Slow Cooker Lasagna Soup
This slow cooker lasagna soup transforms classic lasagna flavors into an easy crockpot soup made with beef, pasta, rich tomato broth, and a spiced ricotta topping.
Servings: 6 servings
Calories: 432kcal
Equipment
- Frying Pan
- Wooden Spoon
Ingredients
- 1 pound Extra Lean Ground Beef
- 4 cups Chicken Broth or Bone Broth
- 1 can (28 oz) Diced Tomatoes
- 1 can (28 oz) Crushed Tomatoes
- 1 can (10 oz) Tomato Soup
- 1 can (10 oz) Beef Consommé
- 1 medium Yellow Onion diced
- 4 cloves Garlic minced
- 1 Tablespoon Dried Basil
- 1 teaspoon Thyme
- 1 teaspoon Oregano
- 1 Beef Stock Cube crumbled
- 2 teaspoons Apple Cider Vinegar
- 2 teaspoons Worchestershire Sauce
- 2 cups Spinach
- 340 grams Orzo Pasta
- Salt & Pepper to taste
Spiced Ricotta Topping
- 1 cup Ricotta Cheese
- ¼ cup Parmesan Cheese shredded
- 1 Tablespoon Italian Seasoning
- Salt & Pepper to taste
Instructions
- In a large frying pan over medium heat, crumble and cook the ground beef until fully browned. Drain any excess fat, then transfer the beef to the slow cooker insert.
- Add the chicken broth, diced tomatoes, crushed tomatoes, tomato soup, beef consommé, onion, garlic, basil, thyme, oregano, beef stock cube, apple cider vinegar and Worcestershire sauce to the slow cooker. Stir well to combine, cover with the lid and cook for 3-4 hours on high or 6-8 hours on low.
- During the last 15-20 minutes of cooking, stir in the orzo. Replace the lid and cook until the orzo is tender. At the very end of the cooking time, stir in the spinach. Let the soup stand for 5 minutes before serving.
Spiced Ricotta Topping
- In a small mixing bowl, add the ricotta cheese, shredded parmesan, Italian seasoning, salt and pepper. Stir until smooth and well blended. Cover and refrigerate until ready to serve.
- To serve, ladle soup into bowls and top each with a dollop of spiced ricotta.
Notes
- Ground Beef: Ground turkey, chicken or crumbled sausage can be used.
- Orzo: Any smaller rice-shaped pasta can be substituted, like broken spaghetti noodles, stellette, elbow macaroni noodles or broken lasagna sheets.
- Chicken Stock: Any flavor of stock or bone broth can be used.
- Adding the pasta at the end is essential to avoid overcooking.
- Adjust the thickness of the soup by adding additional stock before serving.
- Store leftover soup in airtight containers and keep in the refrigerator for up to 4 days. To meal prep, cook and store the noodles on the side for the best texture.
- For stovetop lasagna soup, brown the beef in a large stockpot, add the onion and cook until tender. Stir in remaining ingredients (excluding the orzo and spinach), bring to a simmer, cover, and cook for 45 minutes. Add the noodles and cook until al dente, then stir the spinach and serve with ricotta topping.
Nutrition
Serving: 1Serving | Calories: 432kcal | Carbohydrates: 49g | Protein: 32g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 935mg | Potassium: 611mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1203IU | Vitamin C: 6mg | Calcium: 215mg | Iron: 4mg
