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–+ servings
A bowl of slow cooker lasagna soup topped with ricotta cheese.
Course Main Course

Healthy Slow Cooker Lazy Lasagna Soup {High Protein}

By: Elysia Cartlidge
Servings 6 servings
Slow Cooker Lazy Lasagna Soup has all the flavors of lasagna, but it simmers all day long for even more flavor. The hearty, tomato broth is studded with tender bites of ground beef, lots of veggies, and broken lasagna noodles. Top it with a scoop of ricotta cheese and mozzarella for a dish that tastes just like a hug in a bowl! Plus, this high protein version was formulated by a Registered Dietitian to have a whopping 34g of protein and 5g of fiber per serving, too! {Gluten-free friendly}
Prep Time 10 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 40 minutes

Video

Ingredients
  

  • 1 pound extra lean ground beef
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 large red pepper, diced
  • 14.5 oz can fire-roasted tomatoes, crushed or diced
  • 24 oz jar marinara sauce
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups reduced-sodium beef broth
  • 10 oz lasagna noodles whole wheat or fiber-enriched (about 10 lasagna noodles)
  • Salt and pepper, to taste

For topping:

  • 1 cup part-skim mozzarella cheese
  • 1/2 cup ricotta cheese
  • Freshly grated parmesan cheese
  • Chopped parsley

Instructions

  • In a large skillet over medium high heat, cook the ground beef until browned, about 4-5 minutes. Drain off any excess grease. You can also do this step in the crockpot if it has a saute function.
  • Place the ground beef into the crockpot. Add in the diced onion, garlic, red bell pepper, fire-roasted tomatoes, marinara sauce, seasonings and broth. Stir to combine.
  • Cover and cook on low for 6-8 hours or on high for 3.5-4 hours.
  • Remove the lid. Break the lasagna noodles into bite size pieces over the crockpot and stir them in with the other ingredients.
  • Cover and cook on high for 30-45 minutes or until the noodles are tender.
  • Divide into bowls. Top with a tablespoon of ricotta cheese, a sprinkle of mozzarella and parmesan cheese. Garnish with chopped parsley, if desired.

Notes

  • If you want to add even more flavor to the soup, cook the onion, garlic and peppers along with the beef before adding it all to the crockpot (or cook it right in the slow cooker if it has a saute function). This helps to caramelize the vegetables and bring out more natural sweetness.
  • The soup thickens up more the longer that it sits. If you make this soup in advance and want it to be more “soupy,” you may wish to stir in some extra broth right before serving.
  • I prefer to add the mozzarella and ricotta cheese separately to each bowl right before serving, so that everyone can top their soup with the desired amount of cheese or skip it altogether. You can add the cheese right to the pot, but it may stick to the bottom of the pot, so clean up may be a little more tricky.
  • If you plan to make and freeze this soup, I recommend making the noodles fresh. Add in the broken noodles while reheating or pre-cook them ahead of time and add them in right before serving. Also don't freeze the cheese as it might develop a funny texture. Add it in fresh when the soup has been thawed and reheated.

Nutrition

Calories: 426kcalCarbohydrates: 50gProtein: 34gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 65mgSodium: 653mgPotassium: 1190mgFiber: 5gSugar: 10gVitamin A: 1594IUVitamin C: 36mgCalcium: 275mgIron: 5mg
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