Instructions
1. Prepare the Meat Mixture:
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned.
- Add the diced onion and garlic, sautéing until softened. Drain any excess grease.
2. Combine Ingredients in Slow Cooker:
- Transfer the meat mixture to the slow cooker.
- Stir in crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, basil, chili flakes (if using), tomato paste, sugar, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
3. Add the Pasta:
- About 30 minutes before serving, add the broken lasagna noodles to the slow cooker.
- Stir well, ensuring the noodles are submerged. Add extra water or broth if the soup is too thick.
4. Prepare the Cheesy Topping:
- In a small bowl, mix ricotta, mozzarella, and Parmesan cheeses until combined.
5. Serve the Soup:
- Once the noodles are tender, ladle the soup into bowls.
- Top each serving with a generous dollop of the cheesy mixture.
- Garnish with fresh parsley or basil for added flavor and presentation.
Why You’ll Love This Recipe:
- Comfort Food: It combines the classic flavors of lasagna in a warm, cozy soup.
- Set It and Forget It: Minimal effort is required, making it perfect for busy days.
- Customizable: Add veggies like zucchini, spinach, or mushrooms to boost nutrition.
Tips for Success:
- Make It Creamier: Add a splash of heavy cream or half-and-half at the end of cooking.
- Pasta Texture: For firmer noodles, cook them separately and add just before serving.
- Leftovers: Store soup and cheesy topping separately in the refrigerator for up to 3 days.
This Slow Cooker Lasagna Soup is the perfect mix of simplicity and indulgence. Pair it with garlic bread and a fresh salad for a complete meal that will have everyone asking for seconds! 🍲