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Slow Cooker Lasagna Soup

A cozy, rich soup that combines all the flavors of traditional lasagna without the fuss of layering, perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound ground beef Can substitute with ground turkey for a lighter option.
  • 1 large onion, chopped
  • 3 cloves garlic, minced Toast for better flavor.
  • 28 ounces can crushed tomatoes
  • 4 cups beef broth
  • 1 tablespoon Italian seasoning
  • 2 cups uncooked lasagna noodles, broken into pieces Can use gluten-free pasta.
For the Dairy
  • 1 cup heavy cream Optional: Can leave out if freezing.
  • 1 cup ricotta cheese Optional: Add for creaminess.
  • to taste Salt and pepper
  • to taste Parmesan cheese for serving
  • to taste Fresh basil for garnish (optional)

Method
 

Preparation
  1. In a slow cooker, add the ground beef, onion, and garlic. Cook until the beef is browned. Drain any excess fat.
  2. Stir in the crushed tomatoes, beef broth, Italian seasoning, and salt and pepper.
Cooking
  1. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  2. About 30 minutes before serving, stir in the broken lasagna noodles.
  3. Once the noodles are cooked, stir in the heavy cream and ricotta cheese until well combined.
Serving
  1. Serve hot, garnished with Parmesan cheese and fresh basil if desired.

Notes

Store any leftover soup in the refrigerator for about 3-4 days, or freeze portions for up to 3 months. Reheat on stovetop or in microwave and add a splash of cream if necessary.