Lasagna Soup Slow Cooker

$- 1 pound ground beef or ground turkey - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 8 sheets lasagna noodles, broken into bite-sized pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese (plus extra for garnish) - ½ cup grated Parmesan cheese The key to a great lasagna soup starts with choosing your meat. I love using either ground beef or turkey. Both options add flavor and richness to the dish. Next, I always use crushed tomatoes and a good broth. They create a base that is hearty and comforting. I break the lasagna noodles into small pieces, making them easy to eat and soak up the soup's flavor. Finally, I add a mix of cheeses. Ricotta gives creaminess, while mozzarella brings that melty goodness. - 2 teaspoons Italian seasoning - 1 teaspoon granulated sugar - Salt and freshly ground pepper to taste - Fresh basil leaves for garnish Seasonings are crucial for taste. Italian seasoning brings warmth and depth. A bit of sugar balances the acidity of the tomatoes. I always season with salt and pepper to enhance all the flavors. Fresh basil leaves are a must for garnish. They add a lovely aroma and a touch of freshness that makes every bowl special. To start, I brown 1 pound of ground beef or turkey in a large skillet. I set the heat to medium. I keep stirring until the meat turns brown. This usually takes about 5 to 7 minutes. Next, I add 1 medium onion, finely diced. I stir this in and let it cook until the onion softens. After about 3 minutes, I add 3 cloves of minced garlic. I sauté for 1 more minute, just until I smell the garlic. Now, I transfer the cooked meat and onion mix to my slow cooker. I want every bit of that flavor in the pot. Next, I add one 28-ounce can of crushed tomatoes. Then, I pour in 4 cups of chicken or vegetable broth. To this, I sprinkle in 2 teaspoons of Italian seasoning and 1 teaspoon of granulated sugar. I also season with salt and freshly ground pepper to taste. I mix everything well to make sure the flavors blend. With everything combined, I cover the slow cooker with its lid. I set it to low for 4 to 6 hours. If I’m in a hurry, I can set it to high for 2 to 3 hours. About 30 minutes before I want to serve, I add 8 broken lasagna noodle pieces. I stir gently to make sure they are all submerged in the broth. In the last 10 minutes, I add 1 cup of ricotta cheese and half of the shredded mozzarella cheese. I stir well, letting the cheese melt and blend into the soup. This makes it creamy and rich. When the cooking time is up, I ladle the hot soup into bowls. I garnish each bowl with the remaining mozzarella, a sprinkle of grated Parmesan, and fresh basil leaves. This adds a nice touch and great flavor! - Choosing the right setting (low vs. high) I recommend using the low setting for this lasagna soup. It lets the flavors blend well. Cooking on low for 4 to 6 hours creates a rich taste. If you are short on time, the high setting works too. Just set it for 2 to 3 hours. - Ensuring noodle doneness Add the broken lasagna noodles about 30 minutes before serving. This timing keeps them tender, not mushy. Gently stir to cover the noodles in the broth. This way, they soak up all the flavor. - Adjusting seasoning to taste Taste your soup before serving. If it needs more flavor, add salt and pepper. You can also add more Italian seasoning if you love that herb taste. Always adjust to your liking for the best results. - Adding vegetables for more nutrition For extra health benefits, try adding veggies like spinach or bell peppers. They cook well in the slow cooker and add color. You can toss them in with the other ingredients at the start. This makes your soup heartier and more nutritious. {{image_4}} You can switch the ground beef or turkey for different meats. Try using sausage for a spicy kick. Ground chicken is lighter and still tasty. Each meat brings its own flavor to the soup. This way, you can make it fit your taste. If you want a meatless option, replace the meat with lentils or mushrooms. Lentils add protein and a nice texture. Mushrooms bring a rich, earthy flavor that makes it hearty. Both choices make this soup filling and flavorful without meat. Feel free to add more veggies to your soup. Spinach adds color and nutrients. Bell peppers give it a sweet crunch. These extra ingredients can make your soup even more delicious and healthy. They also help you enjoy a variety of flavors in each bowl. You can store leftover lasagna soup in the fridge. Place it in an airtight container. Make sure it cools down first. It will stay fresh for about 3 to 4 days. When ready to eat, just scoop out the amount you want. Freezing is a great option for lasagna soup. First, let it cool completely. Then, transfer it to a freezer-safe container. Leave some space at the top for expansion. It can last up to 3 months in the freezer. When you want to enjoy it, simply thaw it in the fridge overnight. Reheating lasagna soup is easy. You can use the stove or microwave. For the stove, pour the soup into a pot. Heat it on medium and stir often until warm. In the microwave, use a microwave-safe bowl. Heat it for 1 to 2 minutes, stirring halfway. Always check the temperature before serving. Enjoy your warm and comforting dish! Yes, you can make this lasagna soup ahead of time. The soup tastes even better after sitting for a day. Just prepare it as directed and let it cool. Store it in an airtight container in the fridge. When you're ready to eat, just reheat it on the stove or in the microwave. This makes meal prep easy and gives you more time to enjoy your day. If you want to thicken the lasagna soup, there are a few simple tricks. You can add more lasagna noodles, as they soak up some broth. Another option is to stir in a cornstarch slurry made from water and cornstarch. Mix one tablespoon of cornstarch with two tablespoons of cold water. Add it to the soup and let it cook for a few more minutes. This will help give it a thicker, heartier texture. Lasagna soup is great on its own, but pairing it with sides makes it even better. Consider serving it with crusty garlic bread. The bread is perfect for dipping into the warm soup. A fresh garden salad also works well, adding a crisp contrast. You can even sprinkle some extra cheese or fresh basil on top for a nice touch. Enjoy your comforting meal! In this post, I shared how to make delicious lasagna soup. We covered the main ingredients, from ground meat to cheeses, and looked at spices like Italian seasoning. I shared step-by-step cooking tips for using a slow cooker. Plus, we explored variations like vegetarian options or using different meats. Remember to store leftovers properly and reheat them for the best taste. Lasagna soup is easy and fun to make! Enjoy your tasty creation.$

Indulge in the warmth of Lasagna Soup Delight, a comforting dish that combines hearty ingredients in a delicious bowl! This easy recipe features ground beef or turkey, vibrant crushed tomatoes, cheesy goodness, and flavors that will make your taste buds dance. Perfect for slow cooking, enjoy it with garlic bread or a fresh salad. Click to explore this delicious recipe and elevate your dinner game! #LasagnaSoup #ComfortFood #EasyRecipes #SlowCookerMeals

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Ingredients

1 pound ground beef or ground turkey

1 medium onion, finely diced

3 cloves garlic, minced

1 can (28 oz) crushed tomatoes

4 cups chicken or vegetable broth

2 teaspoons Italian seasoning

1 teaspoon granulated sugar

Salt and freshly ground pepper to taste

8 sheets lasagna noodles, broken into bite-sized pieces

1 cup ricotta cheese

1 cup shredded mozzarella cheese (plus extra for garnish)

½ cup grated Parmesan cheese

Fresh basil leaves for garnish

Instructions

In a large skillet set over medium heat, cook the ground beef or turkey along with the diced onion. Stir occasionally until the meat is browned and cooked through. Once done, drain any excess grease, then add in the minced garlic. Sauté for an additional minute until the garlic becomes fragrant.

Transfer the cooked meat and onion mixture to a slow cooker. Add the crushed tomatoes, chicken or vegetable broth, Italian seasoning, sugar, salt, and freshly ground pepper. Mix everything well to combine.

Cover the slow cooker with its lid and allow it to cook on low for 4 to 6 hours, or if you're in a hurry, on high for 2 to 3 hours.

Approximately 30 minutes before you plan to serve, add the broken lasagna noodle pieces to the soup. Gently stir to ensure the noodles are completely submerged in the broth.

In the final 10 minutes of cooking, add the ricotta cheese and half of the shredded mozzarella to the pot. Stir thoroughly, letting the cheese melt and blend into the soup for a creamy texture.

When the cooking time is complete, ladle the hot soup into bowls. Garnish each serving with the remaining shredded mozzarella cheese, a sprinkle of grated Parmesan, and a few fresh basil leaves for an aromatic finish.

- Prep Time, Total Time, Servings: 15 mins | 6 hours | 6 servings

- Serving Suggestions: Pair this delightful soup with crusty garlic bread or a fresh garden salad for a complete meal. Enjoy the warmth and comfort of this flavorful lasagna soup!