This hearty Slow Cooker Ground Beef Lasagna Soup is a cozy bowl of goodness. It combines ground beef, rich tomatoes, and cheesy goodness, all simmered to perfection.
Honestly, what’s not to love? It’s like all the best parts of lasagna minus the messy layers. I just toss everything in the slow cooker and let it work its magic! Easy peasy!
Key Ingredients & Substitutions
Ground Beef: Fresh ground beef is great, but you can use ground turkey or chicken for a leaner option. If you’re vegetarian, opt for lentils or a plant-based meat substitute.
Onion & Garlic: Onion adds sweetness, and garlic brings flavor. If you’re in a hurry, use onion powder and garlic powder in a pinch. Just reduce the amounts since they’re more concentrated.
Beef Broth: For a lighter soup, use chicken broth or vegetable broth. It’s okay to use water, but you may want to up the seasoning for more flavor.
Cheeses: I love the melty goodness of mozzarella, but parmesan adds a nice salty kick. If they’re too fancy for your taste, try cheddar or a blend of cheeses!
Egg Noodles: While egg noodles are traditional, you can swap them for any pasta you have on hand, like penne or fusilli. Just adjust the cooking time as needed.
How Do I Get Perfectly Cooked Noodles in Soup?
The key to getting your noodles just right is to add them toward the end of the cooking time. This avoids mushiness. Here’s how I do it:
- Set a timer 30 minutes before you plan to eat. Open the slow cooker, add the uncooked noodles, and give everything a gentle stir.
- Cover the slow cooker again and let the noodles cook. Check them after 20 minutes to avoid overcooking.
- If you’re adding other types of pasta, refer to package instructions for the perfect cooking time.
Your noodles should be tender yet firm! Enjoy the balance of flavors that make this soup so cozy and comforting.
Slow Cooker Ground Beef Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (950ml) beef broth
- 1 (14.5 oz) can diced tomatoes
- 1 (14 oz) can crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
For the Pasta and Cheese:
- 1 cup (85g) uncooked egg noodles (preferably curly rotini or similar)
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 cup (120g) ricotta cheese or plain Greek yogurt, for topping
- Fresh parsley, chopped (for garnish)
Optional:
- Garlic bread or crusty bread for serving
How Much Time Will You Need?
This delicious soup takes about 20 minutes to prep, then you’ll let it cook in the slow cooker. If you’re cooking on low, set aside about 6-7 hours. If you’re in a hurry, cook it on high for about 3-4 hours. Remember to give yourself about 30 additional minutes towards the end for the noodles to cook!
Step-by-Step Instructions:
1. Brown the Meat:
First, grab a skillet and heat it over medium heat. Add the ground beef, diced onion, and minced garlic. Cook everything until the beef is browned and the onions turn soft and translucent. Once it’s cooked, drain any excess fat to keep the soup nice and light.
2. Transfer to Slow Cooker:
Now that your beef mixture is ready, transfer it to a slow cooker. This is going to be the heart of your lasagna soup!
3. Add the Rest of the Ingredients:
In the slow cooker, pour in the beef broth along with the diced tomatoes and crushed tomatoes. Sprinkle in the Italian seasoning, dried basil, and red pepper flakes (if you like a little heat). Finally, season with salt and pepper and give everything a good stir to combine all the flavors.
4. Let It Cook:
Cover the slow cooker and let it do its thing. Cook on low for 6-7 hours or on high for about 3-4 hours. The longer, the better, as the flavors meld together beautifully!
5. Add the Noodles:
A half-hour before you want to eat, gently open the slow cooker. Add the uncooked egg noodles and stir to combine. Cover again and let the noodles cook until they’re tender, which should take about 20-30 minutes.
6. Melt the Cheese:
Once the noodles are cooked, stir in the shredded mozzarella and half of your Parmesan cheese. Allow the cheese to melt right into the soup—it’ll add that creamy, cheesy goodness!
7. Serve and Enjoy!
It’s time to enjoy your delicious creation! Serve the soup hot. Add a generous dollop of ricotta or Greek yogurt on top, sprinkle with fresh parsley, and finish with the remaining Parmesan cheese. And don’t forget the bread on the side if you have it!
8. Optional Side:
If you want to go all out, pair this yumminess with some garlic bread or your favorite crusty bread. Perfect for dipping!
Enjoy every comforting spoonful of this rich, flavorful lasagna soup!
Can I Use Ground Turkey Instead of Beef?
Absolutely! Ground turkey is a great lean alternative to beef. Just follow the same cooking instructions, but be aware that turkey may cook a bit faster, so keep an eye on it!
Can I Make This Soup Gluten-Free?
Yes, you can! Simply substitute the egg noodles with gluten-free pasta. Just make sure to adjust the cooking time based on the pasta type you choose, as gluten-free noodles may cook differently.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can reheat it on the stove or in the microwave until warmed through. If the noodles absorb too much broth, you can add a splash of beef broth or water while reheating.
Can I Freeze This Soup?
Yes, this lasagna soup freezes well! Let it cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Just thaw overnight in the fridge before reheating!