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Slow Cooker Lasagna Soup Recipe

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★★★★★

4.5 from 122 reviews

This Slow Cooker Lasagna Soup is a comforting and hearty dish that combines all the flavors of traditional lasagna in a warm, easy-to-make soup. Featuring lean ground beef, a medley of fresh herbs, tender lasagna noodles, and a creamy blend of ricotta, mozzarella, and parmesan cheeses, this recipe is perfect for hands-off cooking and cozy family meals.

Ingredients

Scale

Meat and Vegetables

  • 1 pound lean ground beef
  • ½ cup yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups baby spinach

Liquids and Sauces

  • 4 cups beef broth
  • 24 ounces marinara sauce

Herbs and Seasonings

  • 1 tablespoon fresh basil, chopped (plus more for garnish)
  • 1 tablespoon fresh parsley, chopped
  • 1 ½ teaspoons fresh oregano, chopped
  • ¾ teaspoon fresh rosemary, chopped
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Pasta

  • 8 ounces uncooked lasagna noodles, broken into pieces

Cheeses

  • 1 cup ricotta cheese
  • ½ cup mozzarella cheese, shredded
  • ¼ cup parmesan cheese, grated

Instructions

  1. Brown the Beef: In a skillet over medium heat, brown the lean ground beef until fully cooked, ensuring to break it into small pieces as it cooks.
  2. Sauté Aromatics: Add the diced yellow onions and minced garlic to the skillet with the beef, cooking for 3-5 minutes until the onions turn translucent and fragrant.
  3. Transfer to Slow Cooker: Drain excess fat from the skillet, then transfer the cooked beef, onions, and garlic mixture to the slow cooker insert.
  4. Add Liquids and Seasonings: Pour in the beef broth and marinara sauce. Add chopped fresh basil, parsley, oregano, rosemary, red pepper flakes, kosher salt, and black pepper. Stir to combine all ingredients thoroughly.
  5. Slow Cook the Soup: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Ensure the soup reaches a rapid simmer before adding the noodles.
  6. Add Lasagna Noodles: Stir in the broken lasagna noodles, cover again, and cook for an additional 20-30 minutes or until noodles are tender.
  7. Prepare Cheese Mixture: While the noodles cook, mix ricotta, shredded mozzarella, and grated parmesan cheese in a small bowl until well combined.
  8. Incorporate Cheese and Spinach: Remove the slow cooker lid, stir in half of the cheese mixture and all the baby spinach. Cover and cook for 2-3 minutes until the spinach wilts.
  9. Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, topped with dollops of the remaining cheese mixture and garnished with fresh basil leaves.

Notes

  • You can substitute ground turkey or ground chicken for a leaner option.
  • Break the lasagna noodles into small pieces to ensure they cook evenly in the soup.
  • For a spicier version, increase the red pepper flakes or add a pinch of crushed chili peppers.
  • If you prefer a thicker soup, add more cheese or reduce the amount of broth slightly.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to one month.
  • Make sure to adjust cooking time if using a different slow cooker model to prevent overcooking the noodles.

Keywords: slow cooker lasagna soup, lasagna soup, easy slow cooker recipes, Italian soup, comfort food, dinner soup recipe

Find it online: https://mjrecipe.com/slow-cooker-lasagna-soup-recipe/