Slow-Cooker Lasagna Soup
Make a delicious, creamy slow cooker lasagna soup with simple ingredients and little hands-on cooking. Great for busy days!
Servings: 5 Servings
Ingredients
- 1 lb lean ground beef
- 4 cups chicken broth
- 24 ounces marinara or other pasta sauce
- 1/2 large yellow onion diced
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 12 ounces lasagna noodles
- 1/2 cup heavy cream
- Salt and pepper to taste
- Toppings (optional) Ricotta, shredded mozzarella, and fresh parsley for serving
Instructions
- In a large skillet, brown the ground beef.
- Add the onion, and cook 1-2 minutes, until soft.
- Add the garlic and cook for 1 minute.
- Add the beef mixture to your crock pot.
- Pour in chicken broth and pasta sauce with the talian seasoning.
- Cook covered on low for 3-4 hours.
- After 3 hours, increase crockpot setting to high, and add the lasagna noodles.
- Continue cooking until the noodles are al dente.
- Stir in heavy cream, and salt and pepper to taste and garnish with parsley.
- Spoon into bowls and top with mozzarella and ricotta cheese to tast.
Notes
Refrigerate leftover soup in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 510kcal | Carbohydrates: 62g | Protein: 32g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 1414mg | Potassium: 957mg | Fiber: 5g | Sugar: 9g | Vitamin A: 957IU | Vitamin C: 11mg | Calcium: 82mg | Iron: 5mg
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