Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup with just 10 minutes prep. Ground beef, bite size lasagna noodles and fresh herbs in a cheesy tomato broth. Stove top version ready in just 30 minutes!
Servings: 6
Calories: 561kcal
Equipment
- slow cooker OR large soup pot/dutch oven
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 1 small onion diced
- 4 tablespoons tomato paste
- 1 pound ground beef
- 1 teaspoon garlic powder
- salt and pepper to taste
- 28 ounces tomato puree canned
- 15 ounces crushed tomatoes canned
- 2 1/2 cups chicken stock or more for thinner broth
- 1 1/2 teaspoons dry Italian seasoning
- 8 sheets lasagna noodles do not use oven-ready pasta
- 2 cups mozzarella shredded divided
- 3 tablespoons fresh parsley chopped
Ricotta Topping:
- 8 ounces ricotta cheese
- 1 cup mozzarella cheese
- 3 tablespoons basil finely chopped
Instructions
SLOW COOKER METHOD
- Add the olive oil to a large skillet over medium high heat the drop in the onions. Season with salt and pepper then cook 3-4 minutes until softened.
- Add ground beef, season with salt, pepper and garlic powder and saute 5-7 minutes or until browned, breaking up the meat as it cooks.
- Transfer the meat mixture to the slow cooker then stir in the tomato puree, crushed tomatoes, chicken stock and Italian seasoning. Cook on HIGH 3-4 hours or LOW 6-8 hours.
- Break lasagna sheets into about 1″ size pieces then add to the lasagna. Cook on high (covered) 20 minutes or until the pasta is al dente.
- Blend in one cup of the shredded mozzarella cheese and the chopped parsley. Taste and add salt if needed.
SERVING INSTRUCTIONS:
- To a small bowl, blend ricotta cheese, then remaining mozzarella and sliced basil. Ladle soup into bowls then top with a generous dollop of the ricotta mixture.
30 MINUTE STOVE TOP METHOD
- To a large pot, drizzle in the olive oil over medium heat. Add onions, season with salt and pepper and cook 3-4 minutes until softened
- Next add the tomato paste and cook one minute. Crumble in the ground beef, season with salt, pepper and garlic powder breaking up the meat with a spoon. Cook 5-7 minutes or until it’s browned.
- Break lasagna into about 1" pieces. Fold in the tomato puree, crushed tomatoes, chicken stock, dry Italian seasoning and lasagna pieces.
- Bring to a boil then reduce the heat and simmer 15 minutes or until the noodles are al dente stirring occasionally so they don’t stick to the bottom. Stir one cup of mozzarella cheese and the parsley. Taste and add salt if needed.
Nutrition
Calories: 561kcal | Carbohydrates: 53.3g | Protein: 43g | Fat: 19.2g | Cholesterol: 98mg | Sodium: 851mg | Potassium: 1325mg | Fiber: 7.2g | Sugar: 13.4g | Calcium: 376mg | Iron: 20mg