Lasagne Soup Recipe for the Slow Cooker | High-Protein & Delicious

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat, while cheddar is often cheaper.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated Romano cheese

Nutritional yeast is dairy-free, and Romano is a cost-effective substitute.

Chop up 1 onion.

Remove the skin from 3 pork sausages.

Heat olive oil in a large pan on medium heat.

Add fennel seeds and cook for about 30 seconds to infuse the oil.

Add the chopped onion and sausages to the pan, breaking up the sausage as much as possible, and cook until browned.

Add 4 garlic cloves and 500 g of lean beef mince to the pan and cook until the mince has browned.

Transfer the mixture into the slow cooker.

Add chicken stock, 2 tbsp of mixed herbs, 2 tbsp of tomato puree, 1 can of chopped tomatoes, and plenty of freshly ground black pepper to the slow cooker.

Mix everything through until nicely combined and pop the lid on.

Cook on medium for about 3 to 4 hours.

50 minutes before serving, remove the lid and add 200 g of uncooked lasagna sheets.

Put the lid back on and cook for another 50 minutes.

Plate up the soup and garnish with lighter cheddar cheese and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens