Slow-Cooker Lasagna Soup
Serves: 3
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
51
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
450 g
Ground Beef1 tsp
Garlic Powder2.5 tsps
Kosher Salt4 cups
Chicken Broth1 cup
Parsley (chopped fresh)1 tsp
Oregano (dried)4 cloves
Garlic (minced)1 large
Yellow Onion (diced)1
Bay LeafDirections:
1
In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes
2
Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper
3
Transfer to a paper towel-lined plate to drain
4
In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper
5
Cook on high for 5 1/2 hours or on low for 7 1/2
6
Stir in the lasagna noodles and continue to cook for another 30 minutes
7
Stir in the basil just before serving
8
Preheat the oven to broil
9
Ladle the soup into ovenproof bowls
10
Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan
11
Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes