Lasagna Soup
Easy to make, low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup, ready on the dinner table, with minimal effort and maximum taste!
Prep Time:10minutes mins
Cook Time:4hours hrs
Servings:8 serves
Ingredients
Lasagna:
- ▢2 teaspoons olive oil
- ▢1 pound lean ground beef mince
- ▢1 large onion diced
- ▢1 tablespoon garlic minced, or more to taste
- ▢1 large carrot peeled and chopped
- ▢1 large zucchini chopped
- ▢2 cups chicken stock or broth
- ▢14 oz tomato sauce Passata
- ▢14 oz crushed tomatoes canned
- ▢2 cups water
- ▢4 tablespoons tomato paste
- ▢2 tablespoons fresh parsley
- ▢2 teaspoons dried basil
- ▢1 teaspoon dried oregano
- ▢1 beef bouillon cube crushed
- ▢1 pinch salt to taste
- ▢1 pinch cracked pepper to taste
- ▢8 large lasagna sheets broken into bite size pieces
- ▢1 cup shredded mozzarella cheese reduced fat
Topping:
- ▢8 oz reduced-fat ricotta cheese
- ▢1/3 cup parmesan cheese finely shredded, plus extra to garnish
- ▢2 tablespoons fresh parsley chopped, plus extra to garnish
- ▢2 tablespoons fresh basil chopped
- ▢1 pinch salt to taste
Instructions
- Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
- Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
- Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
- In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
- Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
- Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
- Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.
Notes
Tips: It’s recommend cooking the lasagna sheets/noodles until al dente then turning off the heat and serving immediately, or the pasta will continue cooking in the heat of your cooker and become gluggy. Another suggested method is to turn off the slow cooker after the recommended cook time and then add the pasta, covering the bowl with the lid. The residual heat in the slow cooker continues to cook the pasta gently. However, results may vary depending on the type of lasagna noodles used. Fresh lasagna sheets and they clump up once they begin cooking. Recommend using Instant Lasagna Sheets.
Nutrition
Calories: 405kcal | Carbohydrates: 39g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 832mg | Potassium: 934mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2.487IU | Vitamin C: 22mg | Calcium: 270mg | Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.