24 Aug Slow cooker lasagna soup with minced beef
This slow cooker lasagna soup is made with traditional lasagna ingredients, and is a great option for feeding a crowd. What I love about this soup is that it’s very hearty and satiating, which means that it will keep me full for a long time. Lasagna soup is a great twist on the classic beef lasagna. It’s just as tasty and just as cheesy, but requires a lot less effort compared to the original.
What do you need to make lasagna soup in the slow cooker?
- Minced beef
- Diced tomatoes
- Tomato paste
- Beef stock or stock cubes
- Lasagna sheets or other pasta
- Italian seasoning or a mix of dried herbs
- Cheese (I used mozzarella, ricotta and cheddar)
How do you make slow cooker lasagna soup?
Cook onion, garlic and minced beef in a pan, then move it to a slow cooker. Add seasoning, water, crumbled stock cube and diced tomatoes. Cook on low setting for 6-8 hours, or on high for 4-6 hours. 45 minutes before serving, snap the lasagna sheets into smaller pieces, and add to the soup. Pour the soup into bowls, and top with cheese and optionally fresh herbs.
Chop the onion and garlic.
Fry the onion for a few minutes until translucent. Add garlic, and fry for 1 more minute.
Add the minced meat, and use a spoon to split it in smaller chunks.
Cook the meat for a few minutes until browned through. Remember to stir occasionally.
Add the meat and onions to the slow cooker. Add the herbs, and stir through to combine.
Add tinned chopped tomatoes, water, stock cube and tomato paste. Stir to combine, and put the lid on.
45 minutes before serving, prepare the lasagna sheets.
Break the sheets into smaller pieces.
Add to the slow cooker and stir through to soak the pasta.
How do you store this slow cooker lasagna soup?
You can store lasagna soup in an airtight container in the fridge for up to 5 days. Alternatively, you can freeze it for up to 3 months. Defrost in the microwave, or in the fridge overnight. Double the recipe and make a big batch, as this recipe is perfect for meal prep!
Can you make this soup without a slow cooker?
Absolutely! Just follow the steps as suggested. Use a pot instead of the slow cooker. Cook the soup for about 1 hour, and it should be ready to serve. Stir occasionally to prevent burning. The slow cooking process will enhance the flavors, and is highly recommended. However if you don’t have access to one, a regular pot will do just fine.
More amazing pasta dishes
- Minced beef pasta bake
- Creamy lemon chicken pasta
- Pasta with broccoli and chicken
- Pasta with roasted tomatoes, feta and basil
- Gnocchi mac and cheese
Slow cooker lasagna soup
- Slow cooker
- 500 g minced beef I use reduced fat
- 1 tin chopped tomatoes 400 g
- 400 ml water
- 3 tsp tomato puree
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 beef stock cube
- 5 lasagna sheets
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried rosemary
- 5 tbsp ricotta
- 25 g grated mozzarella
- 25 g grated cheddar
- Heat a small tsp olive oil in a pan on medium heat
- Add the onion and cook 2-3 minutes until translucent
- Add the garlic and cook for 1 minute while stirring
- Add the minced beef, and cook for 5-6 minutes until the meat has browned through. Use a spoon or spatula to split the meat in smaller pieces, and stir occasionally.
- Add the meat and onions to the slow cooker and turn the heat off the pan.
Add the rest
- To the slow cooker, add the dried herbs and stir
- Crumble the stock cube on top
- Add the tin of chopped tomatoes, including all the liquids
- Add the tomato puree
- Finally, add the water and put the lid on
- Leave the slow cooker for 6-8 hours on low heat, or 4-6 hours on high heat
45 minutes before serving
- Snap the lasagna sheets into smaller pieces, and add to the soup. Stir them into the sauce.
- Add the lid back on and wait for the pasta to cook through
- Add the soup to a bowl
- Top with cheese
- Optionally, garnish with fresh herbs
Replace the meatI used reduced fat minced beef for my lasagna soup. You can replace this with any other minced meat, like lamb, pork or turkey if that's your preference. For a vegetarian version, add 500 g of chopped mixed vegetables.
Replace the cheeseYou can remove the cheese if you prefer, or you can use any other type of cheese. I tend to use whatever I have available, but I definitely prefer mozzarella, ricotta, cheddar and parmesan.
Replace the herbsYou can replace all the herbs with 3 tsp Italian seasoning. I used traditional Italian herbs, but you can experiment as much as you want.