Slow Cooker Lasagna Soup
This lasagna soup could not be easier or more delicious. Slow cooked all day to perfection with a blend of beef, cheese and noodles, it's a weeknight family favorite for those cold winter months.
Ingredients
- 1 lb ground beef
- 2 14 oz cans chicken broth
- 2 14 oz cans diced tomatoes
- 1 tsp onion powder
- 2 tsp minced garlic
- 1/2 tbsp Italian seasoning
- 1 tsp kosher salt
- 1/4 tsp pepper
- 3 tbsp tomato paste
- 8 oz dry lasagna noodles
- 1/2 cup shredded parmesan cheese
- 1 1/4 cup shredded mozzarella cheese
- 8 oz. ricotta cheese
Instructions
- In a frying pan, cook ground beef until completely cooked through.
- When done, add ground beef to slow cooker along with seasonings, chicken broth, diced tomatoes, and tomato paste and mix well.
- Cover and cook on low for 8 hours or on high for 4-6 hours.
- 30-45 minutes before serving, break up lasagna noodles and add to slow cooker.
- Cover and allow to cook for an additional 30-45 minutes until lasagna noodles are soft.
- When noodles are soft, add in parmesan and mozzarella cheese to lasagna soup and mix until cheese has melted and is well incorporated.
- Serve and top with a dollop of ricotta cheese.
Nutrition
Calories: 383kcalCarbohydrates: 24gProtein: 23gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 73mgSodium: 613mgPotassium: 337mgFiber: 1gSugar: 2gVitamin A: 391IUVitamin C: 2mgCalcium: 247mgIron: 2mg
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