Best Slow Cooker Lasagna Soup Recipe
This easy lasagna soup is perfect for a cold winter night or any day of the week. Add it to your weekly menu or family night around the table; we'e sure you won't be disappointed.
Servings: 8 servings
Calories: 326kcal
Ingredients
Lasagna soup:
- 1 tablespoon olive oil
- ½ pound ground beef lean
- ½ pound Italian sausage
- 4 cloves garlic minced
- ½ cup onion diced
- 32 oz beef broth (4 cups or 1 box)
- 1 cup vegetable juice
- 28 oz crushed tomatoes 1 can, undrained
- 15 oz diced tomatoes 1 can
- 6-8 dry lasagna noodles broken into small pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Toppings: (optional)
- Ricotta cheese
- Mozzarella cheese
- Shredded parmesan
- Fresh parsley
- Fresh basil
Instructions
- In a large skillet over medium high heat, heat olive oil, and cook ground beef and Italian sausage until half way done, about 3-4 minutes
- Add in garlic and onion and continue to cook until the meat is cooked through, drain grease
- Put mixture into crockpot and add in tomatoes, beef broth, vegetable juice, Italian seasoning, salt and pepper
- Cover and cook on low for 6-7 hours or on high for 4-5 hours
- Add in pasta and cook for an additional 30 minutes or until pasta is tender, season with extra salt and pepper if needed
- To serve, top with cheese, parsley or basil and enjoy
- Store leftovers in refrigerator
Nutrition
Calories: 326kcal | Carbohydrates: 28g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 1200mg | Potassium: 734mg | Fiber: 4g | Sugar: 8g | Vitamin A: 534IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 4mg