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On a chilly morning, there’s something so comforting about getting a pot of soup started and letting it simmer through the day. A little preparation in the morning, and the slow cooker takes over while you tend to things at home. 🍂🏡
This lasagna soup brings together a rich tomato broth, lean ground beef, tender noodles, and a creamy three-cheese topping. It stretches a pound of beef into six generous servings, making it a comforting, economical family meal. Using no-salt-added tomatoes and tomato paste, unsalted broth, and measured cheese portions helps keep the sodium lower, too! 💛
🌿 RosemaryThyme Slow Cooker Lasagna Soup
Makes: 6 generous servings
Slow cooker: 6-quart
Cook: LOW 5–6 hours or HIGH 2½–3½ hours, plus noodle cooking time
🛒 Ingredients
For the soup:
• 1 pound Marketside Organic Grass-Fed Ground Beef, 93% lean
• 2 cans (14.5 ounces each) Great Value Organic No Salt Added Diced Tomatoes, undrained
• ¼ cup Hunt’s No Salt Added Tomato Paste
• 6 cups Swanson Unsalted Beef Broth
• 2 teaspoons Great Value Organic dried basil
• 1½ teaspoons Great Value Organic dried oregano
• ½ teaspoon Great Value Organic dried thyme
• ½ teaspoon Great Value Organic ground black pepper
• 1 Great Value Organic bay leaf, optional
• 6 ounces Great Value regular lasagna noodles, broken into bite-size pieces
• Up to 1 cup hot water, as needed
For the three-cheese topping:
• ¾ cup Great Value ricotta cheese
• ¾ cup Great Value shredded low-moisture part-skim mozzarella
• 2 tablespoons Great Value grated Parmesan
• ½ teaspoon Great Value Organic dried basil
👩🍳 Directions
- Brown the ground beef in a skillet over medium heat, breaking it into small crumbles. Drain excess fat.
- Stir in the tomato paste and cook for 1–2 minutes. Add a splash of the measured broth and stir to loosen the flavorful browned bits.
- Transfer to the slow cooker. Add the remaining broth, undrained tomatoes, basil, oregano, thyme, pepper, and optional bay leaf. Stir, cover, and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours.
- Remove the bay leaf. Gently mash some of the tomatoes if you prefer a smoother broth.
- Near serving time, turn the cooker to HIGH and stir in the broken, uncooked lasagna noodles. Press them beneath the broth and cover. Begin checking after 20 minutes; they may take 30–45 minutes or longer, depending on your cooker. Stir once during cooking and cook just until tender. Add hot water as needed for a soup consistency.
- In a small bowl, combine the ricotta, mozzarella, Parmesan, and remaining ½ teaspoon basil.
- Ladle the soup into six bowls. Divide the cheese mixture evenly among them, about ¼ cup per bowl. Let it soften in the hot soup, then gently swirl it through. Enjoy! 🥣
📝 Recipe Notes
• Planning on leftovers? Cook the noodles separately in unsalted water according to the package directions. Add them to individual bowls and store the remaining noodles separately so they don’t soak up the broth.
• Unsalted chicken broth works well if you cannot find unsalted beef broth.
• Unsalted broth still contains some naturally occurring sodium. Check labels and keep the cheese portions measured to help control the sodium in each bowl.
• The soup base has no added onion or garlic, but packaged broth may contain them—check the ingredients if you avoid either.
🌿 A little RosemaryThyme note
Comforting meals don’t have to be complicated or expensive. A pound of lean beef, a few pantry staples, and a little help from the slow cooker can bring everyone to the table for something warm and satisfying. These are the kinds of meals I love having ready on a chilly evening. 💛🏡
🛒 Shop my Walmart favorites:
https://walmrt.us/4xzgBgU
🏡 Visit me at RosemaryThymeHome.com for more recipes and a little inspiration for home.
Helene 😊
Rosemary Thyme 🌿
Fall In Love With Home Again 💛🏡
RosemaryThymeHome.com
