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Hearty Slow Cooker Lasagna Soup

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A comforting and hearty fusion of traditional lasagna flavors in a rich tomato-based soup, perfect for family gatherings or 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. Combine in the slow cooker 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 360 minutes or high for about 180 minutes.
  5. 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 enhanced flavor, sauté onions and garlic before adding to the soup. Reserve mozzarella for garnishing before serving.

Nutrition

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