If you’re on Facebook, you’ve probably seen tons of Lasagna Soup recipes. They vary here and there. The soup tastes like lasagna, but it’s basically a dump everything into your slow cooker dish. This is the excellent part.
There are two things you should know. First, do you want it meatless, and what veggies do you like? The reason being is, this is your lasagna soup. You want it to taste like your homemade lasagna. Everything but the cheese goes into the slow cooker. Your favourite cheeses go into your bowl before serving.
It’s simple, hearty, and your family will love it, yet it’s way simpler to put together than traditional lasagna. What I love the most about this particular soup is that you control the fat content. It’s also much lighter on calories. You need a lot less cheese to get that “cheesiness” that everyone loves so much. That said, here’s my version of lasagna soup.
Lasagna SoupPrint Recipe
- 1 can of 680 ml tomato sauce
- 1 can of 28-ounce diced tomatoes
- 1 green pepper
- 250 grams of button mushrooms, cut in quarters
- 2 onions
- 1 pound of Italian sausage
- ½ pound of lean ground beef
- 2 teaspoons of garlic
- 2 teaspoons of basil
- 1 teaspoon of thyme
- 900ml of vegetable broth
- 1 cup of water
- 1 carrot, chopped small
- 6 broken lasagna noodles
- Cottage cheese
- Shredded cheddar
- Mozzarella, shredded
- Place your tomato sauce, diced tomatoes, water, vegetable broth and spices in a slow cooker
- Turn it on and set it for 8 hours on low.
- Chop your carrot, green pepper and onions finely. Add to slow cooker.
- Brown the ground beef and Italian sausage, then drain.
- Add to slow cooker.
- Chop your mushrooms into quarters and add to slow cooker 1/2 hr before your soup is ready; add your broken noodles
- Before serving, place 1 tablespoon of cottage cheese and 1/2 tablespoon of cheddar in a bowl.
- Pour in some soup
- Sprinkle 1 tablespoon of mozzarella at the top.