Description
An easy slow cooker lasagna soup with rich tomato flavor, tender noodles, and melted cheese — all the comfort of lasagna with half the effort.
Ingredients
1 lb ground beef
½ onion (diced)
1 red bell pepper (diced)
1 can petite diced tomatoes (14.5 oz)
1 can crushed tomatoes (28 oz)
1 tsp minced garlic
1 tbsp Italian seasoning
4 cups beef broth
12 oz lasagna noodles (broken)
½ cup ricotta cheese
1 cup mozzarella cheese (shredded)
1 cup Parmesan cheese (shredded)
Instructions
1. Brown the ground beef and drain grease.
2. Place beef in the slow cooker with onion and bell pepper.
3. Add crushed and diced tomatoes, garlic, Italian seasoning, and broth.
4. Cover and cook on low 6–8 hours or high 3–4 hours.
5. Break lasagna noodles into bite-size pieces and add for final 30–45 minutes.
6. Serve hot topped with ricotta, mozzarella, and Parmesan.
Notes
Add spinach for extra nutrition.
Use ground turkey for a leaner version.
Store leftovers up to 3 days in the fridge or 3 months in the freezer.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 605
- Sugar: 8g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 95mg