Easy Lazy Lasagna Soup (Slow Cooker)
This Easy Lazy Lasagna Soup is a comforting and flavorful dish made in a slow cooker, featuring a hearty blend of meats, tomatoes, and herbs. With minimal prep time and a rich, satisfying taste, it’s perfect for busy weeknights or gatherings. Top each bowl with a creamy ricotta mixture and fresh basil for a delicious twist on traditional lasagna.
Ingredients
1 pound ground beef - ground buffalo, ground pork, ground Italian sausage (sweet, mild or hot)lean, or a blend of any of these
5 cloves garlic - minced
1 teaspoon salt - to taste
½ teaspoon ground black pepper - to taste- 2 cups pasta - any small pasta you like
1 tablespoon Italian seasoning
1 small can tomato paste - and 1 can of red wine or water if you prefer- 2 large cans diced tomatoes - do not drain (28 ounces each)
2 boxes chicken stock - (32 ounces each)- 1 teaspoon bay leaves - crushed, or 2 whole bay leaves (if using whole)
1 large bunch basil - fresh, clean, finely chopped and divided into 2 portions (1/2 will be used for garnish)- 1 bunch Italian parsley - fresh, clean, finely chopped and divided into 2 portions (1/2 will be used for garnish)
8 ounce ricotta cheese
¾ cup Parmesan cheese - or Romano cheese, grated
½ cup mozzarella cheese - shredded low-fat, or Italian ⅘ cheese blend
Instructions
- Chop parsley and basil in advance.
- Slightly brown meat and garlic in a large skillet, breaking it apart into small chunks and adding salt and pepper to taste.FastTrack: If you use very lean ground meat (like buffalo or turkey), you do not have to brown it first; you can just put it in the crockpot raw (I do this a lot)—Just make sure you cook the soup on high for at least 4 hours so that it gets fully cooked! You will also have to break it apart into small chunks with a wooden spoon once it is cooked. If using the FastTrack method, add the garlic, salt and pepper right to the crockpot.
- If browning, drain meat of grease and put into the crockpot (I use paper towels for this).
- Add all other “soup ingredients” to the crock pot—If using Gnocchi, add it in the last 30 minutes of cooking, so it doesn’t get mushy!
- Turn the crockpot on high and cook for at least 4 hours or until all flavors meld (if FastTracking until meat is fully cooked), stirring about once an hour.
- At about the 3-hour mark, if you’ve used the full 2 cups of pasta, you will find that your liquid factor is much lower due to the pasta soaking up the liquid. I added the full second box of chicken broth at this point and let it cook for another hour.
- While the soup is cooking, prepare garnish for the top:
- Mix together ricotta, parmesan & parsley together in a mixing bowl
- Add salt and pepper to taste (careful with salt as parmesan has a lot already)—Do not add basil!
- Place ricotta mixture in the fridge until the soup is almost ready.
- Remove ricotta mixture from the fridge about 30 minutes before serving (so it warms up to room temp).
- Fill each bowl with soup and top with a generous dollop of ricotta mixture.
- Sprinkle it with mozzarella or Italian cheese blend & fresh basil.
- Serve and wait for the compliments!
Nutrition
Calories: 243kcalCarbohydrates: 10gProtein: 22gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 62mgSodium: 1009mgPotassium: 684mgFiber: 2gSugar: 5gVitamin A: 1488IUVitamin C: 19mgCalcium: 273mgIron: 3mg
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