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Slow Cooker Lasagna Soup

This dish is the perfect way to enjoy all of your favorite lasagna flavors without all of the hassle. Simply throw all of the ingredients into your slow cooker and let it do its thing. In just a few hours, you'll have a delicious, hearty soup that will keep you warm all winter long.
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Prep Time 10 minutes
Cook Time 4 hours
Servings: 4
Course: Dinner, Main Course
Ingredients Method

Ingredients
  

  • The soup recipe:
  • 1 pound lean ground meat
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon freshly ground pepper
  • 4 cups low-sodium chicken broth
  • 1 24-ounce jar marinara sauce
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 teaspoons Italian Seasoning
  • 1 Parmesan cheese rind optional
  • 8 ounces dried lasagna noodles. Cut into bite-sized pieces 8 to 10 sheets.
  • Serve:
  • 1 cup shredded low-moisture mozzarella cheese
  • 1/2 cup ricotta cheese
  • Fresh basil leaves torn

Method
 

  1. The beef, salt and pepper should be placed in a slow cooker of 6 quarts or more. Use a wooden spoon or a fork to break up the meat. Add the broth and marinara sauce. Combine all ingredients in a bowl. Stir to combine.
  2. Cover and cook for 4 to 5-hours on the HIGH setting or 7 to 8 hours on the Low setting. Add the noodles to the bowl. Cover the pan and reduce heat to low. Cook for about 25 to 35 min.
  3. Discard the Parmesan cheese rind. Place the soup in bowls. Add the mozzarella, the ricotta, basil. Serve immediately