The cold winter nights are upon us, and slow cooker soup recipes are on regular rotation here in our household. One of my favorites these days is slow cooker lasagna soup. It has all the flavors we love in lasagna, but in soup form. Even better, it can be assembled before you go to work and is ready when you get home.
Once you get the hang of this soup, feel free to tweak it however you want. Some more vegetables or a can of lentils would be a terrific addition if you have them on hand. If not, serve this up with crusty bread and a salad, and you’ll be eating a lightened up (but still very hearty) version of lasagna for dinner.
Slow Cooker Lasagna Soup
Assemble this lightened-up version of lasagna before you head to work and come home to a fully cooked meal.
By Kelsey Banfield
Servings: 8 to 10
ground beef: 1 pound
yellow onion: 1, finely chopped
garlic: 2 cloves, finely chopped
petite diced tomatoes: 15 ounces
tomato paste: 3 tablespoons
dried oregano: 1 teaspoon
dried basil: 1 teaspoon
dried red pepper: 1 large pinch
salt and pepper: to taste
low-sodium chicken broth: 6 cups
grated parmesan cheese: ½ cup
lasagna noodles: 4, broken into pieces
ricotta cheese for serving: 2 cups
Step 1: Brown the beef in a skillet, drain the fat, and add it to the slow cooker. Add the onion, garlic, tomatoes, tomato pasta, spice, salt, pepper, and chicken broth. Turn to high heat and cook for 4 hours. (Cook on low for 8 hours.)
Step 2: Stir in the parmesan cheese and add the noodle pieces and cook for an additional 30 minutes, or until the noodles are cooked through. Divide amongst serving bowls and top each one with a dollop of ricotta cheese. Serve hot!