the soup finishes cooking, prepare the cheese topping. In a small bowl, mix the ricotta, Parmesan, and half of the mozzarella cheese until well combined. This creamy mixture will mimic the cheesy layers of traditional lasagna.

Assemble and serve:

Once the noodles are cooked and the soup is ready, ladle it into bowls. Top each serving with a generous dollop of the cheese mixture and a sprinkle of the remaining mozzarella. For a final touch, garnish with fresh parsley or basil. Serve hot with crusty bread or garlic toast for dipping.

Tips and Conclusion

For a lighter option, use ground turkey or chicken instead of beef or sausage.

If you prefer gluten-free, substitute the lasagna noodles with your favorite gluten-free pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.
Slow Cooker Lasagna Soup offers a delightful way to enjoy the flavors of a classic Italian dish with minimal effort. Perfect for cozy family dinners or meal prep, this recipe is as versatile as it is delicious. Explore more comforting soup recipes on our site and share your culinary creations with friends and family. Happy cooking!