Lasagna Soup (Printable Version)
Slow cooker lasagna soup with beef, rotini, tomatoes, and cheese for a comfy, tasty meal.
# Ingredients You'll Need:
→ Aromatics and Meat
01 -
3 cloves garlic, minced
02 -
1 chopped onion
03 -
454 g ground beef
→ Tomato Mix
04 -
1 can (170 g) tomato paste
05 -
1 can (425 g) tomato sauce
06 -
1 can (796 g) crushed tomatoes
→ Seasonings and Liquids
07 -
0.25 teaspoon black pepper
08 -
0.5 teaspoon salt
09 -
2 teaspoons dried basil
10 -
960 ml beef broth
11 -
1 teaspoon dried oregano
→ Pasta
12 -
180 g uncooked rotini pasta
→ Cheese and Topping
13 -
2 tablespoons chopped parsley
14 -
56 g grated Parmesan cheese
15 -
225 g ricotta cheese
16 -
113 g shredded mozzarella cheese
# Detailed Preparation Steps:
01 -
Mix ricotta cheese together with chopped parsley in a small bowl.
02 -
Spoon some of the ricotta mix into bowls. Pour the soup on top and sprinkle mozzarella and Parmesan over it. Eat right away.
03 -
Throw uncooked rotini into the cooker about half an hour before you're ready to eat. Stir it and cook until the pasta feels just right.
04 -
Put the lid on and cook it low and slow for 6 to 7 hours or crank it up to high and it’ll be done in 3 to 4 hours.
05 -
Add dried oregano, salt, black pepper, and basil. Give everything a good stir to mix those flavors in.
06 -
Move the browned beef with onion and garlic into the slow cooker. Pour in crushed tomatoes, tomato sauce, tomato paste, and beef broth.
07 -
Toss the chopped onion and garlic into the skillet and cook until the onion gets soft and clear.
08 -
Cook the ground beef in a pan over medium heat until it’s browned. Drain the fat.
# Helpful Tips:
01 -
For a tastier twist, swap ground beef for Italian sausage. You can also toss in veggies like zucchini, carrots, or spinach. Season with salt and pepper however you like. Keep leftovers in the fridge and use them within three days.