Hearty Lasagna Soup Delight
A comforting and satisfying soup that captures all the flavors of classic lasagna with a rich mixture of ground beef, vegetables, and creamy cheeses.
Ingredients
Meat and Vegetables
- 1 pound ground beef Juicy and rich, this beef is the heart of the soup.
- ½ cup onion, diced Aromatic and slightly sweet, onions add depth.
- 1 cup bell pepper, diced Colorful and crisp, bell peppers contribute texture.
- 1 28 oz can crushed tomatoes Provides a luscious base with tangy and sweet flavor.
- 1 14.5 oz can petite diced tomatoes Adds freshness and chunkiness.
- 1 teaspoon minced garlic Elevates the dish with its warm essence.
- 1 tablespoon Italian seasoning Brings an aromatic burst of flavor.
- 4 cups beef broth Infuses the soup with warmth and enhances flavors.
Noodles and Cheese
- 12 ounces lasagna noodles, broken Soak up the flavors and provide heartiness.
- ½ cup ricotta cheese Adds richness and sweetness.
- 1 cup shredded mozzarella cheese Brings cheesiness and comfort.
- 1 cup shredded Parmesan cheese Adds a salty, nutty dimension.
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Transfer the cooked beef to a slow cooker or large pot. Add onion, bell pepper, crushed tomatoes, diced tomatoes, minced garlic, and Italian seasoning. Stir well.
- Pour in the beef broth and stir to incorporate.
Cooking
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Break lasagna noodles into smaller pieces and stir into the soup. Cook on HIGH for another 30 minutes or until noodles are tender.
Serving
- Serve hot, topped with dollops of ricotta, and generous portions of shredded mozzarella and Parmesan cheese.
Notes
Enhance with veggies like zucchini or spinach, or substitute ricotta with mascarpone for creaminess. Add red pepper flakes for a spicy kick. Store leftovers in airtight containers. Soup lasts 3 days in fridge or up to 3 months in freezer.