Description
A comforting and hearty soup filled with the rich flavors of lasagna, made effortlessly in a slow cooker.
Ingredients
Scale
- 1 lb ground beef
- 1 can (28 oz) crushed tomatoes
- 8 lasagna noodles, broken into pieces
- 1 cup mushrooms, sliced (cremini or button)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 4 cups beef or vegetable broth
Instructions
- Brown the ground beef in a skillet over medium heat. Add chopped onions and minced garlic, cooking until translucent.
- Transfer the browned meat to the slow cooker.
- Add crushed tomatoes, mushrooms, broken lasagna noodles, and Italian seasoning.
- Pour in enough broth to cover the ingredients adequately and stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in dollops of ricotta and shredded mozzarella cheese.
- Ladle the soup into bowls, sprinkle with fresh basil, and serve with crusty bread.
Notes
For a vegetarian version, substitute ground beef with zucchini and spinach. Always layer ingredients with the liquid at the bottom for best results.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: lasagna soup, crock pot, slow cooker recipe, comfort food, family dinner