Description
This Slow Cooker Lasagna Soup is a comforting and hearty meal that combines all the flavors of traditional lasagna in a warm, satisfying soup form. Made with lean ground beef, fresh herbs, a variety of cheeses, and broken lasagna noodles, this dish is perfect for a cozy dinner with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- ½ Cup yellow onion, diced
- 3 cloves garlic, minced
- 4 Cups beef broth
- 24 ounces marinara sauce
- 8 ounces uncooked lasagna noodles, broken into pieces
- 2 Cups baby spinach
Herbs and Seasonings
- 1 Tablespoon fresh basil, chopped (plus more for garnish)
- 1 Tablespoon fresh parsley, chopped
- 1 ½ teaspoons fresh oregano, chopped
- ¾ teaspoon fresh rosemary, chopped
- ¼ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Cheeses
- 1 Cup ricotta cheese
- ½ Cup mozzarella cheese, shredded
- ¼ Cup parmesan cheese, grated
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef until fully cooked and no longer pink.
- Sauté Aromatics: Add diced yellow onions and minced garlic to the skillet with the beef. Cook for an additional 3-5 minutes until onions become translucent and fragrant.
- Transfer to Slow Cooker: Drain the fat from the skillet, then transfer the cooked beef, onions, and garlic to a slow cooker.
- Add Broth and Seasonings: Pour in the beef broth and marinara sauce. Add chopped basil, parsley, oregano, rosemary, red pepper flakes, kosher salt, and black pepper. Stir to combine. Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours until the soup is hot and bubbling.
- Add Lasagna Noodles: Break the uncooked lasagna noodles into smaller pieces and stir them into the slow cooker. Cover again and cook for 20-30 minutes until the noodles are softened and tender.
- Mix the Cheese: While the noodles cook, combine ricotta, shredded mozzarella, and grated parmesan cheese in a small bowl. Stir until well mixed.
- Incorporate Cheese and Spinach: Remove the slow cooker lid and stir in half of the cheese mixture along with all the baby spinach. Cover again and cook for 2-3 minutes until the spinach wilts. Taste the soup and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls and top with dollops of the remaining cheese mixture and fresh basil leaves for garnish. Enjoy warm.
Notes
- For a vegetarian version, replace the ground beef with lentils or mushrooms and use vegetable broth.
- Make sure to break the lasagna noodles into small pieces for easier eating.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- If the soup becomes too thick after refrigerating, add a splash of beef broth or water to loosen it when reheating.
- You can prepare the meat and aromatics a day ahead to save time during busy days.
Keywords: lasagna soup, slow cooker soup, easy dinner soup, Italian soup, ground beef soup, cheesy soup