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Slow Cooker Lasagna Soup: Easy One-Pot Dinner in 30 Minutes

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This slow cooker lasagna soup delivers all the rich, comforting flavors of traditional lasagna without the layering or baking. With a savory tomato broth, tender beef, broken lasagna noodles, and a creamy ricotta dollop, it’s a cozy one-pot meal perfect for busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • 1 cup whole milk ricotta cheese
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • Pinch of salt and black pepper
  • Fresh basil leaves, torn (for garnish)
  • Extra Parmesan cheese (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a wooden spoon, until browned all over (6-8 minutes). Drain excess fat, leaving a little behind for flavor. Transfer beef to a 6-quart slow cooker.
  2. In the same skillet, add diced onion and cook over medium heat for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the beef.
  3. Add salt, pepper, oregano, basil, red pepper flakes (if using), chicken broth, crushed tomatoes, diced tomatoes with their juices, tomato paste, and bay leaf to the slow cooker. Stir until tomato paste is fully incorporated.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. About 20-25 minutes before serving, stir in broken lasagna noodles, ensuring they are fully submerged. Cover and cook on high for 20 minutes, or until noodles are tender but still have a slight bite.
  6. While pasta cooks, combine ricotta, Parmesan, chopped parsley, lemon juice, salt, and pepper in a small bowl. Stir until smooth and creamy. Set aside at room temperature.
  7. Remove bay leaf from soup and discard. Ladle soup into bowls, ensuring each serving gets a good mix of broth, meat, and pasta. Top each bowl with a generous dollop of ricotta mixture. Garnish with torn fresh basil and extra Parmesan. Serve immediately.

Notes

Don’t skip browning the meat—it adds essential flavor. Add pasta at the end to prevent mushiness. Undercook pasta slightly as it will continue to cook in hot broth. Let ricotta come to room temperature for best melting. For stovetop version, simmer broth for 45 minutes before adding pasta. Soup thickens as it sits; add broth when reheating. Freeze soup base without pasta for best results.

Nutrition

Keywords: slow cooker lasagna soup, lasagna soup, easy dinner, one-pot meal, comfort food, weeknight dinner, ground beef, ricotta, slow cooker recipe

Find it online: https://evabake.com/slow-cooker-lasagna-soup-easy-one-pot-dinner-in-30-minutes/