Slow Cooker Lasagna Soup
A comforting and hearty soup packed with the delicious flavors of lasagna, made easy in a slow cooker.
Ingredients
- ground beef (454 grams)
- green bell pepper (1 )
- onion (1 medium)
- diced tomatoes (411 grams)
- crushed tomatoes (794 grams)
- beef broth (946 milliliters)
- sliced mushrooms (113 grams)
- Italian seasoning (2 tsp)
- lasagna noodles (5 )
- shredded mozzarella cheese (120 grams)
- ricotta cheese (4 )
- salt and freshly ground black pepper (1 4)
Instructions
- Crumble ground beef in a large skillet over medium heat. Cook and stir for 5 minutes. Drain.
- Place beef in the bottom of a slow cooker. Add bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Cook on low for 4 hours.
- Add broken lasagna noodles. Cook on low until noodles are tender, about 45 minutes more. Season with salt and pepper to taste.
- Ladle soup into serving bowls. Divide mozzarella cheese between the bowls. Top each bowl with a dollop of ricotta cheese.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 403
- fat: 16 g
- sats: 6 g
- carbs: 35 g
- fibre: 6 g
- protein: 31 g
- salt: 1.05 g