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Lasagna Soup (Slow Cooker)

Here's how you make Lasagna Soup (Slow Cooker)
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  • Servings: 8
  • Prep: 15m
  • Cook: 6.75h
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • 1 pound ground beef (I used ground chicken)
  • 8 ounces cremini mushrooms (quartered, I used assorted dried mushooms, soaked)
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 garlic cloves, minced
  • 4 cups chicken broth
  • 1 can (14.5 ounce) tomatoes, crushed
  • 1 can (6 ounce) tomato paste
  • 2 teaspoons dried oregano (or 1 Tablespoon fresh, chopped)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 8 ounces dry lasagna noodles (broken in half)
  • 1/4 cup half and half
  • 4 ounce mozzarella cheese, shredded (1/2 cup)
  • 1/2 cup basil leaves
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a skillet over medium high heat cook the beef until browned (5 minutes) and then transfer to a slow cooker (5-6 quart size). Stir in the next 4 ingredients (-garlic). Stir in the next 6 ingredients (-pepper). Cover and cook on low for 6 hours.

  • Step 2: Stir lasagna noodles into the soup and cover and cook on low for 30 minutes. Stir in half and half.

  • Step 3: Divide among 8 bowls and top with the mozzarella and basil.

We hope you enjoy this recipe!

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