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When creating the perfect lasagna soup, timing is crucial, especially when it comes to the noodles. Slow cooking allows flavors to meld beautifully, but it's essential to add the noodles at the right time to achieve that ideal texture. Overcooked noodles can become mushy, while undercooked noodles may be too firm.

Slow Cooker Lasagna Soup

Warm up your chilly days with a bowl of Cozy Slow Cooker Lasagna Soup! This delicious twist on traditional lasagna combines the rich flavors of ground beef or Italian sausage, creamy ricotta, and tangy mozzarella in a comforting broth. Perfect for busy weeknights, this easy slow cooker recipe fills your home with delightful aromas and nostalgia. Enjoy it with garlic bread and a fresh salad for a satisfying meal that brings everyone together. Experience warmth and comfort like never before!
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Ingredients
  

1 lb ground beef (or Italian sausage for extra flavor)

1 medium onion, diced

3 cloves garlic, minced

4 cups chicken or vegetable broth

2 cans (14.5 oz each) diced tomatoes, undrained

1 can (6 oz) tomato paste

1 can (15 oz) ricotta cheese

2 cups uncooked egg noodles

1 tsp dried basil

1 tsp dried oregano

1/2 tsp red pepper flakes (optional for a kick)

Salt and pepper, to taste

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish

Instructions
 

Brown the Meat: In a skillet over medium heat, brown the ground beef (or sausage) until fully cooked. Drain any excess fat.

    Sauté the Vegetables: Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent, about 3-5 minutes.

      Transfer to Slow Cooker: Move the meat and vegetable mixture to your slow cooker.

        Add Liquids and Seasoning: Pour in the chicken or vegetable broth and add the diced tomatoes (with juices), tomato paste, dried basil, oregano, and red pepper flakes. Season with salt and pepper to taste. Stir well to combine.

          Cook: Cover and cook on low for 6 hours or on high for 3 hours.

            Add Noodles: About 30 minutes before serving, stir in the uncooked egg noodles. If you're on low, see if you can switch it to high for this last half-hour to cook the noodles faster.

              Incorporate Ricotta & Cheese: When the noodles are tender, add the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Stir well until everything is combined and the cheese is melted.

                Serve: Ladle the soup into bowls and sprinkle with the remaining mozzarella and Parmesan cheese. Garnish with chopped fresh basil or parsley. Enjoy!

                  Prep Time, Total Time, Servings: 15 minutes | 6-7 hours | 6 servings