A rich and comforting slow cooker soup with all the flavors of classic lasagna—beef, tomatoes, pasta, and melted cheese.
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Calories: 480kcal
Equipment
- Slow Cooker
- Skillet
- wooden spoon
Ingredients
- 1 pound ground beef
- 1/2 cup diced onion
- 1 bell pepper, diced
- 1 28-ounce can crushed tomatoes
- 1 14.5-ounce can petite diced tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon Italian seasoning
- 4 cups beef broth
- 12 ounces lasagna noodles
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
Instructions
- Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
- Transfer beef to the slow cooker. Add onion, bell pepper, crushed tomatoes, diced tomatoes, garlic, Italian seasoning, and beef broth. Stir well.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Break lasagna noodles into bite-sized pieces and stir into the soup.
- Cook on HIGH for 30 minutes or until noodles are tender.
- Serve hot and top each bowl with ricotta, mozzarella, and parmesan cheese.
Notes
Add noodles during the final 30 minutes to prevent overcooking. Top each serving with ricotta, mozzarella, and parmesan for authentic lasagna flavor.
Nutrition
Calories: 480kcal | Carbohydrates: 42g | Protein: 28g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 850mg | Fiber: 4g | Sugar: 8g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 30mg | Iron: 20mg