Slow Cooker Lasagna Soup
A cozy and hassle-free take on traditional lasagna, this Slow Cooker Lasagna Soup is rich in flavor and perfect for chilly nights.
Ingredients
Main Ingredients
- 1 pound ground beef or Italian sausage, or a mix
- 1 small onion, diced
- 3-4 cloves garlic, minced
- 24 ounces jar marinara sauce About one jar
- 14-15 ounces can diced tomatoes
- 4 cups broth (beef or chicken)
- 1-2 tablespoons tomato paste, optional Makes it richer
- 1 teaspoon Italian seasoning
- Salt and pepper To taste
- 8 ounces lasagna noodles, broken into bite size pieces
For Serving
- ricotta
- shredded mozzarella
- parmesan
- fresh basil or parsley
Instructions
Preparation
- Brown the meat in a skillet, then add diced onion and cook until softened, followed by minced garlic for about 30 seconds.
- Transfer the meat mixture to the slow cooker. Stir in marinara sauce, diced tomatoes, broth, optional tomato paste, Italian seasoning, and a pinch of salt and pepper.
Cooking
- Cover and cook on low for 6 to 7 hours or high for 3 to 4 hours.
- Add the broken noodles during the last 30 to 45 minutes on high, or about 45 to 60 minutes on low, stirring occasionally.
Serving
- Serve hot, allowing everyone to add ricotta, mozzarella, and parmesan to their bowls, making the broth creamy.
Notes
For variations, you can use ground turkey or chicken, add extra vegetables, make it spicy with hot sausage, or leave out the meat for a vegetarian version. Leftovers can be stored in the fridge for up to 4 days.