Lasagna Soup (Slow Cooker)

By Cafe Delites · 300 min

Ingredients

Instructions

1. Heat the oil in a large pan over medium-high heat. Brown the mince, breaking up lumps, and season with salt and pepper.
2. Soften the onion, then add the garlic and cook until fragrant. Transfer to a 6-quart slow cooker.
3. Add the remaining ingredients: the stock, tomato passata, crushed tomatoes, 2 cups (500 ml) water, tomato paste, crushed beef bouillon cube, carrot, dried basil and oregano, plus salt and pepper to taste. Cover and cook on high for 4 hours or on low for 8 hours, until the flavours are deep and the vegetables are tender.
4. In the last 30 minutes, add the broken lasagna sheets, cover and cook until al dente.
5. Turn off the heat, stir in the mozzarella and let it melt into the hot soup.
6. Keep cooking until the lasagna pieces are tender and soft, but still holding their shape.
7. Combine the ricotta, parmesan, parsley and basil in a shallow bowl. Season with salt to taste.
8. Ladle the soup into bowls, top each with a tablespoon of the ricotta mixture, and garnish with extra parsley and finely grated parmesan.

Summarized from Cafe Delites's video. Watch it for the details.

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