Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup is loaded with beef, tomatoes, Italian seasoning, and three types of cheese to make your favorite comfort food into a quick and easy soup.
- 1 pound ground beef browned and drained
- 24 oz marinara sauce
- 1 bell pepper diced
- 16 oz mushrooms sliced or diced
- 4 cups beef broth
- 1 tbsp Italian Seasoning
- 9 lasagna noodles gluten-free and no boil, broken up
- 1 cup ricotta cheese whole milk
- 1/2 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese
- fresh basil
Brown ground beef, onions, and garlic over medium-high heat until no pink remains. Drain fat and pour into slow cooker.
Add marinara sauce, bell pepper, mushrooms, Italian Seasoning, and beef broth into the slow cooker
Cover and cook on low for 6-8 hours or high for3-4 hours.
Once finished cooking, uncover and add the pasta. Break noodles as you add them. Cover again for 30 minutes or until pasta is cooked. Season with salt and pepper to taste.
Serve immediately and ladle soup into bowls and add ricotta cheese, mozzarella, and Parmesan cheese. Top with fresh basil!
Calories: 396kcal | Carbohydrates: 33g | Protein: 24g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 1013mg | Potassium: 802mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1053IU | Vitamin C: 26mg | Calcium: 185mg | Iron: 3mg