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A bowl of slow cooker lasagna soup served with a slice of garlic bread.

Slow Cooker Lasagna Soup

Robyn
This slow cooker lasagna soup is the perfect comforting family dinner! Minced beef is cooked in a rich tomato sauce, then the pasta is added in the last half hour of cooking and absorbs all that flavour. Topped with 3 cheeses before serving, it has all the flavours of classic lasagna!
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course dinner
Cuisine International
Servings 4 -6 people
Calories 789 kcal

Equipment

  • Non-stick frying pan or skillet.
  • slow cooker (crock pot)

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 450 g beef mince
  • 2 tablespoons tomato puree (tomato paste)
  • 1 large carrot peeled and diced
  • 1 stick celery finely diced
  • 800 g crushed / diced tomatoes
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried thyme
  • 1 litre chicken or beef stock
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 8 lasagne noodles / sheets broken into bite size pieces

Topping:

  • 150 g ricotta
  • 200 g mozzarella grated
  • 50 g parmesan freshly grated
  • pinch nutmeg optional
  • fresh parsley to serve, optional

Instructions
 

  • Heat the oil in a large frying pan / sauté pan over a medium heat and sauté the diced onion until softened – around 5-7 minutes. Stir in the minced garlic and sauté for a minute, or until fragrant. Tip in to slow cooker / crock pot.
  • Using the same pan, add the ground beef and cook over a high heat, breaking it up with a wooden spoon until browned. If needed, drain off any fat.
  • Stir in the tomato puree and cook for a minute then tip into the slow cooker with the onion and garlic.
  • Add the chopped carrot, chopped celery, crushed tomatoes, dried oregano, basil, rosemary and thyme, stock, salt and black pepper to the slow cooker, cover with the lid and cook on low for 8 hours.
  • 30 minutes from the end of cooking add the broken lasagna noodles, stirring them in to make sure they are covered in sauce. Turn the slow cooker up to HIGH and cook until the pasta is al dente.
  • Meanwhile, in a small bowl combine the ricotta with the mozzarella, parmesan, pinch of nutmeg. Set aside.
  • Ladle the soup into bowls and top with a tablespoon of the cheese mixture and sprinkle with fresh parsley. Serve straight away.

Notes

INGREDIENTS
  • Olive oil – or use another neutral oil like vegetable oil.
  • Minced beef – also known as ground beef. For extra flavour, use half beef and substitute the other half with Italian sausage.
  • Carrot and Celery – these add to the flavour of the soup; however you can substitute with capsicum / peppers or grated zucchini / courgette.
  • Garlic – either use fresh garlic or 4 teaspoons of jarred minced garlic.
  • Tomato puree – also known as tomato paste. This adds a rich tomato flavour to the soup.
  • Diced tomatoes – or crushed tomatoes. Use plain tomatoes not ones flavoured with herbs.
  • Dried herbs – dried oregano, basil, rosemary, and thyme add flavour the soup. Substitute with 1 teaspoon Italian seasoning.
  • Chicken or beef stock – I recommend using a low sodium chicken stock / broth to prevent the soup from being too salty, or beef stock for a meatier flavour. If you have some homemade vegetable stock, that will also work but it will produce a lighter, less rich soup.
  • Lasagne sheets – dry instant lasagna sheets/ noodles. I recommend using dried sheets / noodles rather than fresh as they are less likely to clump together. Break them into bite size pieces to make them easier to eat. The weight of 8 noodles is approx. 9 oz / 250g.
  • Ricotta – I recommend using whole milk ricotta rather than skim ricotta for a richer, creamier taste. Substitute with cottage cheese.
  • Mozzarella – this provides the stringy gooiness that is so good in traditional lasagna recipes!
  • Parmesan – for extra cheesy flavour. For the best flavour, use fresh parmesan and finely grate it yourself.
  • Nutmeg – this is optional, but a small pinch of nutmeg mixed into the cheese makes their flavours pop!
  • Fresh parsley – or fresh basil, to serve.
TIPS
  • Roughly break the noodles into 1-2 inch (2.5 – 5cm) pieces to make them easier to eat with a spoon.
  • You can cook the soup on high for 4 hours.
  • You shouldn’t need any extra oil when frying the ground beef, especially if using a non-stick pan.
  • Don’t add the pasta to the slow cooker / crock pot at the beginning of cooking, otherwise it will overcook and become mushy.
  • If you prefer al dente pasta, cook the broken lasagne sheets separately and then stir into the soup just before serving.
  • I recommend serving the soup immediately – the pasta continues to cook and to absorb the liquid as it sits.
  • Don’t let the soup sit in your slow cooker with the lid on, as the pasta will overcook.

Nutrition

Calories: 789kcalCarbohydrates: 64gProtein: 59gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.4gCholesterol: 144mgSodium: 1586mgPotassium: 1413mgFiber: 5gSugar: 13gVitamin A: 3947IUVitamin C: 24mgCalcium: 601mgIron: 7mg
Keyword beef mince slow cooker, lasagna soup, slow cooker lasagna soup

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