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A bowl of slow cooker lasagna soup with a spoon in it.
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Slow Cooker Lasagna Soup

Easy slow cooker lasagna soup with beef, tomato, tender lasagna pasta, crème fraîche, Parmesan and ricotta. Rich, creamy and comforting.
Prep Time5 minutes
Cook Time3 hours 9 minutes
Total Time3 hours 14 minutes
Allergen: Dairy, Gluten
Servings: 6 servings
Calories: 424kcal
Author: Dannii Martin

Equipment

  • Slow cooker or Crock Pot

Ingredients

  • 2 tablespoons of Olive oil
  • 1 Onion large; diced
  • 3 Garlic cloves crushed
  • 500 g of Lean beef mince
  • 750 ml of Beef stock
  • 500 ml of Tomato pasta sauce
  • 400 g of Chopped tomatoes canned
  • 1 tablespoon of Italian seasoning
  • 180 g of Dried lasagna sheets
  • 150 ml of Reduced fat crème fraîche
  • 45 g of Parmesan grated
  • 5 g of Fresh basil chopped
  • 100 g of Ricotta
UK Metric Measures - US Customary Measures

Instructions

  • Heat the oil: On the hob, heat 2 tablespoons of Olive oil over a medium heat, either directly in the slow cooker (if your slow cooker is suitable), or in a pan.
  • Cook the onion and garlic: Add 1 Onion (chopped) and 3 Garlic cloves (crushed) and cook for 3 minutes, until softened.
  • Add the beef: Once the onion has softened, add 500 g of Lean beef mince and break it up with a wooden spoon or a mince masher.
  • Cook the beef: Continue breaking up the beef and cook until it has browned, about 4-5 minutes.
    • If browning in a pan, at this point simply add everything to your slow cooker.
  • Make the sauce: Add 750 ml of Beef stock, 500 ml of Tomato pasta sauce, 400 g of Chopped tomatoes and 1 tablespoon of Italian seasoning to the slow cooker
  • Cook the sauce: Put the lid on the slow cooker and cook on HIGH for 2 hours 30 minutes or LOW for 5 hours 15 minutes.
  • Add the pasta: Break up 180 g of Dried lasagna sheets and add them to the sauce.
  • Mix well to submerge all of the pasta in the sauce.
  • Cook the pasta: Put the lid back on and cook for a further 30 minutes on HIGH or 45 minutes on LOW.
  • Make it creamy: Once the pasta has cooked, add 150 ml of Reduced fat crème fraîche and 45 g of Parmesan.
  • Add the basil: Chop 5 g of Fresh basil and scatter over the sauce. Carefully mix it in.
  • Serve: Serve in bowls and divide the 100 g of Ricotta over the top and add extra chopped basil.

Notes

  • Use dried lasagna sheets rather than fresh for the most reliable texture.
  • Break the sheets into fairly small, spoon-friendly pieces before adding them.
  • Make sure all the pasta is submerged in the sauce and all separated as much as possible so it cooks evenly.
  • Don't add the pasta at the beginning - it only needs the final part of the cooking time.
  • Serve the soup soon after the pasta is cooked because it will continue absorbing liquid as it sits.
  • If leftovers become too thick, simply add a splash of stock or water when reheating.
  • Finely grate the Parmesan so it melts smoothly into the soup.
  • Add the crème fraîche and Parmesan after the pasta has cooked, rather than slow cooking the dairy for several hours.
  • If your beef mince releases a lot of fat when browning, drain the excess before adding it to the slow cooker.
  • Keep some extra basil and ricotta for serving so every bowl gets that classic lasagna-style creamy finish.

Nutrition

Serving: 1portion | Calories: 424kcal | Carbohydrates: 36g | Protein: 31g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 965mg | Potassium: 1042mg | Fibre: 4g | Sugar: 8g | Vitamin A: 643IU | Vitamin C: 14mg | Calcium: 202mg | Iron: 5mg

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