Slow Cooker Lasagna Soup
Warm up with this hearty Slow Cooker Lasagna Soup! Tastes just like lasagna, but it's way easier to make.
Equipment
- Slow Cooker
- measuring spoons
- box grater
- frying pan
Ingredients
- 2 teaspoons olive oil optional, for ground turkey
- 1 pound lean ground beef or ground Italian sausage, use ground turkey for a lightened-up option
- 1 small yellow onion diced
- 5 cloves garlic minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz diced tomatoes can
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes optional
- 8 lasagna noodles broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan
- salt and pepper to taste
- 1 cup grated mozzarella
- ½ cup ricotta
- Optional garnish chopped fresh parsley
Instructions
- In large skillet over medium heat, fully cook the ground beef. Drain the excess grease.
- Add the cooked beef to the slow cooker insert, then add the diced onion, minced garlic, broth, marinara, diced tomatoes, dried basil, dried parsley, onion powder, oregano, dried rosemary and red pepper flakes. Mix until well combined.
- Place the lid on the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
- When you have 30 minutes left in the cooking time, stir in the broken lasagna noodles. Cover and continue to cook for 30-45 minutes, until the noodles are done to your liking. Thirty minutes on high was perfect for us.
- At the end of cooking time, stir in the balsamic vinegar and grated parmesan and season with salt and pepper to taste.
- Serve immediately topped with mozzarella, ricotta cheese and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.
Notes
Recipe adapted from my top-rated Instant Pot Lasagna Soup. I highly recommend the custom seasoning mix in the recipe, but in a pinch you can substitute one tablespoon of Italian seasoning. For added nutrition, stir in chopped fresh spinach or small-diced zucchini along with the pasta. To reheat: heat in a saucepan over medium heat, stirring occasionally. Add broth as needed to reach desired texture. Ensure soup reaches 165°F for food safety.
Nutrition
Serving: 1servingCalories: 424kcalCarbohydrates: 41gProtein: 33gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 83mgSodium: 1405mgPotassium: 848mgFiber: 4gSugar: 7gVitamin A: 760IUVitamin C: 15mgCalcium: 282mgIron: 4mg
Tried this recipe?Let us know how it was!