Slow Cooker Lasagna Soup
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5
10 reviews
Excellent
Slow Cooker Lasagna Soup
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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!
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Ingredients
Lasagna:
- 2 teaspoons olive oil
- 1 pound ground beef lean
- 1 large onion diced
- 1 tablespoon garlic minced, or more to taste
- 1 large carrot peeled and chopped
- 1 large zucchini chopped
- 2 cups chicken stock or broth
- 14 oz tomato sauce Passata
- 14 oz crushed tomatoes canned
- 2 cups water
- 4 tablespoons tomato paste
- 2 tablespoons parsley fresh
- 2 teaspoons basil dried
- 1 teaspoon oregano dried
- 1 beef bouillon cube crushed
- 1 pinch salt to taste
- 1 pinch black pepper to taste, cracked
- 8 lasagna sheets broken into bite size pieces, large
- 1 cup mozzarella cheese reduced fat, shredded
Topping:
- 8 oz ricotta cheese reduced-fat
- ⅓ cup Parmesan Cheese finely shredded, plus extra to garnish
- 2 tablespoons parsley chopped, plus extra to garnish, fresh
- 2 tablespoons basil chopped, fresh
- 1 pinch salt to taste
Instructions
- Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
- Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
- Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
- Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
- Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
- 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.
Notes
- Tips: I recommend cooking the lasagna sheets/noodles until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy. Something else I tried was turing off my slow cooker after the recommended cook time, and adding my pasta with the heat turned off (covering the bowl with the lid). The pasta still cooks in the heat of your slow-cooker, but it depends on the type of lasagna noodles you have on hand. We also tried fresh lasagna sheets and they clump up once they begin cooking. I recommend using Instant Lasagna Sheets.
Nutrition Information
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Calories
405kcal
(20%)
Carbohydrates
39g
(13%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
92mg
(31%)
Sodium
832mg
(35%)
Potassium
934mg
(20%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
2.487IU
(0%)
Vitamin C
22mg
(24%)
Calcium
270mg
(27%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8serves
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 39g | 13% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 92mg | 31% |
| Sodium | 832mg | 35% |
| Potassium | 934mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2.487IU | 0% |
| Vitamin C | 22mg | 24% |
| Calcium | 270mg | 27% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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