Best Slow Cooker Lasagna Soup Recipes

SLOW COOKER LASAGNA SOUP

Steps:

• Place a skillet over medium-high heat and cook the meat, breaking it with a wooden spoon. Cook until no longer pink and add the onion and garlic. Stir and keep cooking the beef and nicely browned, season with salt and pepper to taste.
• Drain off any excess fat.
• Transfer the meat to the slow cooker and add the other ingredients minus the lasagna noodles. Turn the settings to low and cook for 7 to 8 hours, or set on high for 3 to 4 hours.
• 30 minutes before cooking time ends, break and add the lasagna noodles, stir well and cook, keep an eye on the soup, for the pasta to be al dente.
• When done cooking, serve the soup topped with cheese, parsley, or basil.

SLOW-COOKER LASAGNA SOUP

Steps:

• In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours., Skim fat from soup. Add lasagna; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.

EASY SLOW COOKER LASAGNA SOUP

Steps:

• Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
• Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
• Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

BEST LASAGNA SOUP

Steps:

• In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain., Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.

SLOW-COOKER LASAGNA SOUP

Steps:

• In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
• In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
• Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
• Preheat the oven to broil.
• Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.

SLOW-COOKER LASAGNA SOUP

Steps:

• In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
• Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
• When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
• Top with shredded cheese.

SLOW-COOKER LASAGNA

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, water, tomato paste, salt and oregano. , Spread a fourth of the meat sauce in an ungreased 5-qt. slow cooker. Arrange a third of the noodles over sauce (break the noodles to fit if necessary). Combine cheeses; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce., Cover and cook on low for 4-5 hours or until noodles are tender.