Experience the hearty, comforting essence of a traditional baked lasagna in a simple, slow-cooked soup format. This dish delivers layers of rich, savory flavors and melted cheese without the time-consuming process of layering pasta in a casserole dish. It is an ideal meal for busy weeknights when you desire a filling, restaurant-quality dinner with minimal effort.
List of ingredients
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, freshly ground, divided
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 bay leaf
- 1 cup water
- 8 ounces lasagna noodles, broken
- handful chopped fresh basil
- shredded mozzarella, for topping
- sliced provolone, for topping
- grated parmesan, for topping
step-by-step instructions
- Step: Cook the beef in a large skillet using medium-high heat. Break it into smaller chunks with a wooden spoon. Cook it for approximately 5-8 minutes until brown.
- Step: Add the garlic powder, one teaspoon salt, and half the pepper to the meat. Season thoroughly, then transfer the beef to a towel-lined plate to drain.
- Step: Transfer the beef to a slow cooker. Add the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, one cup of water, and the rest of the salt and pepper. Cook for 5 1/2 hours on high or 7 1/2 hours on low.
- Step: Add the broken pieces of lasagna noodles. Stir, and cook for another 30 minutes.
- Step: Mix the basil in immediately before serving.
- Step: Set the oven to broil and preheat.
- Step: Transfer the soup to oven-safe bowls, and top with a generous amount of mozzarella. Add a slice of provolone and a dash of parmesan. Place the bowls on a baking sheet and melt the cheese under the broiler for approximately 5 to 8 minutes.
- Step: When the cheese starts bubbling, remove it from the oven and serve.
Essential Preparation Techniques
Optimizing the Beef Texture
When browning the meat for this recipe, aim to break it into small, uniform pieces. Smaller crumbles distribute more evenly throughout the soup, ensuring you get a bit of seasoned beef in every spoonful. Draining the fat thoroughly is also important, as it prevents the final soup from having an oily film on the surface.
Achieving Perfectly Cooked Pasta
The timing of the noodles is the most critical element of this recipe. Adding them in the final 30 minutes ensures they reach an al dente texture rather than becoming mushy. If you prefer your pasta firmer, check the texture at the 25-minute mark, as the residual heat from the soup will continue to soften them after the slow cooker is turned off.
Customizing Your Bowl
Substituting Proteins
While ground beef is traditional, ground turkey or even finely crumbled seitan can work as a substitute. If you choose a leaner meat, you may need to add a teaspoon of olive oil to the pan when browning to prevent sticking. For a richer flavor, a blend of ground beef and ground veal provides a more sophisticated, melt-in-the-mouth texture.
Adjusting the Vegetable Profile
If you want to increase the fiber content of your soup, feel free to add finely chopped carrots or celery during the initial slow cooking phase. These vegetables will soften alongside the onions, deepening the flavor of the broth base. Avoid adding delicate vegetables like spinach until the final few minutes of cooking to keep them from losing their color and structure.
Serving and Presentation Ideas
Complementary Bread Pairings
Serving this soup with a side of warm, crusty bread is essential for soaking up the flavorful tomato broth. Garlic bread with a herb-infused butter spread is a classic companion, but you could also serve simple sourdough toast rubbed with a raw garlic clove. For a decadent experience, try a grilled cheese sandwich cut into thin strips for dipping.
Balancing the Acid
Tomato-based soups can sometimes be quite acidic. If you find the flavor too sharp, a small pinch of sugar or a teaspoon of grated carrot can help mellow the acidity without altering the savory profile. Taste the broth after the main simmer and adjust with a tiny amount of salt or a splash of fresh lemon juice if it feels heavy or flat.
Handling and Storage Procedures
Managing Leftovers
If you anticipate leftovers, consider cooking the noodles separately and adding them to individual bowls before serving. This prevents the pasta from absorbing too much broth and becoming soft in the refrigerator. Store the soup base and the cooked pasta in separate airtight containers for the best texture when reheating.
Reheating Guidelines
To reheat the soup, use a stovetop pot over medium heat, stirring occasionally to prevent the bottom from scorching. If the soup has thickened too much in the fridge, add a splash of chicken broth or water to bring it back to the desired consistency. Avoid microwaving the soup if possible, as it can cause the cheese to separate or the meat to toughen.
Frequently Asked Questions
Why did my cheese burn under the broiler?
Broilers vary significantly in intensity, and the distance between the heating element and your bowl plays a major role. Always place the rack in the middle position rather than directly under the element, and keep a constant watch on the bowls, as cheese can transition from perfectly melted to burnt in less than a minute.
Can I prepare this in an Instant Pot instead?
Yes, you can adapt this for a pressure cooker by browning the meat directly in the pot, adding the liquid and aromatics, and cooking on high pressure for 5 minutes. Release the pressure manually, add the dry noodles, and cook for another 3-4 minutes until the pasta is tender, then proceed with the broiling step.
What is the best way to keep the noodles from sticking together?
When you add the broken noodle pieces to the slow cooker, try to distribute them throughout the liquid rather than dumping them in a single pile. Give the soup a gentle stir immediately after adding them and once more halfway through their cooking time to ensure every piece has enough space to hydrate evenly.
How long can I keep this in the freezer?
If you freeze the soup without the noodles, it will maintain its quality for up to 3 months. When you are ready to eat, thaw the base in the refrigerator overnight, bring it to a gentle simmer on the stove, and add fresh noodles for the final stage of cooking to achieve the best possible result.
Print
Slow Cooked Lasagna Soup
- Total Time: PT6H40M
- Yield: 4 servings 1x
- Diet: High Protein
Description
Once you try this Crockpot lasagna soup, you’ll make it all the time! It has all the flavors you love about lasagna in a convenient, fuss-free, one-pot meal.
Ingredients
- 1 pound ground beef
- 1/2 teaspoon garlic powder
- 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, freshly ground, divided
- 4 cups chicken broth
- 1 (28-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 1/4 cup fresh parsley, chopped
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 bay leaf
- 1 cup water
- 8 ounces lasagna noodles, broken
- handful chopped fresh basil
- shredded mozzarella, for topping
- sliced provolone, for topping
- grated parmesan, for topping
Instructions
- Step: Cook the beef in a large skillet using medium-high heat. Break it into smaller chunks with a wooden spoon. Cook it for approximately 5-8 minutes until brown.
- Step: Add the garlic powder, one teaspoon salt, and half the pepper to the meat. Season thoroughly, then transfer the beef to a towel-lined plate to drain.
- Step: Transfer the beef to a slow cooker. Add the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, one cup of water, and the rest of the salt and pepper. Cook for 5 1/2 hours on high or 7 1/2 hours on low.
- Step: Add the broken pieces of lasagna noodles. Stir, and cook for another 30 minutes.
- Step: Mix the basil in immediately before serving.
- Step: Set the oven to broil and preheat.
- Step: Transfer the soup to oven-safe bowls, and top with a generous amount of mozzarella. Add a slice of provolone and a dash of parmesan. Place the bowls on a baking sheet and melt the cheese under the broiler for approximately 5 to 8 minutes.
- Step: When the cheese starts bubbling, remove it from the oven and serve.
Notes
Don’t over-broil the soup during the broiling stage. Monitor it closely to prevent burning. If the soup becomes too thick due to the noodles absorbing liquid, add a little extra water or broth.
- Prep Time: PT20M
- Cook Time: PT6H20M
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 474 kcal
- Sugar: 9.9 g
- Sodium: 1146 mg
- Fat: 9.9 g
- Saturated Fat: 3.1 g
- Unsaturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 46.4 g
- Fiber: 4 g
- Protein: 48.8 g
- Cholesterol: 120 mg