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Slow Cooker Creamy Lasagna Soup Easy Comfort Food

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- 1 lb ground beef (or turkey for a lighter option) - 1 onion, diced - 3 cloves garlic, minced - 2 cups diced tomatoes (canned) - 4 cups chicken or vegetable broth - 1 cup tomato sauce The main ingredients are key to building flavor in your soup. Ground beef or turkey adds protein. Diced onion and minced garlic bring out a savory base. Canned diced tomatoes add texture and sweetness. Broth and tomato sauce provide the liquid base and depth. - 1 teaspoon Italian seasoning - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese Seasoning is vital for taste. Italian seasoning and dried basil create a lovely herb flavor. Sugar balances the acidity of tomatoes. The cheeses not only add creaminess but also richness. Ricotta makes it smooth, while mozzarella and Parmesan melt beautifully. - Fresh basil for garnish - Variations such as vegetables or different meats Optional ingredients can elevate your soup. Fresh basil adds a burst of color and flavor on top. You can also mix in veggies like spinach or zucchini for more nutrition. Other meats can change the taste, making this soup versatile. To start, I heat a large skillet over medium heat. I add one pound of ground beef, but you can use turkey if you want a lighter meal. I break it apart with a spatula as it cooks. I let it brown fully and drain any extra fat. Next, I add one diced onion and three minced garlic cloves. I cook them for about three to four minutes. The onions should look clear and smell great. After cooking, I move the beef, onions, and garlic to the slow cooker. I add two cups of diced tomatoes, four cups of chicken or vegetable broth, and one cup of tomato sauce. Then, I sprinkle in one teaspoon each of Italian seasoning and dried basil. I also add one teaspoon of sugar, plus salt and pepper to taste. I stir everything well, cover it, and let it cook. You can set the slow cooker on low for four to six hours or high for two to three hours. About 30 minutes before I plan to serve the soup, I stir in eight broken lasagna noodles. I cover the pot again and let the noodles cook until they are tender. Once the noodles are done, I add one cup of ricotta cheese, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. I stir gently until the cheese melts and the soup becomes creamy. At this point, I taste the soup and adjust the seasoning if needed. If it seems too thick, I can add a bit more broth to get the right texture. To get the right creaminess, adjust the cheese. If you want a thicker soup, add more ricotta or mozzarella. For a thinner soup, just add broth. This way, you control the texture based on your taste. Seasoning can make a big difference. I suggest trying extra Italian seasoning or a pinch of red pepper flakes for heat. Always taste your soup before serving. This lets you adjust spices and salt to your liking. For the best results, cook your soup on low for 4 to 6 hours. This gives flavors time to blend. If you're short on time, high for 2 to 3 hours works too. Just make sure to check the noodles for doneness. They should be soft but not mushy. {{image_2}} You can make this soup healthier with a few easy swaps. Try using turkey instead of beef. Turkey is leaner and still packs great flavor. You can also add more veggies. Spinach and zucchini work well. They boost nutrition without changing the taste too much. To spice things up, add red pepper flakes. This brings a nice kick to the soup. You can also try different cheeses. Swap mozzarella for gouda or fontina. These cheeses add unique flavors that can change the whole dish. If you need a gluten-free meal, use gluten-free lasagna noodles. They cook well and taste great in the soup. You can also choose gluten-free broth. This keeps the soup tasty and safe for those with gluten sensitivities. To keep your lasagna soup fresh, store it in airtight containers. This helps to keep moisture in and air out. You can keep it in the fridge for about 3 to 4 days. If you plan to eat it later, make sure you let it cool before sealing the container. If you want to save some for later, freezing is a great option. Let the soup cool completely before pouring it into freezer-safe bags or containers. Be sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to 3 months. To enjoy it again, thaw it overnight in the fridge. You can reheat the soup on the stovetop or in the microwave. For the stovetop, heat it on medium until warm. Stir often to avoid sticking. If using the microwave, heat in short bursts of one to two minutes. Stir in between to heat evenly. If the soup seems too thick after storage, add a little broth to reach the right texture. Enjoy your warm and creamy soup! To make this soup vegetarian, simply swap the ground beef for a plant-based meat. You can use lentils or mushrooms for texture. Use vegetable broth instead of chicken broth. This keeps all the flavor while making it meat-free. You can use whole lasagna noodles, but they will need a bit more time to cook. Just break them into smaller pieces first, so they fit well in the soup. This helps them absorb the great flavors while cooking. This soup pairs well with a simple side salad or garlic bread. A fresh Caesar salad adds crunch and flavor. You can also serve it with crusty bread for dipping. Cooking on low takes about 4 to 6 hours. Cooking on high takes about 2 to 3 hours. The low setting lets flavors blend better, but both ways give you a tasty soup. Yes, you can prepare this soup ahead of time. Just chop your ingredients and store them in the fridge. Add the ingredients to the slow cooker when you're ready to cook. This saves time and makes meal prep easy. In this blog post, I shared how to make delicious Slow Cooker Creamy Lasagna Soup. We explored key ingredients like ground beef, tomatoes, and cheese. I provided step-by-step cooking methods, helpful tips for creaminess and flavor, and variations for health and taste preferences. Remember, you can adjust the recipe to suit your needs. This soup is not just tasty; it's also easy to make and store. Enjoy your cooking and the delicious results! Your slow cooker will become your best friend.

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Craving a warm, hearty meal without much fuss? Let me introduce you to my Slow Cooker Creamy Lasagna Soup, a dish that brings all the classic flavors of lasagna right to your bowl! Packed with ground beef, rich cheeses, and comforting spices, this easy comfort food will delight your taste buds. Follow my simple recipe, and you’ll have a family-friendly meal simmering away while you relax. Ready to dig in?

Ingredients

Main Ingredients

– 1 lb ground beef (or turkey for a lighter option)

– 1 onion, diced

– 3 cloves garlic, minced

– 2 cups diced tomatoes (canned)

– 4 cups chicken or vegetable broth

– 1 cup tomato sauce

The main ingredients are key to building flavor in your soup. Ground beef or turkey adds protein. Diced onion and minced garlic bring out a savory base. Canned diced tomatoes add texture and sweetness. Broth and tomato sauce provide the liquid base and depth.

Seasoning and Cheese

– 1 teaspoon Italian seasoning

– 1 teaspoon dried basil

– 1 teaspoon sugar

– Salt and pepper to taste

– 1 cup ricotta cheese

– 1 cup mozzarella cheese, shredded (plus extra for topping)

– 1/2 cup grated Parmesan cheese

Seasoning is vital for taste. Italian seasoning and dried basil create a lovely herb flavor. Sugar balances the acidity of tomatoes. The cheeses not only add creaminess but also richness. Ricotta makes it smooth, while mozzarella and Parmesan melt beautifully.

Optional Ingredients

– Fresh basil for garnish

– Variations such as vegetables or different meats

Optional ingredients can elevate your soup. Fresh basil adds a burst of color and flavor on top. You can also mix in veggies like spinach or zucchini for more nutrition. Other meats can change the taste, making this soup versatile.

Step-by-Step Instructions

Cooking the Meat

To start, I heat a large skillet over medium heat. I add one pound of ground beef, but you can use turkey if you want a lighter meal. I break it apart with a spatula as it cooks. I let it brown fully and drain any extra fat. Next, I add one diced onion and three minced garlic cloves. I cook them for about three to four minutes. The onions should look clear and smell great.

Transferring to Slow Cooker

After cooking, I move the beef, onions, and garlic to the slow cooker. I add two cups of diced tomatoes, four cups of chicken or vegetable broth, and one cup of tomato sauce. Then, I sprinkle in one teaspoon each of Italian seasoning and dried basil. I also add one teaspoon of sugar, plus salt and pepper to taste. I stir everything well, cover it, and let it cook. You can set the slow cooker on low for four to six hours or high for two to three hours.

Adding Noodles and Cheese

About 30 minutes before I plan to serve the soup, I stir in eight broken lasagna noodles. I cover the pot again and let the noodles cook until they are tender. Once the noodles are done, I add one cup of ricotta cheese, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. I stir gently until the cheese melts and the soup becomes creamy. At this point, I taste the soup and adjust the seasoning if needed. If it seems too thick, I can add a bit more broth to get the right texture.

Tips & Tricks

Achieving Creaminess

To get the right creaminess, adjust the cheese. If you want a thicker soup, add more ricotta or mozzarella. For a thinner soup, just add broth. This way, you control the texture based on your taste.

Flavor Enhancement

Seasoning can make a big difference. I suggest trying extra Italian seasoning or a pinch of red pepper flakes for heat. Always taste your soup before serving. This lets you adjust spices and salt to your liking.

Cooking Recommendations

For the best results, cook your soup on low for 4 to 6 hours. This gives flavors time to blend. If you’re short on time, high for 2 to 3 hours works too. Just make sure to check the noodles for doneness. They should be soft but not mushy.

Variations

Healthy Substitutions

You can make this soup healthier with a few easy swaps. Try using turkey instead of beef. Turkey is leaner and still packs great flavor. You can also add more veggies. Spinach and zucchini work well. They boost nutrition without changing the taste too much.

Different Flavor Profiles

To spice things up, add red pepper flakes. This brings a nice kick to the soup. You can also try different cheeses. Swap mozzarella for gouda or fontina. These cheeses add unique flavors that can change the whole dish.

Gluten-Free Options

If you need a gluten-free meal, use gluten-free lasagna noodles. They cook well and taste great in the soup. You can also choose gluten-free broth. This keeps the soup tasty and safe for those with gluten sensitivities.

Storage Info

Refrigerating Leftovers

To keep your lasagna soup fresh, store it in airtight containers. This helps to keep moisture in and air out. You can keep it in the fridge for about 3 to 4 days. If you plan to eat it later, make sure you let it cool before sealing the container.

Freezing the Soup

If you want to save some for later, freezing is a great option. Let the soup cool completely before pouring it into freezer-safe bags or containers. Be sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to 3 months. To enjoy it again, thaw it overnight in the fridge.

Reheating Instructions

You can reheat the soup on the stovetop or in the microwave. For the stovetop, heat it on medium until warm. Stir often to avoid sticking. If using the microwave, heat in short bursts of one to two minutes. Stir in between to heat evenly. If the soup seems too thick after storage, add a little broth to reach the right texture. Enjoy your warm and creamy soup!

FAQs

How do I make Slow Cooker Creamy Lasagna Soup vegetarian?

To make this soup vegetarian, simply swap the ground beef for a plant-based meat. You can use lentils or mushrooms for texture. Use vegetable broth instead of chicken broth. This keeps all the flavor while making it meat-free.

Can I use whole lasagna noodles instead of broken ones?

You can use whole lasagna noodles, but they will need a bit more time to cook. Just break them into smaller pieces first, so they fit well in the soup. This helps them absorb the great flavors while cooking.

What can I serve with this soup?

This soup pairs well with a simple side salad or garlic bread. A fresh Caesar salad adds crunch and flavor. You can also serve it with crusty bread for dipping.

How long does it take to cook on high versus low?

Cooking on low takes about 4 to 6 hours. Cooking on high takes about 2 to 3 hours. The low setting lets flavors blend better, but both ways give you a tasty soup.

Can I prepare this soup ahead of time?

Yes, you can prepare this soup ahead of time. Just chop your ingredients and store them in the fridge. Add the ingredients to the slow cooker when you’re ready to cook. This saves time and makes meal prep easy.

In this blog post, I shared how to make delicious Slow Cooker Creamy Lasagna Soup. We explored key ingredients like ground beef, tomatoes, and cheese. I provided step-by-step cooking methods, helpful tips for creaminess and flavor, and variations for health and taste preferences. Remember, you can adjust the recipe to suit your needs. This soup is not just tasty; it’s also easy to make and store. Enjoy your cooking and the delicious results! Your slow cooker will become your best friend.

- 1 lb ground beef (or turkey for a lighter option) - 1 onion, diced - 3 cloves garlic, minced - 2 cups diced tomatoes (canned) - 4 cups chicken or vegetable broth - 1 cup tomato sauce The main ingredients are key to building flavor in your soup. Ground beef or turkey adds protein. Diced onion and minced garlic bring out a savory base. Canned diced tomatoes add texture and sweetness. Broth and tomato sauce provide the liquid base and depth. - 1 teaspoon Italian seasoning - 1 teaspoon dried basil - 1 teaspoon sugar - Salt and pepper to taste - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded (plus extra for topping) - 1/2 cup grated Parmesan cheese Seasoning is vital for taste. Italian seasoning and dried basil create a lovely herb flavor. Sugar balances the acidity of tomatoes. The cheeses not only add creaminess but also richness. Ricotta makes it smooth, while mozzarella and Parmesan melt beautifully. - Fresh basil for garnish - Variations such as vegetables or different meats Optional ingredients can elevate your soup. Fresh basil adds a burst of color and flavor on top. You can also mix in veggies like spinach or zucchini for more nutrition. Other meats can change the taste, making this soup versatile. To start, I heat a large skillet over medium heat. I add one pound of ground beef, but you can use turkey if you want a lighter meal. I break it apart with a spatula as it cooks. I let it brown fully and drain any extra fat. Next, I add one diced onion and three minced garlic cloves. I cook them for about three to four minutes. The onions should look clear and smell great. After cooking, I move the beef, onions, and garlic to the slow cooker. I add two cups of diced tomatoes, four cups of chicken or vegetable broth, and one cup of tomato sauce. Then, I sprinkle in one teaspoon each of Italian seasoning and dried basil. I also add one teaspoon of sugar, plus salt and pepper to taste. I stir everything well, cover it, and let it cook. You can set the slow cooker on low for four to six hours or high for two to three hours. About 30 minutes before I plan to serve the soup, I stir in eight broken lasagna noodles. I cover the pot again and let the noodles cook until they are tender. Once the noodles are done, I add one cup of ricotta cheese, one cup of shredded mozzarella cheese, and half a cup of grated Parmesan cheese. I stir gently until the cheese melts and the soup becomes creamy. At this point, I taste the soup and adjust the seasoning if needed. If it seems too thick, I can add a bit more broth to get the right texture. To get the right creaminess, adjust the cheese. If you want a thicker soup, add more ricotta or mozzarella. For a thinner soup, just add broth. This way, you control the texture based on your taste. Seasoning can make a big difference. I suggest trying extra Italian seasoning or a pinch of red pepper flakes for heat. Always taste your soup before serving. This lets you adjust spices and salt to your liking. For the best results, cook your soup on low for 4 to 6 hours. This gives flavors time to blend. If you're short on time, high for 2 to 3 hours works too. Just make sure to check the noodles for doneness. They should be soft but not mushy. {{image_2}} You can make this soup healthier with a few easy swaps. Try using turkey instead of beef. Turkey is leaner and still packs great flavor. You can also add more veggies. Spinach and zucchini work well. They boost nutrition without changing the taste too much. To spice things up, add red pepper flakes. This brings a nice kick to the soup. You can also try different cheeses. Swap mozzarella for gouda or fontina. These cheeses add unique flavors that can change the whole dish. If you need a gluten-free meal, use gluten-free lasagna noodles. They cook well and taste great in the soup. You can also choose gluten-free broth. This keeps the soup tasty and safe for those with gluten sensitivities. To keep your lasagna soup fresh, store it in airtight containers. This helps to keep moisture in and air out. You can keep it in the fridge for about 3 to 4 days. If you plan to eat it later, make sure you let it cool before sealing the container. If you want to save some for later, freezing is a great option. Let the soup cool completely before pouring it into freezer-safe bags or containers. Be sure to leave some space at the top, as liquids expand when frozen. You can freeze it for up to 3 months. To enjoy it again, thaw it overnight in the fridge. You can reheat the soup on the stovetop or in the microwave. For the stovetop, heat it on medium until warm. Stir often to avoid sticking. If using the microwave, heat in short bursts of one to two minutes. Stir in between to heat evenly. If the soup seems too thick after storage, add a little broth to reach the right texture. Enjoy your warm and creamy soup! To make this soup vegetarian, simply swap the ground beef for a plant-based meat. You can use lentils or mushrooms for texture. Use vegetable broth instead of chicken broth. This keeps all the flavor while making it meat-free. You can use whole lasagna noodles, but they will need a bit more time to cook. Just break them into smaller pieces first, so they fit well in the soup. This helps them absorb the great flavors while cooking. This soup pairs well with a simple side salad or garlic bread. A fresh Caesar salad adds crunch and flavor. You can also serve it with crusty bread for dipping. Cooking on low takes about 4 to 6 hours. Cooking on high takes about 2 to 3 hours. The low setting lets flavors blend better, but both ways give you a tasty soup. Yes, you can prepare this soup ahead of time. Just chop your ingredients and store them in the fridge. Add the ingredients to the slow cooker when you're ready to cook. This saves time and makes meal prep easy. In this blog post, I shared how to make delicious Slow Cooker Creamy Lasagna Soup. We explored key ingredients like ground beef, tomatoes, and cheese. I provided step-by-step cooking methods, helpful tips for creaminess and flavor, and variations for health and taste preferences. Remember, you can adjust the recipe to suit your needs. This soup is not just tasty; it's also easy to make and store. Enjoy your cooking and the delicious results! Your slow cooker will become your best friend.

Slow Cooker Creamy Lasagna Soup

Warm up with this delicious Slow Cooker Creamy Lasagna Soup that combines all your favorite flavors in a comforting bowl! This easy recipe features ground beef, rich cheeses, and tender lasagna noodles simmered to perfection in your slow cooker. Perfect for busy weeknights or meal prep, it's sure to please the whole family. Click through to discover the full recipe and bring creamy goodness to your dinner table!
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Ingredients
  

1 lb ground beef (or turkey for a lighter option)

1 onion, diced

3 cloves garlic, minced

2 cups diced tomatoes (canned)

4 cups chicken or vegetable broth

1 cup tomato sauce

1 teaspoon Italian seasoning

1 teaspoon dried basil

1 teaspoon sugar

Salt and pepper to taste

8 lasagna noodles, broken into pieces

1 cup ricotta cheese

1 cup mozzarella cheese, shredded (plus extra for topping)

1/2 cup grated Parmesan cheese

Fresh basil leaves for garnish (optional)

Instructions
 

In a large skillet over medium heat, brown the ground beef, breaking it apart as it cooks until fully browned. Drain any excess fat.

    Add the diced onion and garlic to the skillet, cooking until the onions are translucent and fragrant (about 3-4 minutes).

      Transfer the cooked beef, onions, and garlic to the slow cooker. Add in the diced tomatoes, chicken or vegetable broth, tomato sauce, Italian seasoning, dried basil, sugar, salt, and pepper.

        Stir well to combine and cover. Cook on low for 4-6 hours or on high for 2-3 hours.

          About 30 minutes before serving, stir in the broken lasagna noodles, then cover and continue cooking until the noodles are tender.

            Once the noodles are cooked, add the ricotta cheese, mozzarella cheese, and Parmesan cheese. Stir gently to incorporate until the cheeses are melted and creamy.

              Taste and adjust seasoning if needed. If the soup is too thick, you can add a little more broth to reach your desired consistency.

                Serve hot, garnished with additional mozzarella cheese and fresh basil leaves if desired.

                  Prep Time, Total Time, Servings: 20 mins | 6 hours | 6-8 servings

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