Easy Slow Cooker Lasagna Soup

By Cafe Delites · 300 min

Ingredients

Instructions

1. Heat the oil in a large pan over medium-high heat.
2. Brown the beef, breaking up lumps with a wooden spoon, and season with salt and pepper.
3. Soften the onion, then add the garlic and cook until fragrant. Transfer everything to a 6-quart slow cooker.
4. Add the chicken stock, passata, crushed tomatoes, 2 cups (500 ml) water, tomato paste, crushed bouillon cube, carrot, dried basil and oregano. Season with salt and pepper to taste.
5. Cover and cook on high for 4 hours or on low for 8 hours, until the flavours are deep and the vegetables are tender.
6. Add the lasagna pieces, cover and cook for the last 30 minutes until al dente. Also add the zucchini at the start with the other vegetables if needed.
7. Turn off the heat, stir in the mozzarella and let it melt into the sauce.
8. Keep cooking until the lasagna is tender and softened into the soup, but still holding its shape.
9. Mix the ricotta, parmesan, parsley and basil in a shallow bowl, season with salt and set aside.
10. Ladle the soup into bowls, top each with a spoonful of the ricotta mixture and garnish with extra parsley and grated parmesan.

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

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GarlicOnionCheeseTomatoCarrotParmesan cheeseTomato pasteMozzarella cheese