Slow Cooker Lasagna Soup
Warm up with this hearty Slow Cooker Lasagna Soup! Tastes just like lasagna, but it's way easier to make. Made with ground beef or Italian sausage and three types of cheese, this soup is comfort food at its best!
Ingredients
- 2 teaspoonsolive oil (optional, for ground turkey)
- 1 poundlean ground beef or ground italian sausage (use ground turkey for a lightened-up option)
- 1 smallyellow onion, diced
- 5 clovesgarlic, minced
- 4 cupschicken broth or vegetable broth
- 2 cupsmarinara sauce
- 15 ozcan diced tomatoes
- 1 teaspoondried basil
- 1 teaspoondried parsley
- ½ teaspoononion powder
- ½ teaspoonoregano
- ¼ teaspoondried rosemary
- ¼ teaspoonred pepper flakes (optional)
- 8lasagna noodles broken into bite-sized pieces
- 1 teaspoonbalsamic vinegar
- ½ cupfreshly grated parmesan
- salt and pepper to taste
- 1 cupgrated mozzarella
- ½ cupricotta
- optional garnish: chopped fresh parsley
Directions
- 1
In large skillet over medium heat, fully cook the ground beef. Drain the excess grease.
- 2
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.
- 3
Place the lid on the slow cooker and cook on Low for 6-8 hours or High for 3-4 hours.
- 4
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.
- 5
At the end of cooking time, stir in the balsamic vinegar and grated parmesan and season with salt and pepper to taste.
- 6
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.