This decadent version of deconstructed lasagna, slow cooker lasagna soup, is the perfect excuse to cuddle up with a big steamy bowl of soup on the couch, curled up with a blanket – with or without a better half. In fact, feel free to eat it all and not share – treat yourself!
Combine the ground beef and garlic powder in the bottom of a lined slow cooker.
Cover and cook on high for 1.5 hours, or until the ground beef is cooked through.
Use a spatula to break up any large lumps.
Add the spaghetti sauce, dried chopped basil, onion powder, Italian seasoning, stir, recover, and cook for another 1.5 hours.
Add the noodles and mozzarella cheese, stir, recover the lid, and cook for an additional 25 minutes.
Check to see that the noodles are cooked to your liking before placing soup in bowls.
Add a large spoonful of ricotta cheese to each bowl of soup. Garnish with fresh basil.
Slow Cooker Lasagna Soup
Ingredients
- 1 pound ground beef
- 2 Tablespoons garlic powder
- 1 jar of spaghetti sauce
- 2 Tablespoons dried chopped basil
- 1 Tablespoon onion powder
- 2 Tablespoons Italian seasoning
- 8-9 lasagna noodles, broken into large bite-sized pieces
- 1 cup shredded mozzarella
- 1 cup ricotta cheese
- salt and pepper to taste
Instructions
- Combine the ground beef and garlic powder in the bottom of a lined slow cooker. Cover and cook on high for 1.5 hours, or until the ground beef is cooked through. Use a spatula to break up any large lumps.
- Add the spaghetti sauce, dried chopped basil, onion powder, Italian seasoning, stir, recover, and cook for another 1.5 hours.
- Add the noodles and mozzarella cheese, stir, recover the lid, and cook for an additional 25 minutes.
- Check to see that the noodles are cooked to your liking before placing soup in bowls. Add a large spoonful of ricotta cheese to each bowl of soup. Garnish with fresh basil.
