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Slow Cooker Lasagna Soup

A cozy and hearty soup that brings the classic flavors of lasagna into a comforting bowl, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground chicken or beef—Halal ground chicken ensures everyone is included.
  • 1 whole onion, diced
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 8 ounces lasagna noodles, broken into pieces
  • 2 teaspoons dried Italian seasoning
  • to taste Salt and pepper
  • 2 cups fresh spinach
  • 1 cup ricotta cheese
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Method
 

Preparation
  1. In a large skillet, brown the ground chicken over medium heat. After it’s cooked through, drain any excess fat.
  2. Add diced onion and garlic, sautéing until softened and fragrant.
Cooking
  1. Transfer the cooked meat mixture to your slow cooker. Add in crushed tomatoes, broth, broken lasagna noodles, Italian seasoning, salt, and pepper. Stir to combine.
  2. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
  3. About 30 minutes before serving, add fresh spinach to the pot. Stir it in along with ricotta and half of the mozzarella cheese. Cover again and allow the cheese to melt.
Serving
  1. Ladle the soup into bowls, topping each serving with the remaining mozzarella and a sprinkle of Parmesan cheese.

Notes

For a vegetarian option, swap the ground meat for lentils or extra veggies like mushrooms and zucchini. Break your lasagna noodles into bite-sized pieces for easier eating and faster cooking.