Recipe: Easy Slow Cooker Lasagna Soup – Hearty, Cheesy

Heat a large pot over medium heat and add ground beef, cooking until browned, about 5-7 minutes.

Add chopped onion, garlic, carrot, and celery to the pot; sauté until vegetables are softened, about 5 minutes.

Stir in canned tomatoes, tomato sauce, and beef broth; bring to a simmer.

Break lasagna noodles into pieces and add to the pot; cook until noodles are tender, about 10-12 minutes.

Season the soup with Italian seasoning, salt, and black pepper to taste.

In a separate bowl, mix ricotta cheese with a pinch of salt and black pepper.

Ladle the soup into bowls and add a dollop of the ricotta mixture to each serving.

Top with shredded mozzarella and grated parmesan cheese.

Garnish with fresh basil before serving.

Equipment Needed

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