Cheesy Lasagna Soup
1. Overview
This soup has all the cozy flavors of lasagna without the extra work of layering a casserole. Ground beef and tomatoes cook slowly with Italian seasonings until the broth is rich and savory. Broken lasagna noodles are added near the end so they stay tender without getting too soft. A little mozzarella and ricotta on top makes each bowl feel like a warm plate of lasagna.
Why You'll Love It
- ✓ Lasagna Flavor: Ground beef, tomatoes, Italian seasoning and lasagna noodles give the soup the familiar taste of a classic lasagna.
- ✓ Cheesy Finish: Mozzarella and ricotta melt into the hot soup for a creamy cheesy topping.
- ✓ Easy Slow Cooker Meal: The soup cooks mostly on its own and only needs the noodles and cheese added near the end.
2. Ingredients
- 680 g Ground beef
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 800 g Crushed tomatoes
- 700 ml Beef broth
- 400 g Tomato sauce
- 1 tsp Italian seasoning
- ½ tsp Salt
- ½ tsp Black pepper
- 8 sheets Lasagna noodles, broken into pieces
- 150 g Mozzarella cheese, shredded
- 120 g Ricotta cheese
- 2 tbsp Fresh parsley, chopped
3. Instructions
8 StepsBrown the ground beef in a large skillet over medium heat until no longer pink. Drain any excess grease.
Add the cooked beef to a 6-quart slow cooker. Add the diced onion and minced garlic.
Pour in the crushed tomatoes, tomato sauce and beef broth. Add the Italian seasoning, salt and black pepper. Stir gently to combine.
Cover and cook on LOW for 4–5 hours so the beef and tomato mixture can develop a rich savory flavor.
Break the lasagna noodles into medium-sized pieces. Add them to the slow cooker during the final 30–40 minutes of cooking. Stir once and cover.
Cook until the noodles are tender but still have a little bite. Stir gently once or twice so the noodles do not stick together.
Ladle the hot soup into bowls. Top each serving with shredded mozzarella, a spoonful of ricotta and fresh parsley.
Let the bowls sit for 1–2 minutes so the mozzarella starts to melt before serving.
