Description
A comforting and easy gluten-free lasagna soup made in the slow cooker, packed with rich Italian flavors and cheesy goodness. Perfect for a hearty weeknight meal.
Ingredients
- 1 lb lean ground beef
- 1 lb mild or hot Italian sausage, casings removed
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 4 cups beef broth (low sodium recommended)
- 2 tsp dried Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 8 oz gluten-free lasagna noodles, broken into 2-3 inch pieces (or other GF pasta)
- 15 oz container ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley, chopped, for garnish (optional)
Instructions
- Step 1: Brown the Meat. In a large skillet over medium-high heat, brown ground beef and Italian sausage until no pink remains. Drain off excess grease thoroughly. Transfer the browned meat to your slow cooker.
- Step 2: Add Base Ingredients. To the slow cooker, add the diced onion, minced garlic, crushed tomatoes, diced tomatoes, tomato paste, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.
- Step 3: Slow Cook. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Step 4: Add Noodles. About 30-45 minutes before serving, stir in the broken gluten-free lasagna noodles. Continue cooking on high until the noodles are tender but still al dente.
- Step 5: Finish with Dairy. Stir in the ricotta cheese and 1 cup of the shredded mozzarella until melted and creamy.
- Step 6: Serve. Ladle into bowls and top with the remaining 1 cup shredded mozzarella, grated Parmesan cheese, and fresh herbs if desired. Serve hot.
- Prep Time: 20 mins
- Cook Time: 3-8 hours (slow cooker)