Slow-Cooker Lasagna Soup
This recipe transforms classic lasagna into a comforting soup, perfect for a hearty meal. It involves browning ground beef, slow-cooking it with tomatoes and herbs, then adding lasagna noodles. The dish is finished by broiling individual servings with a melty cheese topping for that authentic lasagna experience.
Equipment
- 1 Large Skillet For browning ground beef
- 1 Slow Cooker Essential for the long simmer
- 1 Wooden Spoon For breaking up beef
- 4 Ovenproof Bowls For individual servings and broiling
- 1 Baking Sheet To hold bowls under broiler
Ingredients
Main
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- One 28-ounce can diced tomatoes
- One 8-ounce can tomato sauce
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 4 cloves garlic minced
- 1 large yellow onion diced
- 1 bay leaf
- 8 ounces lasagna noodles about 10 noodles, broken into pieces
- Handful chopped fresh basil
- Shredded mozzarella for topping
- Sliced provolone for topping
- Grated Parmesan for topping
Instructions
- In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
- In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
- Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
- Preheat the oven to broil.
- Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.
Notes
1. Ensure the ground beef is well-drained after browning to prevent the soup from becoming greasy. A paper towel-lined plate works perfectly. 2. For deeper flavor, consider adding a mirepoix (diced carrots, celery, onion) to the skillet with the beef after draining, sautéing until tender before adding to the slow cooker. 3. Break the lasagna noodles into varying sizes to mimic traditional lasagna layers and ensure they fit well within the soup. 4. Do not add the fresh basil until just before serving; cooking it for too long will diminish its vibrant flavor and color. 5. When broiling, keep a close eye on the cheese to prevent burning; ovens vary, so adjust time accordingly.