Lazy Day Slow Cooker Lasagna Soup
Oh, we do love a good slurpy soup on a chilly fall eve when daylight is short and nights are longer. This slow cooker lasagna soup has “Sunday supper” written all over it.
Ingredients
- 1 pound lean ground beef
- 1 pound ground sweet Italian sausage
- 5–6 cloves garlic, minced
- 1 large sweet onion, chopped
- 4 cups low-sodium beef broth
- 1 can (28-ounce) petite diced tomatoes, undrained
- 2 cups V8® juice
- 1 carton (8-ounce) sliced mushrooms
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 tablespoons Italian seasoning*
- Wedge of Parmesan cheese, grated and rind reserved
- 8 lasagna noodles, broken
- 2 cups mozzarella cheese
- 1 container (15-ounce) ricotta cheese
- ¼ cup minced fresh parsley
*We used Wendy Perry’s “Aunt Dee Dee’s Kitchen Spaghetti seasoning.”
Directions
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Combine meats with garlic and onion in the pot. Using a big spoon, break apart the meat. Add remaining ingredients including Parmesan rind, except for the pasta and cheeses. Cook about 4 hours on high or 6–8 hours on low. During the final 30 minutes, stir in broken pasta and cook until tender. The soup will be thin, but the pasta will need that liquid to cook.
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Top with grated parmesan and mozzarella. Cover and let the cheese melt. Ladle into bowls. Stir the ricotta and parley together and top the soup with a dollop.
Recipe courtesy of
Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.Share this recipe
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