Slow Cooker Lasagna Soup

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This Slow Cooker Lasagna Soup is everything you love about classic lasagna in a warm, comforting bowl. Loaded with ground beef, noodles, rich tomato broth, and melty cheese, it’s an easy dinner the whole family will love!

Prep Time5

Cook Time6 10

Course: Dinner Recipes

Cuisine: American

Servings:

Author: Erin Sellin

Ingredients

1 pound lean ground beef
1 small onion finely chopped
3 Tablespoons tomato paste
3 cloves garlic minced
15 oz diced tomatoes
15 oz tomato sauce
4 cups chicken broth
1 Tablespoon Italian seasoning
8 oz lasagna noodles broken into small pieces
salt & pepper to taste

Cheese Topping

1 cup ricotta cheese
1 cup Mozzarella cheese shredded
1/2 cup Parmesan cheese grated
1 teaspoon Italian Seasoning
basil or parsley for garnish

Instructions

Heat a large skillet over medium high heat. Add ground beef and onions. Cook for 6-7 minutes, breaking apart the ground beef, until it is no longer pink and the onions are soft. Drain any excess grease.
1 pound lean ground beef, 1 small onion
Add the tomato pasta and garlic to the pan, mix to combine and cook for 1-2 minutes until you can start to smell the garlic.
3 Tablespoons tomato paste, 3 cloves garlic
Pour the diced tomatoes, tomatoes sauce and chicken broth to the base of a crockpot. Add in the ground beef mixture and Italian seasoning, mixing to combine. Cover and cook on low for 6-8 hours, or high for 4-5 hours.
15 oz diced tomatoes, 15 oz tomato sauce, 4 cups chicken broth, 1 Tablespoon Italian seasoning
After the soup has cooked stir in the broken noodles and let them cook for about 30 minutes until tender.
8 oz lasagna noodles
Meanwhile, mix together all of the ingredients for the cheese topping.
1 cup ricotta cheese, 1 cup Mozzarella cheese, 1/2 cup Parmesan cheese, 1 teaspoon Italian Seasoning
When the pasta is cooked through taste and adjust the seasoning. Serve the soup topped with the cheese mixture and basil or parsley as garnish if desired.
salt & pepper to taste, basil or parsley

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