Slow Cooker Lasagna Soup

Serves 8 in about 7 hours. A slow cooker recipe built around ground beef and lemon zest.

Ingredients

• 1 pound ground beef (see notes)
• 1 pound ground sausage (see notes)
• 2 onions, chopped
• ½ teaspoon salt
• 1 teaspoon black pepper
• 5 cloves garlic, minced
• 1 tablespoon italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes (optional)
• 1 bay leaf
• 24-ounce jar marinara sauce
• 15-ounce can diced tomatoes, with juice
• 2 tablespoons tomato paste
• 4 cups beef broth (see notes)
• 10 uncooked lasagna noodles, broken (see notes)
• 1 cup heavy cream (warmed up)
• 1 cup ricotta cheese
• ½ teaspoon black pepper
• 1 cup shredded parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 teaspoon lemon zest (optional)

Method

1. In a large skillet, brown the ground beef, sausage, and onions. Drain the grease. Tip in the salt, and pepper and mix together.
2. Move the meat mixture to the slow cooker.
3. Tip in the garlic, Italian seasoning, garlic powder, onion powder, red pepper flakes (if using), and bay leaf. Stir well.
4. Tip in the marinara sauce and diced tomatoes. Stir.
5. Mix in the tomato paste until dissolved.
6. Tip in the beef broth and mix well.
7. Put a lid on and cook on Low for 6 to 7 hours or on High for 3 to 4 hours.
8. About 45 minutes to 1 hour before serving, stir in the broken lasagna noodles and the warmed heavy cream.
9. Cover again and continue cooking until the noodles are tender, about 40-55 minutes on Low or 20-30 minutes on High. Mix once or twice so the noodles don't stick together.
10. While the soup is cooking, prepare the cheese mixture. In a medium bowl, mix together the ricotta, Parmesan, and pepper. Mix in the mozzarella (and lemon zest, if using).
11. Keep it nearby until ready to serve, or refrigerate if it will be more than 45 minutes before serving.
12. Ladle the soup into bowls and add a generous scoop of the cheese mixture to each serving.

More slow cooker ideas are in the slow cooker collection.