Description
This Slow Cooker Lasagna Soup combines the rich flavors of traditional lasagna into a comforting, hearty soup that’s perfect for cozy dinners. Featuring ground beef or Italian sausage, tender lasagna noodles, and a creamy blend of ricotta and mozzarella cheeses, this easy-to-make soup delivers all the classic Italian tastes in a warm and satisfying bowl.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef or Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) diced tomatoes
- 4 cups chicken or beef broth
- 1 can (15 oz) tomato sauce
- 2 tsp Italian seasoning
- 1 tsp crushed red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- Fresh parsley or basil, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Cook the meat: In a large pot, cook the ground beef or sausage over medium heat until browned, about 5-7 minutes. Drain any excess fat to keep the soup from becoming greasy.
- Sauté the vegetables: Add the diced onion and minced garlic to the pot with the cooked meat. Cook for 3-4 minutes until the onion becomes soft and translucent, which enhances the soup’s flavor.
- Add the liquids: Pour in the diced tomatoes, tomato sauce, and chicken or beef broth. Stir in the Italian seasoning and optional crushed red pepper flakes to add depth and a hint of heat. Bring the soup mixture to a gentle simmer.
- Cook the noodles: Add the broken lasagna noodles directly to the simmering soup. Continue simmering for 10-12 minutes, stirring occasionally, until the noodles are tender and cooked through.
- Prepare the cheese mixture: While the soup simmers, combine the ricotta and shredded mozzarella cheese in a small bowl, mixing well to create a creamy topping.
- Serve: Ladle the hot lasagna soup into individual bowls and add a generous dollop of the ricotta-mozzarella cheese mixture on top. Garnish with freshly chopped parsley or basil for a bright, fresh finish. Enjoy immediately while warm.
Notes
- For a vegetarian version, substitute the meat with mushrooms or a plant-based sausage alternative.
- If you prefer a spicier soup, increase the crushed red pepper flakes to taste.
- Use gluten-free lasagna noodles for a gluten-free adaptation.
- The soup thickens as it sits; add extra broth or water if reheating.
- The cheese mixture can be seasoned with a pinch of salt, pepper, or Italian herbs for extra flavor.
