Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup is cozy, cheesy, and full of classic lasagna flavors without the long baking time. Here’s a simple recipe:

Ingredients (serves 4–6)

Soup base:

• 1 lb (450g) ground beef or Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz / 800g) crushed tomatoes
• 4 cups (1 liter) chicken or vegetable broth
• 1 tsp dried basil
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes (optional)
• Salt & pepper to taste

Other:

• 6–8 lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley for garnish

Instructions

1. Brown the meat:
   • In a skillet, cook ground beef/sausage with onion and garlic until meat is browned. Drain excess fat.
2. Combine in slow cooker:
   • Add browned meat mixture, crushed tomatoes, broth, basil, oregano, red pepper flakes, salt, and pepper.
3. Cook:
   • Cover and cook on low for 6–7 hours or high for 3–4 hours.
4. Add noodles:
   • About 30–40 minutes before serving, stir in broken lasagna noodles. Cook until tender.
5. Add cheese:
   • Just before serving, stir in ricotta, half the mozzarella, and half the Parmesan.
6. Serve:
   • Ladle into bowls and sprinkle with remaining mozzarella, Parmesan, and fresh herbs.

💡 Tips:

• For a vegetarian version, skip the meat and add mushrooms or zucchini.
• You can make this ahead and store in the fridge; just reheat before adding the cheese.