Slow Cooker Lasagna Soup
All the flavors of a delicious lasagna casserole come together in a comforting soup. Seasoned ground beef is simmered in a flavorful tomato broth with Italian herbs and pasta and finished off with heavy cream and a dollop of ricotta cheese.
Servings: 6
Calories: 510kcal
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups beef broth
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 12 ounces lasagna noodles broken into pieces, about 13 noodles
- 1/2 cup heavy cream
Suggested toppings:
- ricotta cheese
- shredded mozzarella
- fresh basil
- grated Parmesan cheese
Instructions
- In a skillet over medium heat, cook the ground beef, onion and garilc until the beef is browned and the onion is softened. Drain any excess fat and transfer the mixture to your slow cooker.
- Add the beef broth, marinara sauce, Italian seasoning, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, stirring in the lasagna noodles for the last 30 minutes of the cooking time and cooking until the noodles are tender. I recommend that you check on the texture of the noodles after 20 minutes of cooking to prevent them from becoming mushy.
- Add the heavy cream, stirring until blended. Season the soup with salt and pepper to taste, if desired.
- Ladle the soup into bowls and top with ricotta cheese, shredded mozzarella cheese or grated Parmesan.
Notes
This recipe makes 9 cups of soup/6 servings.
Each serving is 1 1/2 cups.
Nutrition
Calories: 510kcal | Carbohydrates: 50g | Protein: 24g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 1043mg | Potassium: 713mg | Fiber: 4g | Sugar: 6g | Vitamin A: 651IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg