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To make a tasty Slow Cooker Lasagna Soup, you need: - 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced (any color) - 1 can (28 oz) crushed tomatoes - 4 cups beef or vegetable broth - 8 lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 ½ cups shredded mozzarella cheese - ½ cup grated Parmesan cheese These ingredients form the base of the soup. The meat gives it flavor and protein. The veggies add texture and nutrients. The noodles make it hearty. The cheeses bring creaminess and richness. You can add a few more items for extra taste: - Fresh basil or parsley for garnish - 1 teaspoon sugar to balance the acidity - Salt and pepper to taste These optional ingredients can elevate your soup. Fresh herbs add brightness. A little sugar can make the flavors pop. Seasoning is key to a great soup. Here are my top picks: - 2 teaspoons Italian seasoning - 1 teaspoon dried oregano These seasonings bring warmth and depth to your dish. They work well with the tomatoes and meat. Always taste as you go to find the right balance for your palate. First, heat a skillet over medium heat. Add 1 pound of ground beef or turkey. Cook until it is brown. Stir it well and season with salt and pepper. Once it’s done, drain any extra fat. Transfer the meat to your slow cooker. This gives the soup a nice base. Next, add the diced onion, minced garlic, and diced bell pepper to the slow cooker. Pour in a 28-ounce can of crushed tomatoes and 4 cups of beef or vegetable broth. Add 2 teaspoons of Italian seasoning, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Stir everything until it mixes well. This mix will create a tasty broth. Cover the slow cooker with its lid. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Low and slow lets the flavors blend nicely. You can check the soup about halfway through cooking. This way, you can smell the wonderful aromas. About 30 minutes before serving, break 8 lasagna noodles into pieces. Add them to the soup and stir gently. Let the noodles cook until they are tender. In a small bowl, mix 1 cup of ricotta cheese with a pinch of salt and pepper. When you serve, ladle the soup into bowls. Top each bowl with a spoonful of the ricotta mix. Then, sprinkle 1½ cups of shredded mozzarella and ½ cup of grated Parmesan. Finish with fresh basil or parsley for a beautiful touch. For the best slow cooker lasagna soup, always brown your meat first. This adds deep flavor. Use a good quality broth to boost the taste. I like beef broth for a rich base. Layer your ingredients wisely. Place the meat on the bottom. This helps cook it evenly. Add the veggies next, then the tomatoes and broth. Stir well to mix the flavors. For perfect noodles, break the lasagna sheets into smaller pieces. This helps them cook evenly. Add the noodles about 30 minutes before you serve the soup. This way, they stay firm and do not get mushy. Watch them closely. You want them soft but not falling apart. When serving, use rustic bowls for a cozy feel. Spoon the soup into each bowl. Add a dollop of ricotta on top. This makes a nice contrast. Sprinkle with mozzarella and Parmesan for extra creaminess. Fresh herbs add color and freshness. You can drizzle some olive oil on top for an elegant touch. Serve with crusty bread on the side. This makes a complete meal that everyone will love! {{image_2}} To make a tasty vegetarian version, swap the meat for mushrooms or lentils. Add extra veggies like zucchini and spinach for more flavor. Use vegetable broth instead of beef broth. These changes keep the soup filling and satisfying without meat. You still get that rich, lasagna flavor everyone loves. To make this soup gluten-free, use gluten-free lasagna noodles. Many brands offer tasty options that work well. Just break them into pieces like regular noodles. Check the broth label to ensure it is gluten-free too. Your soup will still be hearty and comforting. If you want to try different proteins, ground chicken or sausage works great. You can also use plant-based meat substitutes for a lighter option. Just brown them in the skillet like you would with beef. Each choice gives the soup a unique twist. Enjoy the variety in flavors! After you enjoy your Slow Cooker Lasagna Soup, store any leftovers in an airtight container. Let the soup cool down first. Then, refrigerate it within two hours. This helps keep it fresh. The soup will last for about three to four days in the fridge. Always check for any off smells before eating. If you want to save some soup for later, freezing is a great choice. First, let the soup cool completely. Next, pour it into freezer-safe bags or containers. Make sure to leave some space for expansion. This soup can stay good in the freezer for up to three months. When you're ready to eat, just thaw it overnight in the fridge. To reheat the soup, you can use a pot on the stove or the microwave. If using the stove, add a splash of broth or water to keep it moist. Heat gently over low heat and stir often. If using the microwave, heat in short bursts, stirring in between. This ensures even heating. Always check that it’s hot all the way through before serving. Enjoy your soup just like the first time! You can store Slow Cooker Lasagna Soup in the fridge for up to four days. Use an airtight container to keep it fresh. For longer storage, freeze it. It will last for up to three months in the freezer. Just remember to let it cool before freezing. Yes! You can make this soup without meat. Use extra veggies like zucchini, mushrooms, or spinach. You can also add beans for protein. This keeps the soup tasty and filling without meat. If you don’t have ricotta cheese, try cottage cheese. Blend it for a smoother texture. Cream cheese also works well for a rich flavor. You can even use mashed tofu for a dairy-free option. To boost the flavor, add more herbs like fresh basil or thyme. A splash of balsamic vinegar adds depth. You can also stir in some red pepper flakes for a spicy kick. Yes, you can cook this soup on the stovetop. Just follow the same steps but use a large pot. Cook it on medium heat for about 30 minutes. Stir often, and add the broken noodles in the last 10 minutes. This blog post shared a fun way to make slow cooker lasagna soup. We covered main and optional ingredients, and shared tips for perfect texture. You learned about variations, storage tips, and answers to common questions. Slow cooker lasagna soup is flexible and hearty. Whether you love meat, veggies, or different flavors, there’s a version for you. Now, it’s time to gather your ingredients and start cooking this delicious dish! Enjoy your meal and the smiles it brings.

Slow Cooker Lasagna Soup

Warm up your kitchen with this delicious Slow Cooker Lasagna Soup, the ultimate comfort food for any day! Just toss in ground meat, veggies, and rich spices, and let your slow cooker do the magic. Perfectly creamy with ricotta and topped with mozzarella, this hearty soup is sure to please everyone. Ready to make your mealtime special? Click through for the full recipe and enjoy a cozy bowl today! #SlowCookerRecipes #LasagnaSoup #ComfortFood #EasyDinnerIdeas
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 can (28 oz) crushed tomatoes

4 cups beef or vegetable broth

2 teaspoons Italian seasoning

1 teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions
 

In a skillet, brown the ground beef or turkey over medium heat. Season with salt and pepper. Once cooked, drain excess fat and transfer to the slow cooker.

    Add the diced onion, garlic, bell pepper, crushed tomatoes, broth, Italian seasoning, oregano, and sugar to the slow cooker with the meat. Stir well to combine.

      Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.

        About 30 minutes before serving, add the broken lasagna noodle pieces to the soup. Stir gently and allow to cook until the noodles are tender.

          In a small bowl, mix the ricotta cheese with a pinch of salt and pepper.

            When ready to serve, ladle the soup into bowls and add a spoonful of the ricotta mixture on top. Sprinkle with shredded mozzarella and grated Parmesan cheese.

              Garnish with fresh basil or parsley for a colorful finish.

                Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                  - Presentation Tips: Serve in rustic bowls and garnish each serving with a drizzle of olive oil and additional fresh herbs for a vibrant look. Pair with crusty bread on the side for a complete meal.