Slow Cooker Lasagna Soup

👉Ingredients:

↪️1 pound ground beef

↪️1/2 onion, diced

↪️1 bell pepper, diced

↪️1 can (28 oz) crushed tomatoes

↪️1 can (14.5 oz) petite diced tomatoes

↪️1 teaspoon minced garlic

↪️1 tablespoon Italian seasoning

↪️4 cups beef broth

↪️12 oz lasagna noodles, broken into small pieces

↪️1/2 cup ricotta cheese

↪️1 cup shredded mozzarella cheese

↪️1 cup shredded parmesan cheese

👉Instructions:

✅️1. Brown the beef:

In a skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat.

✅️2. Add to slow cooker:

Transfer the beef to your slow cooker. Add the diced onion, bell pepper, crushed tomatoes, diced tomatoes, garlic, and Italian seasoning.

✅️3. Add broth:

Pour in the beef broth and stir everything to combine.

✅️4. Cook:

Cover and cook on low for 6–8 hours or on high for 3–4 hours.

✅️5. Add pasta:

Break the lasagna noodles into bite-sized pieces and stir them into the soup. Cook on high for another 30 minutes, or until noodles are tender.

✅️6. Serve:

Spoon the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella, and parmesan cheese.

👉Tips & Variations:

🔹️Vegetarian version: Use plant-based ground meat or skip the meat and add vegetables like zucchini, spinach, or mushrooms.

🔹️Lighter option: Substitute ground beef with ground chicken or turkey.

🔹️Spicy twist: Add red pepper flakes or use spicy Italian sausage instead of beef.

🔹️Flavor boost: Stir in a splash of red wine or a few fresh basil leaves during the last hour of cooking.