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Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is a comforting, hearty dish that brings all the flavors of classic lasagna into a warm, savory bowl of soup.
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Equipment

  • - Slow cooker
  • - Large skillet
  • - Wooden spoon
  • - Ladle

Ingredients
  

  • - 1 lb ground beef or turkey
  • - 1 small onion diced
  • - 3 cloves garlic minced
  • - 4 cups beef or chicken broth
  • - 1 can 28 oz crushed tomatoes
  • - 1 can 14 oz diced tomatoes
  • - 2 tablespoons tomato paste
  • - 1 teaspoon dried basil
  • - 1 teaspoon dried oregano
  • - 1/2 teaspoon crushed red pepper flakes optional
  • - Salt and pepper to taste
  • - 1 cup uncooked lasagna noodles broken into pieces
  • - 1 cup shredded mozzarella cheese
  • - 1/2 cup grated Parmesan cheese
  • - 1 cup ricotta cheese
  • - Chopped fresh parsley for garnish

Instructions
 

  • **Cook the Beef**
  • - In a large skillet over medium heat, cook the ground beef until browned, breaking it into crumbles. Drain excess fat, if needed. Add onion and garlic and cook until softened, about 3 minutes. Transfer the mixture to the slow cooker.
  • **Prepare the Soup Base**
  • - Add broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and pepper to the slow cooker. Stir to combine.
  • **Cook in the Slow Cooker**
  • - Cover and cook on low for 6–7 hours or on high for 3–4 hours.
  • **Add the Noodles**
  • - About 20–30 minutes before serving, stir in the broken lasagna noodles. Cover and cook until the noodles are tender.
  • **Finish with Cheese**
  • - Stir in mozzarella and Parmesan cheese until melted and well combined.
  • **Serve**
  • - Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese. Garnish with fresh parsley and serve with crusty bread or a side salad.