Description
This soul-warming lasagna soup captures the rich, comforting flavors of a traditional Italian casserole in a convenient, spoonable format. Perfectly slow-cooked for deep, savory notes, it combines ground beef, aromatic vegetables, crushed tomatoes, and broken lasagna noodles in a luxurious broth. Topped with creamy ricotta and gooey mozzarella, it is the ultimate stress-free weeknight dinner for the whole family.
Ingredients
1 pound lean ground beef
1 green bell pepper, chopped
1 medium onion, diced
1 (14.5 ounce) can petite diced tomatoes
1 (28 ounce) can crushed tomatoes
1 (32 ounce) carton beef broth
1 (4 ounce) can sliced mushrooms
2 teaspoons Italian seasoning
5 lasagna noodles, broken into pieces
1/2 cup shredded mozzarella cheese
4 dollops ricotta cheese
Salt and pepper to taste
Instructions
Brown the ground beef in a skillet over medium heat until fully cooked and drain the fat.
Transfer the cooked beef to a slow cooker.
Add the bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning to the slow cooker.
Stir well, cover, and cook on low for 4 hours.
Add the broken lasagna noodles to the slow cooker, cover, and cook for an additional 45 minutes or until noodles are tender.
Serve hot, topped with a sprinkle of mozzarella cheese and a dollop of ricotta cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of beef broth if the soup has thickened too much. You can customize by adding fresh spinach or swapping beef for ground turkey.
- Prep Time: 15
- Cook Time: 285
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian