Slow Cooker Lasagna Soup

Fall has arrived and that means soup season is in full swing! We're ladling up soup around here like it's going out of style. Serve up a bowl of this creamy goodness, along with a side salad and some garlic bread, and dinner is served!


- 1 tablespoon PC Toasted Onion Avocado Oil

- 1 lb ground beef

- 1 onion, diced

- 4 cloves garlic, minced

- 1/2 tsp cayenne pepper

- 1 24oz jar pasta sauce

- 8 cups chicken broth

- 1 14oz can crushed tomatoes

- 2 Tbs tomato paste

- 2 tsp PC Aged Balsamic Vinegar

- 1 tsp granulated sugar

- 1 Tbs dried basil

- 1 tsp dried oregano

- 1 bay leaf

- 1 tsp salt

- 1/2 tsp pepper

- 10 uncooked lasagna noodles (broken into small pieces)

- 1/2 cup heavy cream

- shredded mozzarella cheese

- ricotta cheese

Heat oil in skillet, then brown ground beef and onion over medium high heat. Drain excess fat.

Add to slow cooker: beef mixture, pasta sauce, chicken broth, crushed tomatoes, tomato paste, balsamic vinegar, sugar, and spices. Cook on low for 6 hours.

Thirty minutes before serving, add pasta and heavy cream, then stir. Garnish with mozzarella and ricotta prior to serving.

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