Hearty Slow Cooker Lasagna Soup
A comforting and flavorful slow cooker lasagna soup made with ground beef, marinara, and tender noodles.
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.
Notes
For a lighter seasoning option, you can use one tablespoon of Italian seasoning instead of the custom mix. Enhance the soup's nutrition by adding chopped fresh spinach or small-diced zucchini along with the pasta.