Crock Pot Lasagna Soup (Print-Friendly Version)
A slow cooker lasagna soup blending beef, tomatoes, rotini, and cheeses for a cozy, flavorful dish.
# Ingredients Required:
→ Meat and Aromatics
01 -
454 g ground beef
02 -
1 onion, chopped
03 -
3 cloves garlic, minced
→ Tomato Base
04 -
1 can (796 g) crushed tomatoes
05 -
1 can (425 g) tomato sauce
06 -
1 can (170 g) tomato paste
→ Liquids and Seasonings
07 -
960 ml beef broth
08 -
2 teaspoons dried basil
09 -
1 teaspoon dried oregano
10 -
0.5 teaspoon salt
11 -
0.25 teaspoon black pepper
→ Pasta
12 -
180 g uncooked rotini pasta
→ Cheeses and Garnish
13 -
225 g ricotta cheese
14 -
113 g shredded mozzarella cheese
15 -
56 g grated Parmesan cheese
16 -
2 tablespoons parsley, chopped
# Detailed Directions:
01 -
In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
02 -
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
03 -
Transfer the beef, onion, and garlic mixture to the slow cooker. Stir in crushed tomatoes, tomato sauce, tomato paste, and beef broth.
04 -
Incorporate dried basil, dried oregano, salt, and black pepper. Stir thoroughly to combine.
05 -
Cover and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours.
06 -
About 30 minutes before serving, add the uncooked rotini pasta to the slow cooker. Stir well and cook until the pasta is al dente.
07 -
In a small bowl, mix ricotta cheese with chopped parsley.
08 -
Place a dollop of the ricotta mixture into each bowl. Ladle the soup over it, then top with shredded mozzarella and grated Parmesan cheese. Serve immediately.
# Helpful Advice:
01 -
For a richer flavor, substitute ground beef with Italian sausage. Additional vegetables like carrots, zucchini, or spinach can be added. Adjust salt and pepper to taste. Store leftovers refrigerated up to three days.