Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup combines seasoned ground beef, marinara, broth, tender noodles, ricotta, and mozzarella for an easy, hearty dinner.

Prep: 15 min · Cook: 270 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tsp italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 4 cups beef broth
• 2 cups marinara sauce
• 6 oz lasagna noodles
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and the center reaches 160°F, about 8 minutes. Drain excess fat. (about 8 min) — Medium-high heat; beef to 160°F
2. Add the onion and cook until softened, about 4 minutes. Stir in the garlic, Italian seasoning, salt, and pepper; cook for 30 seconds. (about 5 min) — Medium heat
3. Transfer the beef mixture to a 6-quart slow cooker. Stir in the broth and marinara sauce. Cover and cook on LOW for 3 1/2 hours. (about 210 min) — Low slow-cooker setting
4. Break the lasagna noodles into bite-size pieces and stir them into the hot soup. Cover and cook on HIGH until the noodles are tender, 25 to 35 minutes. (about 30 min) — High slow-cooker setting
5. Ladle the soup into bowls and top each serving with ricotta and mozzarella. Let stand for 2 minutes before serving. (about 2 min)