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Slow Cooker Beef Lasagna Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet

Ingredients
  

  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1 cup ricotta cheese, for serving
  • 1/2 cup shredded mozzarella cheese, for serving
  • 1/4 cup grated Parmesan cheese, for serving

Instructions
 

  • Heat a skillet over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat.
  • Transfer the beef mixture to the slow cooker. Add the crushed tomatoes, beef broth, tomato paste, Italian seasoning, salt, and pepper. Stir until everything is well combined.
  • Cover and cook on low for 6 hours or on high for 3 hours.
  • About 30 minutes before the end of cooking, stir in the broken lasagna noodles. Replace the lid and continue cooking until the noodles are tender.
  • Ladle the soup into bowls. Top each serving with a spoonful of ricotta, a sprinkle of mozzarella, and a dusting of Parmesan.

Notes

Stir the noodles in during the final half hour so they stay firm instead of turning mushy. If the soup thickens too much after sitting, add a splash of warm broth when reheating. Leftovers keep well in the fridge for three days and reheat gently on the stovetop.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Skillet