Cheesy Beef Lasagna Soup with Ricotta Swirl
Equipment
- Slow Cooker
- Large Skillet
- Ladle
Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 3 garlic cloves, minced
- 4 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 2 tbsp tomato paste
- 2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 lasagna noodles, broken into bite-size pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup ricotta cheese
Instructions
- Heat a large skillet over medium heat and cook the ground beef until browned. Drain any excess fat, then add the diced onion and minced garlic and cook for 2 minutes until the onion softens.
- Transfer the beef mixture to the slow cooker. Stir in the beef broth, crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Stir in the broken lasagna noodles. Cover and cook on high for 20 to 25 minutes until the noodles are tender.
- Turn off the heat and stir in the mozzarella and parmesan until melted. Ladle the soup into bowls and add a generous spoonful of ricotta to each. Use a spoon to swirl the ricotta through the top layer before serving.
Notes
Break the lasagna noodles into uneven pieces so they fit better in the bowl and cook evenly. If the soup thickens too much after sitting, add a splash of warm broth when reheating. Leftovers store well in the refrigerator for up to three days and reheat gently on the stove without losing texture.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Ladle
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet, Ladle