Slow Cooker Lasagna Soup

Lasagna Soup, and 6 More of our Favorite Slow Cooker Soups

During the frigid winter months, there’s nothing more comforting than a warm, hearty bowl of soup. And if you had to exert hardly any effort to make the soup? Well, that’s just the icing on the cake. :-) Here's a heartwarming Lasagna Soup that the whole family will love.

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 4 30

Total Time 4 35

Servings

Calories 438kcal

Author Jill Nystul

Ingredients

1 lb. Ground beef cooked and drained
1 Onion diced
3 cloves Garlic minced
6 cups Chicken broth
15 oz Tomatoes diced
4 Tbsp Tomato paste
1 tsp Oregano dried
1 tsp Basil dried
1/2 tsp Rosemary dried
1/2 tsp Thyme dried
1.5 tsp Salt
1 tsp Black pepper
1/2 cup Heavy cream
1/2 cup Parmesan cheese finely shredded
6 oz Pasta dry
1.25 cups mozzarella shredded
8 oz ricotta
2 tbsp parsley chopped

Instructions

Add the ground beef, onion, garlic, can of tomatoes, tomato paste, seasonings, and chicken broth to slow cooker.
Stir the mixture to combine, and cook on High for 4 hours.
Stir in the heavy cream and parmesan cheese, and add the dry pasta noodles. If you’re using large or long noodles, break them into smaller pieces before adding them to the crockpot.
Replace the cover and cook for 30 more minutes, or until the pasta is tender.
Combine ricotta and mozzarella in a separate bowl.
Serve warm, topped with a dollop of the cheese mixture and a sprinkle of fresh parsley.

Nutrition