Description
This Easy Slow Cooker Lasagna Soup is a comforting and delicious twist on the classic lasagna dish. With tender noodles, flavorful ground beef, and a cheesy topping, it’s perfect for a cozy dinner at home.
Ingredients
Scale
For the soup:
- 1 pound lean ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 (24-ounce) jar marinara sauce
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 Parmesan cheese rind (optional)
- 8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
For serving:
- 1 cup shredded low-moisture mozzarella cheese
- 1/2 cup ricotta cheese
- Torn fresh basil leaves
Instructions
- Brown the beef: In a skillet, cook the ground beef with salt and pepper until browned. Drain excess fat.
- Combine ingredients: In a slow cooker, add the cooked beef, chicken broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind. Stir to combine.
- Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Add noodles: Stir in the broken lasagna noodles and cook for an additional 30 minutes on high.
- Serve: Ladle the soup into bowls and top with mozzarella, a dollop of ricotta, and fresh basil.
Notes
- If you don’t have a Parmesan rind, you can add grated Parmesan cheese to taste.
- Feel free to customize the soup with additional vegetables like spinach or mushrooms.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 9 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 75 mg