Slow Cooker Lasagna Soup

• servings: 6 servings
• active time: 15 minutes
• total time: 4 hours 15 minutes

Ingredients

• ▢ 1 lb ground beef

• ▢ ½ onion, finely diced

• ▢ 1 red bell pepper, finely diced

• ▢ 1 can (14.5 oz) petite diced tomatoes

• ▢ 1 can (28 oz) crushed tomatoes

• ▢ 1 tsp minced garlic

• ▢ 1 tbsp Italian seasoning

• ▢ 4 cups beef broth

• ▢ 12 oz lasagna noodles

• ▢ ½ cup ricotta cheese

• ▢ 1 cup shredded mozzarella cheese

• ▢ 1 cup shredded Parmesan cheese

Directions

Begin by browning the ground beef in a large skillet over medium-high heat. Once browned, drain any excess grease.

Transfer the browned ground beef to a 6-quart crockpot.

Add the finely diced onion and red bell pepper to the crockpot, followed by both the crushed and diced tomatoes.

Incorporate the minced garlic and Italian seasoning, ensuring even distribution.

Carefully pour in the beef broth, blending it well with the other ingredients.

Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.

After the cooking period, remove the lid and break the lasagna noodles into bite-sized pieces, adding them directly into the crockpot. Ensure all smaller pieces fall into the mixture.

Replace the cover and continue cooking on high for an additional 30-45 minutes, or until the noodles are thoroughly cooked.

To serve, ladle the soup into bowls. Top each serving with a tablespoon of ricotta cheese, followed by a generous handful of both mozzarella and shredded Parmesan cheese.