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Crockpot Lasagna Soup
Jan. 11th, 2018 10:43 pmOk, first question is: why have I never made this before? It's the first meal in a long time that William told me I had to make again. It's no surprise given his love of lasagna (although his brother does love lasagna more) and love of comfort food. 10/10 will make again, and probably double the recipe for a crowd. This would be one of those great recipes for bus travel if you're skint on the road, or tired of eating out.
It thickens up on day two and you get more of a mushed up lasagna for leftovers, but that's just perfect.
I bunched this together from a bunch of recipes out there, so feel free to change to your whim/pantry.
Ingredients:
1 lb lean ground beef
1/2 large onion , diced
2 cloves of garlic , minced
1/2 can (28 oz) crushed or diced tomatoes, undrained
1/2 can (15 oz?) tomato paste, no I think the can was smaller. Anyway I used half.
32 oz chicken broth (I used 4 bouillon cubes and 4c water)
2 teaspoons dried basil leaves
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 c Parmesan cheese from the fake shaker bottle
8-12? oz shredded mozzarella cheese, whatever was left over from pizza night.
6 pieces dried lasagna pasta, broken into largish chunks, could have used more
Water as needed, depending on your ingredients and weather. Make sure it's soup, not a chunk.
Toppings (optional, didn't use)
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley
1. Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
2. Add all remaining soup ingredients except cheeses. Cover and cook on low 7-8 hours or high 3-4 hours. Yes, add the uncooked pasta in. Trust me. It will taste better cooked in tomatoey goodness than water. It will look like soup. If not, add water before adding the cheese.
3. Stir in cheese. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired. It will thicken up as the cheese melts down.
Serve with a nice loaf of bread and some red wine or beer and you've got a winner.
It thickens up on day two and you get more of a mushed up lasagna for leftovers, but that's just perfect.
I bunched this together from a bunch of recipes out there, so feel free to change to your whim/pantry.
Ingredients:
1 lb lean ground beef
1/2 large onion , diced
2 cloves of garlic , minced
1/2 can (28 oz) crushed or diced tomatoes, undrained
1/2 can (15 oz?) tomato paste, no I think the can was smaller. Anyway I used half.
32 oz chicken broth (I used 4 bouillon cubes and 4c water)
2 teaspoons dried basil leaves
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/4 c Parmesan cheese from the fake shaker bottle
8-12? oz shredded mozzarella cheese, whatever was left over from pizza night.
6 pieces dried lasagna pasta, broken into largish chunks, could have used more
Water as needed, depending on your ingredients and weather. Make sure it's soup, not a chunk.
Toppings (optional, didn't use)
Mozzarella Cheese
Ricotta Cheese
Parmesan Cheese
Fresh Basil & Parsley
1. Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Place in slow cooker.
2. Add all remaining soup ingredients except cheeses. Cover and cook on low 7-8 hours or high 3-4 hours. Yes, add the uncooked pasta in. Trust me. It will taste better cooked in tomatoey goodness than water. It will look like soup. If not, add water before adding the cheese.
3. Stir in cheese. Cover and cook an additional 10-15 minutes. Spoon into bowls and top as desired. It will thicken up as the cheese melts down.
Serve with a nice loaf of bread and some red wine or beer and you've got a winner.
