Hearty Slow Cooker Lasagna Soup: The Ultimate Comfort Food Recipe
Introduction to Hearty Slow Cooker Lasagna Soup
Imagine coming home after a long day to the warm, inviting aroma of a delicious lasagna soup simmering away in your slow cooker. This Hearty Slow Cooker Lasagna Soup is not just a meal; it’s a hug in a bowl. Perfectly seasoned, loaded with flavor, and oh-so-comforting, this recipe is a must-try for any soup lover, especially those who enjoy the delightful tastes of Italian cuisine.
A Personal Story Behind My Hearty Slow Cooker Lasagna Soup Journey
Growing up, my family often gathered around the dining table for hearty meals that brought us together. Lasagna was a regular feature, and the love for this layered dish inspired me to create a soup version that captures all the beloved flavors without the fuss. This slow cooker lasagna soup is a tribute to those cherished family dinners, bringing nostalgia and warmth to our modern lives.
What Makes This Hearty Slow Cooker Lasagna Soup Recipe Special?
What sets this Hearty Slow Cooker Lasagna Soup apart is its simplicity and depth of flavor. With minimal prep and the convenience of a slow cooker, you can create a comforting meal that tastes like it took hours to prepare. The combination of ground beef, rich marinara, and tender lasagna noodles creates a satisfying dish that’s perfect for any night of the week. Plus, you can customize it by adding your favorite vegetables or spices, making it a versatile option for everyone.
The Full Hearty Slow Cooker Lasagna Soup Recipe
Ingredients
- 2 teaspoons olive oil (optional, for beef)
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 1 (15 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ¼ teaspoon dried rosemary
- ¼ teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- ½ cup freshly grated parmesan
- Salt and pepper to taste
- 1 cup grated mozzarella
- ½ cup ricotta
- Optional garnish: chopped fresh parsley
Instructions
- In a large skillet over medium heat, cook the ground beef until fully done. Drain any excess grease. This step adds flavor and ensures a leaner soup.
- Transfer the cooked beef to the slow cooker. Add the diced onion, minced garlic, broth, marinara sauce, diced tomatoes, and all the dried herbs. Mix everything well to combine all those wonderful flavors.
- Cover the slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours. This slow cooking process allows the flavors to meld beautifully.
- When there are 30 minutes left, stir in the broken lasagna noodles. Cover and continue cooking for another 30-45 minutes, or until the noodles reach your desired tenderness. Keep an eye on it to avoid overcooking the noodles!
- Towards the end of the cooking time, stir in the balsamic vinegar and grated parmesan. Season with salt and pepper to taste. This adds a nice tang and depth to the soup.
- Serve the soup topped with mozzarella, ricotta cheese, and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and consume within 4 days.
Serving Suggestions and Variations for Hearty Slow Cooker Lasagna Soup
This Hearty Slow Cooker Lasagna Soup is delicious on its own, but you can elevate it by serving it with crusty bread or a side salad for a complete meal. For a healthier twist, consider adding chopped spinach or small-diced zucchini along with the pasta. If you enjoy a bit of spice, feel free to increase the red pepper flakes. For a creamier texture, swirl in some extra ricotta when serving.
Frequently Asked Questions About Hearty Slow Cooker Lasagna Soup
Can I make this soup ahead of time?
Yes! You can prepare the soup and store it in the refrigerator for up to 3 days before reheating.
What can I use instead of ground beef?
You can substitute ground turkey or chicken for a lighter option, or even use a plant-based ground meat for a vegetarian version.
How do I reheat leftovers?
Reheat the soup in a saucepan over medium heat, stirring occasionally. Add broth as needed to adjust the consistency. Ensure the soup reaches 165°F for food safety.
Can I freeze this soup?
Yes! This soup freezes well. Just make sure to store it in an airtight container and consume within 3 months. Thaw in the refrigerator overnight before reheating.
No alcoholic drinks allowed, please substitute with a non-alcoholic option.
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 4-8 hours
Total Time: 4 hours 15 minutes – 8 hours 15 minutes
Calories per Serving: 350
Servings: 6
Hearty Slow Cooker Lasagna Soup
Ingredients
Main Ingredients
- 2 teaspoons olive oil optional, for beef
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 5 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 2 cups marinara sauce
- 15 oz diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 0.5 teaspoon onion powder
- 0.5 teaspoon oregano
- 0.25 teaspoon dried rosemary
- 0.25 teaspoon red pepper flakes optional
- 8 pieces lasagna noodles, broken into bite-sized pieces
- 1 teaspoon balsamic vinegar
- 0.5 cup freshly grated parmesan
- 1 cup grated mozzarella
- 0.5 cup ricotta
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- In a large skillet over medium heat, cook the ground beef until fully done. Drain any excess grease.
- Transfer the cooked beef to the slow cooker. Add the diced onion, minced garlic, broth, marinara sauce, diced tomatoes, and all the dried herbs. Mix everything well to combine all those wonderful flavors.
- Cover the slow cooker and cook on Low for 6-8 hours or on High for 3-4 hours. This slow cooking process allows the flavors to meld beautifully.
- When there are 30 minutes left, stir in the broken lasagna noodles. Cover and continue cooking for another 30-45 minutes, or until the noodles reach your desired tenderness.
- Towards the end of the cooking time, stir in the balsamic vinegar and grated parmesan. Season with salt and pepper to taste. This adds a nice tang and depth to the soup.
- Serve the soup topped with mozzarella, ricotta cheese, and a sprinkle of chopped fresh parsley. Store any leftovers in a sealed container in the refrigerator and consume within 4 days.