This slow cooker lasagna soup has all the flavors you love from lasagna, thrown together in a slow cooker without all the work and cleanup. I like to add 1/2 pound of Italian sausage to this but it is not necessary.
Ingredients
- 1 pound ground beef
- 1 green bell pepper
- 1 medium onion
- 1 can diced tomatoes , 14.5 ounce
- 1 can crushed tomatoes , 28 ounce
- 1 carton beef broth , 32 ounce
- 1 can sliced mushrooms , 4 ounce
- 2 teaspoons Italian seasoning , or more to taste
- 5 lasagnas noodles
- 0.5 cups shredded mozzarella cheese
- 4 dollopss ricotta cheese
- 0.25 tsps salt and freshly ground black pepper
Instructions
-
1
Crumble ground beef in a large skillet over medium heat. Cook and stir for 5 minutes. Drain.
-
2
Place beef in the bottom of a slow cooker. Add bell pepper, onion, diced tomatoes, crushed tomatoes, beef broth, mushrooms, and Italian seasoning. Cook on low 4 hours.
-
3
Add broken lasagna noodles. Cook on Low until noodles are tender, about 45 minutes more. Season with salt and pepper to taste.
-
4
Ladle soup into serving bowls. Divide mozzarella cheese between the bowls. Top each bowl with a dollop of ricotta cheese.
Nutrition Facts
Per serving
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