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To make this tasty soup, you need: - 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can (28 oz) crushed tomatoes - 3 cups beef broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 8 oz lasagna noodles, broken into pieces - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients make a rich and hearty soup that feels like a warm hug. You can add your own twist to this soup. Here are some fun options: - Spinach or kale for added greens - Mushrooms for a deeper flavor - Zucchini for extra veggies - Italian sausage for a spicier kick - Parmesan cheese for extra creaminess These extras can change the taste and add nutrition. If you're missing an ingredient, don’t worry! Here are some swaps: - Ground turkey can replace ground beef for a leaner option. - Vegetable broth works if you want a meat-free soup. - Use fresh herbs instead of dried for more flavor. - Any pasta can work instead of lasagna noodles. These substitutions keep the dish adaptable and fun. First, gather all your ingredients. You need: - 1 lb ground beef or turkey - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced - 1 can (28 oz) crushed tomatoes - 3 cups beef broth - 2 teaspoons dried oregano - 1 teaspoon dried basil - 1/2 teaspoon red pepper flakes (optional) - 8 oz lasagna noodles, broken into pieces - 1 cup ricotta cheese - 2 cups shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves for garnish Now, chop the onion, garlic, and bell pepper. This makes the soup tasty. Start by cooking the meat. In a skillet, brown the ground beef or turkey. Cook until it is no longer pink. This takes about 5-7 minutes. Add the onion, garlic, and bell pepper. Cook until the veggies are soft. Drain any fat. Next, put the meat and veggies into the slow cooker. Add the crushed tomatoes and beef broth. Then, stir in the oregano, basil, red pepper flakes, and salt and pepper. Mix everything well. Cover the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. About 30 minutes before you serve, add the broken lasagna noodles to the pot. Cover again and let the noodles cook. When they are tender, stir in the ricotta cheese and half of the mozzarella cheese. Mix until it is creamy and melted. Ladle the soup into bowls. Top each bowl with the rest of the mozzarella cheese. Add fresh basil leaves for a nice look. Enjoy your comforting lasagna soup! For the best results, know your slow cooker. If you use a high setting, cook for 2-3 hours. For low, aim for 4-6 hours. The longer time lets flavors mix better. I often check at the lower end of the time. This helps you avoid overcooked noodles. If you have thick noodles, they might need more time. Always check for doneness before serving. To boost flavor, fresh herbs work wonders. I love adding fresh basil at the end. It gives a bright taste. You can also try thyme or parsley. For a kick, add more red pepper flakes. If you want a richer taste, use garlic powder. Just a little can change the soup. Play with spices to find your favorite mix. For a lovely look, serve in wide bowls. Top with extra mozzarella for a cheesy touch. A drizzle of olive oil adds richness and shine. Don’t forget fresh basil leaves on top. They make the dish pop! Pair the soup with garlic bread for a full meal. This combo makes every bite special. {{image_2}} You can make a tasty vegetarian lasagna soup. Use plant-based ground meat or lentils instead of beef or turkey. Add more veggies like zucchini, spinach, or mushrooms for depth. This keeps the soup hearty and full of flavor. To make this soup dairy-free, swap out the ricotta and mozzarella cheese. Use cashew cream or a dairy-free cheese blend. Nutritional yeast can add a cheesy flavor too. This way, everyone can enjoy the soup. If you want to switch proteins, try Italian sausage or chicken. Ground turkey is a leaner choice. You could even use cooked beans for extra fiber. Each option gives the soup its own unique taste. After you enjoy your slow cooker lasagna soup, let it cool. Use clean, airtight containers to store leftovers. This keeps the soup tasty and fresh. Make sure to separate the soup into portions. This way, you can easily reheat what you need. Always label the containers with the date. This helps you track how long they have been stored. To reheat your lasagna soup, you can use the stove or a microwave. If using the stove, pour the soup into a pot. Heat it over medium heat until warm, stirring often. If you prefer the microwave, use a microwave-safe bowl. Heat for about 1-2 minutes, stirring halfway through. Make sure it is hot all the way through before serving. If you want to keep your soup for a longer time, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers or bags. Leave some space at the top for expansion. Seal tightly and label with the date. You can freeze the soup for up to three months. When you are ready to eat it, thaw in the fridge overnight before reheating. Yes, you can use oven-ready lasagna noodles. Just break them into pieces and add them to the slow cooker. They will cook well in the soup. This will save you time and effort since there is no need to pre-cook them. Yes, you can make this soup without meat. Replace the meat with more veggies or beans. For a heartier option, use lentils or chickpeas. Both options add protein and flavor to your meal. To make your lasagna soup spicier, add more red pepper flakes. You can also mix in some hot sauce or diced jalapeños. Start with a little and taste as you go. This way, you can control the heat level. You can add several toppings to boost flavor. Fresh basil leaves give a nice touch. You can also sprinkle more shredded mozzarella or a bit of Parmesan cheese on top. For extra richness, drizzle some olive oil. Enjoy with a side of garlic bread for a complete meal! This article covered all you need for slow cooker lasagna soup. We explored the main and optional ingredients, plus helpful substitutions. I provided step-by-step instructions to guide your cooking. Tips and tricks enhanced your flavor and presentation. We also looked at tasty variations and proper storage methods for leftovers. Slow cooker lasagna soup is easy and fun to make. Enjoy your new recipe and experiment with it!

Slow Cooker Lasagna Soup

Discover the ultimate comfort food with this Slow Cooker Lasagna Soup recipe! Packed with ground beef, diced veggies, and rich flavors, this easy-to-make soup combines all the heartiness of classic lasagna in a cozy bowl. Perfect for busy days, it cooks itself to delicious perfection while you go about your day. Click to explore the full recipe and enjoy a warm, cheesy delight that’s sure to impress family and friends!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced

1 can (28 oz) crushed tomatoes

3 cups beef broth

2 teaspoons dried oregano

1 teaspoon dried basil

1/2 teaspoon red pepper flakes (optional)

8 oz lasagna noodles, broken into pieces

1 cup ricotta cheese

2 cups shredded mozzarella cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Meat and Vegetables: In a skillet over medium heat, brown the ground beef or turkey until fully cooked and no longer pink. Add the diced onion, minced garlic, and bell pepper, cooking until the vegetables are softened, about 5-7 minutes. Drain any excess fat.

    Transfer to Slow Cooker: Pour the meat and vegetable mixture into the slow cooker.

      Add Remaining Ingredients: Stir in the crushed tomatoes, beef broth, oregano, basil, red pepper flakes, and some salt and pepper. Mix well to combine.

        Cook: Cover and cook on low for 4-6 hours or on high for 2-3 hours.

          Add Noodles: About 30 minutes before serving, stir in the broken lasagna noodles and cover again to allow the noodles to cook through.

            Stir in Cheeses: Once the noodles are tender, stir in the ricotta cheese and half of the mozzarella cheese until melted and creamy.

              Serve: Ladle the soup into bowls and top with the remaining mozzarella cheese. Garnish with fresh basil leaves.

                Prep Time: 15 minutes | Total Time: 4-6 hours | Servings: 6-8

                  - Presentation Tips: Serve the soup in wide bowls with a sprinkle of extra shredded mozzarella and a drizzle of olive oil for extra richness. Add a side of garlic bread for a complete meal.