– **Title**: Slow Cooker Lasagna Soup
– **Ingredients**:
– 1 lb ground beef or Italian sausage
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 2 cups beef broth
– 1 can (15 oz) tomato sauce
– 2 teaspoons Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 12 lasagna noodles, broken into pieces
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– Fresh basil, chopped (for garnish)
– Parmesan cheese, grated (for topping)
– **Instructions**:
1. In a skillet over medium heat, brown the ground beef or sausage with the diced onion until the meat is cooked through. Add the minced garlic and cook for another minute until fragrant.
2. Transfer the meat mixture to the slow cooker. Add the crushed tomatoes, beef broth, tomato sauce, Italian seasoning, salt, and black pepper. Stir well to combine.
3. Cook on low for 4 hours or on high for 2 hours.
4. About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
5. Before serving, stir in the ricotta cheese until well combined.
6. Ladle the soup into bowls and sprinkle with shredded mozzarella, fresh basil, and grated Parmesan cheese.
7. Serve hot and enjoy your delicious slow cooker lasagna soup!
Key Ingredients & Substitutions
Ground Beef or Italian Sausage: Both options work wonderfully. I like using Italian sausage for an extra kick of flavor. If you’re looking for a leaner option, ground turkey or chicken is a good substitute.
Onion: A yellow onion is great for this recipe, but white or red onions can also work. If you’re in a hurry or prefer a milder taste, green onions are a quick substitute.
Garlic: Fresh garlic is best for flavor, but you can also use garlic powder in a pinch (1/8 teaspoon equals a clove). Just keep in mind the flavor won’t be as intense.
Crushed Tomatoes and Tomato Sauce: These are critical for rich flavor. You can substitute with canned whole tomatoes—you’ll just need to crush them yourself. Fresh tomatoes are also an option if you have them on hand and prefer them!
Broth: Beef broth adds depth, but chicken broth or vegetable broth are good substitutes as well. If you’re concerned about sodium, opt for low-sodium broth.
Cheeses: Ricotta cheese is essential for the classic lasagna flavor. If you need a dairy-free option, try a vegan ricotta made from nuts. For the mozzarella, any melting cheese like provolone works too, and a sprinkle of nutritional yeast adds a cheesy flavor for a vegan option!
How Do I Get the Best Flavor from My Lasagna Soup?
The key to rich flavor is layering your ingredients properly. Start by browning your meat with the onions and garlic to build that great base. Remember to drain any excess fat for a cleaner taste.
- Cook the meat until it’s nicely browned before adding to the slow cooker.
- Be generous with herbs! Dried basil and oregano bring out the Italian vibe, and you can even toss in a bay leaf for added flavor.
- Let the soup simmer for a while—slow cooking allows the flavors to meld beautifully. Stirring in the noodles about 30 minutes before serving prevents them from getting mushy.
How to Make Slow Cooker Lasagna Soup
Ingredients You’ll Need:
For the Soup Base:
- 1 pound ground beef (or Italian sausage)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Lasagna Components:
- 8-10 uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This slow cooker lasagna soup requires about 20 minutes of prep time. The cooking time varies: you can let it simmer on low for 6-8 hours, or you can speed it up by cooking on high for 3-4 hours. Just a little waiting makes for a fabulous meal!
Step-by-Step Instructions:
1. Cook the Meat:
In a large skillet over medium heat, cook the ground beef or Italian sausage until it’s nicely browned. If there’s a lot of fat, feel free to drain some of it off. Next, add the diced onion and minced garlic to the skillet, cooking until the onion turns a lovely translucent color—about 3-4 minutes.
2. Transfer to Slow Cooker:
Once the meat and onions are cooked, transfer this savory mixture into your slow cooker. It’s starting to smell delicious already, isn’t it?
3. Add Tomatoes and Broth:
Now it’s time to add the crushed tomatoes, tomato sauce, beef broth, dried basil, dried oregano, salt, and black pepper into the slow cooker. Use a spoon to give everything a good stir, making sure those flavors mingle beautifully.
4. Let It Cook:
Cover the slow cooker and let your soup cook. If you’re cooking on low, set it to 6-8 hours; if you’re in a hurry, high for 3-4 hours works too. Just sit back and wait—your kitchen is going to fill with wonderful aromas!
5. Add Noodles:
About 30 minutes before you want to serve it, add the broken lasagna noodles to the slow cooker. Stir them in gently and let them cook in the hot soup until they’re tender. You might want to check in on them occasionally to make sure they’re just right!
6. Prepare the Cheese Mixture:
In a separate bowl, mix together the ricotta cheese, 1 cup of shredded mozzarella cheese, and Parmesan cheese. This cheesy blend is going to make your soup super creamy and delicious!
7. Combine and Melt Cheese:
When the noodles are cooked and tender, gently stir in the cheese mixture you just made. Allow it to melt and blend into the soup—this is the magic moment when everything comes together!
8. Serve and Garnish:
Once everything is well combined and heated through, serve your lasagna soup hot. Sprinkle with remaining mozzarella cheese and garnish with fresh parsley or basil if you want that extra touch. Enjoy your hearty, comforting bowl of yum!
Can I Use Ground Turkey or Chicken Instead of Beef?
Absolutely! Ground turkey or chicken can be used as a lighter alternative. Just make sure to cook it thoroughly until browned, just like you would with beef. It may alter the flavor slightly, but it will still be delicious!
What Can I Use Instead of Beef Broth?
If you don’t have beef broth on hand, you can easily substitute it with chicken broth or vegetable broth. This will change the flavor profile slightly, but it will still taste great! Just make sure to choose a low-sodium option if you’re watching your salt intake.
Can I Make This Soup Ahead of Time?
Yes, you can prepare it ahead of time! Cook the soup as instructed and let it cool before transferring it to an airtight container. Store it in the fridge for up to 3 days. When you’re ready to serve, reheat on the stove until warmed through!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you want to freeze it, let it cool completely, then transfer to a freezer-safe container for up to 3 months. When reheating, you may need to add a splash of broth or water to loosen it up!
