Slow Cooker Lasagna Soup

Lasagna is one of our favorite pasta dishes, but it can be a hassle to make, considering you have to cook the noodles and prepare all the different layers individually. Thankfully, it’s easy to get the classic lasagna flavors we love in an easy slow-cooker soup that’ll have you coming back for more! Filled with ground beef, tomatoes, onion, garlic, and herbs, this soup is a breeze to make and it tastes phenomenal – make a big batch, ‘cause you’re going to want extra!

Why You’ll Love This Recipe

This Slow Cooker Lasagna Soup brings all the comforting flavors of lasagna to your bowl without the fuss of layering or baking. It’s the perfect solution for busy days when you crave a hearty meal with minimal effort. Plus, the slow cooker does most of the work, leaving you free to go about your day.

Kitchen Equipment You’ll Need

• Slow cooker
• Large pan or skillet
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 1 pound ground beef
• 8 oz. butterfly noodles or lasagna noodles, broken into pieces
• 6 cups chicken broth
• 1 (28 oz.) can crushed tomatoes
• 1 cup parmesan cheese, grated, divided
• 1 cup ricotta cheese
• 3/4 cup white onion, finely chopped
• 1/3 cup heavy cream
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 bay leaf
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes
• Kosher salt and freshly ground pepper, to taste

Step-by-Step Instructions

1. Brown beef and onion in a large pan or skillet over medium-high heat until beef is cooked through and onion is softened. Season with salt and pepper, then add garlic and cook for another 1 minute.
2. Drain fat and transfer beef to slow cooker.
3. Add in chicken broth, tomatoes, and tomato paste, then add oregano, basil, red pepper flakes, and bay leaf. Season generously with salt and pepper and stir everything together.
4. Cover, turn slow cooker on high and cook for 2 hours.
5. Taste and adjust seasoning, if necessary, then stir in heavy cream and 3/4 cup parmesan cheese.
6. Stir in pasta, then cook for another 20-30 minutes, or until al dente.
7. In a separate bowl, mix ricotta, remaining parmesan cheese, and lemon juice together. Season with salt and pepper and set aside.
8. Once pasta is cooked, ladle soup into serving bowls, top with a dollop of lemon ricotta mixture, and serve hot!

Tips for Success

For the best results, make sure to brown the beef thoroughly to enhance the flavor. Also, remember to taste the soup before serving and adjust the seasoning as needed to suit your preferences.

Additional Tips and Variations

If you prefer a spicier soup, add more red pepper flakes. You can also substitute the ground beef with ground turkey for a leaner version. For a vegetarian option, omit the beef and add more vegetables like mushrooms or zucchini.

Nutritional Highlights (Per Serving)

Calories: 350 | Protein: 20g | Carbohydrates: 25g | Fat: 18g | Fiber: 3g

Frequently Asked Questions (FAQ)

Can I make this soup ahead of time? Yes, this soup stores well in the refrigerator for up to 3 days. Reheat it gently on the stove before serving.

Can I freeze this soup? Absolutely! Freeze it in airtight containers for up to 3 months. Keep in mind that the texture of the pasta might change slightly after freezing.

Conclusion

This Slow Cooker Lasagna Soup is a comforting and delicious twist on a classic dish that’s sure to become a favorite in your household. Give it a try and let us know how it turns out. We’d love to hear your thoughts and any unique variations you come up with!