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Slow Cooker Lasagna Soup
Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste!
👥 8 Servings⏱️ Prep & Cook: 4h 10m⏳ Prep: 10 min🔥 Cook: 4h👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- wooden spoon
- slow cooker
- bowl
📝 Preparation Steps
1
Heat oil in a large pan over medium-high heat.
2
Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
salt (to taste)1 pinch
3
Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
large onion (diced)1garlic (minced, or more to taste)1 tablespoon
4
Add the rest of the ingredients, cover with lid and cook on high for ⏱️ 4 hours or on low for ⏱️ 8 hours.
5
In the last ⏱️ 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
large lasagna sheets (broken into bite size pieces)8
6
Into the slow cooker, add the chicken stock, tomato passata, crushed tomatoes, 2 cups (500 ml) of water, tomato paste, 1 beef bouillon cube, a carrot, dried basil, and oregano. Add salt and pepper to taste.
chicken stock (or broth)2 cupscrushed tomatoes (canned)14 ozwater2 cupstomato paste4 tablespoonsbeef bouillon cube (crushed)1large carrot (peeled and chopped)1dried basil2 teaspoonsfresh basil (chopped)2 tablespoonsdried oregano1 teaspoonsalt (to taste)1 pinch
7
Cover and cook until everything is deeply flavored and the vegetables are tender.
8
Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
9
Let the soup continue cooking until the lasagna pieces are tender and have softened into the sauce. They should be fully cooked but still hold their shape.
10
Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
fresh parsley2 tablespoonsfresh parsley (chopped, plus extra to garnish)2 tablespoonsdried basil2 teaspoonsfresh basil (chopped)2 tablespoonssalt (to taste)1 pinch
11
Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
fresh parsley2 tablespoonsfresh parsley (chopped, plus extra to garnish)2 tablespoons
Nutrition Facts
calories
405 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
3 g
sugar Content
8 g
sodium Content
832 mg
protein Content
28 g
trans Fat Content
0.4 g
cholesterol Content
92 mg
carbohydrate Content
39 g
saturated Fat Content
7 g
unsaturated Fat Content
7 g
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