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Hearty Slow Cooker Lasagna Soup

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A warm and comforting dish that combines the rich flavors of traditional lasagna with the ease of a slow cooker, perfect for cozy nights.

Ingredients

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  • 1 lb Lean Ground Beef or Turkey (or sautéed mushrooms/lentils for a vegetarian option)
  • 6 cups Chicken Broth (or vegetable broth for a vegetarian version)
  • 2 cups Marinara Sauce
  • 14.5 oz Diced Tomatoes (or crushed tomatoes)
  • 1 tbsp Dried Italian Herbs (or fresh herbs if available)
  • 1 medium Onion (diced)
  • 3 cloves Garlic (minced)
  • 1 tbsp Balsamic Vinegar
  • 9 oz Lasagna Noodles (broken into pieces or gluten-free noodles)
  • 1 cup Parmesan Cheese (grated)
  • 1 cup Mozzarella Cheese (shredded)
  • 1 cup Ricotta Cheese

Instructions

  1. Brown the ground meat in a skillet over medium heat until no longer pink; drain excess fat. For a vegetarian option, sauté mushrooms or lentils until tender.
  2. In the slow cooker, combine the cooked meat (or sautéed mushrooms/lentils), chicken or vegetable broth, marinara sauce, diced tomatoes, diced onion, minced garlic, balsamic vinegar, and dried Italian herbs. Stir well.
  3. Break the lasagna noodles into smaller pieces (1- to 2-inch lengths) and add them to the mixture, stirring gently.
  4. Cover and set the slow cooker on low for about 6 hours or high for about 3 hours.
  5. After cooking, stir in the ricotta, Parmesan, and half of the mozzarella cheese until melted and creamy.
  6. Serve warm, garnished with the remaining mozzarella cheese and fresh herbs.

Notes

For extra flavor, sauté vegetables before adding to the slow cooker. Use a programmable slow cooker for convenience. Mix cheeses thoroughly for creaminess.

Nutrition

Find it online: https://yummyfirst.com/hearty-slow-cooker-lasagna-soup/