Slow cooker lasagna soup

5 from 8 votes

This easy and delicious soup is a new take on the classic beef lasagna, that is a lot easier to make but tastes just as delicious.

Prep Time10

Cook Time6

Course: Dinner, lunch, Main Course

Cuisine: Italian

Keyword: beef, pasta, tomato

Servings:

Calories: 557kcal

Author: Tonje

Equipment

Slow Cooker

Ingredients

500 g ground beef I use reduced fat
1 tin diced 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

Herbs

1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary

Cheese

5 tablespoon ricotta
25 g grated mozzarella
25 g grated cheddar

Instructions

Pre-cook meat

Heat a small teaspoon 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 ground 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 diced 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

Assembly

Add the soup to a bowl
Top with cheese
Optionally, garnish with fresh herbs

Notes

Store this soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

Replace the meat

I used reduced fat ground beef for my lasagna soup. You can replace this with any other ground meat, like lamb, pork or turkey if that's your preference. For a vegetarian version, add 500 g of chopped mixed vegetables.

Replace the cheese

You 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 herbs

You can replace all the herbs with 3 teaspoon Italian seasoning. I used traditional Italian herbs, but you can experiment as much as you want.

Nutrition