Description
A hearty and comforting slow-cooked lasagna soup packed with rich tomato flavor, tender ground beef, Italian herbs, and lasagna noodles—finished with a creamy, cheesy dollop of ricotta, mozzarella, and Parmesan.
Ingredients
- For the Soup:
- 2 pounds ground beef (80/20 blend)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 1 medium green pepper, diced
- 2 tablespoons garlic, minced
- 1 (14 oz) can petite diced tomatoes
- 1 (28 oz) can crushed tomatoes
- 6 cups beef stock or broth
- 3 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 10–12 lasagna noodles, broken into small bite-sized pieces
- For the Cheese Topping:
- 8 ounces ricotta cheese
- 1/2 cup parmesan cheese, shredded
- 1/2 cup mozzarella cheese
- 1/4 teaspoon oregano
- 1/2 teaspoon basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat a large nonstick skillet over medium-high heat. Add ground beef, season with a pinch of salt and pepper, and cook until browned. Drain excess fat and set aside.
- In the same skillet, heat olive oil over medium heat. Sauté the diced onion for about 3 minutes until softened. Add green pepper and cook for another 2 minutes. Add garlic and cook for 1 minute, then remove from heat.
- In a 6 to 7-quart slow cooker, add the browned beef followed by the sautéed onion, pepper, and garlic mixture.
- Add petite diced tomatoes, crushed tomatoes, beef stock, basil, oregano, salt, and pepper. Stir well to combine. Cover and cook on high for 3 hours or low for 6 hours.
- After the initial cook time, stir in broken lasagna noodles. Cover and cook on high for 30–40 minutes, stirring occasionally to prevent sticking, until noodles are tender.
- While noodles are cooking, combine ricotta, mozzarella, Parmesan, basil, oregano, salt, and pepper in a small bowl to make the cheese topping.
- To serve, ladle hot soup into bowls and top each with a generous spoonful of the cheese mixture. Garnish with fresh basil if desired.
Notes
- Break lasagna noodles into similar-sized pieces for even cooking.
- For extra richness, add a splash of cream to the soup before serving.
- Use low-sodium broth to better control salt levels.
- This soup freezes well (without the cheese topping) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 880mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg
