Dump and Go Creamy Lasagna Soup
Dump and Go Creamy Lasagna Soup
Ingredients
For the Soup Base
- 24 ounces marinara sauce, from a jar
- 1 pound ground beef, cooked and drained
- 1 cup yellow onion, diced
- 1 14 ounce can diced tomatoes, undrained
- 32 ounces beef broth, from a container
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning
- 1 pinch red pepper flakes
For Finishing the Soup
- 10 lasagna noodles, broken into pieces
- 1 cup heavy cream
For Serving
- 1/2 cup ricotta cheese, for topping, or as needed
- 1/2 cup mozzarella cheese, shredded, for topping, or as needed
- 1/4 cup Parmesan cheese, grated, for topping, or as needed
- 1 loaf crusty bread, for serving
Instructions
- 1
If not already cooked, brown the ground beef in a skillet over medium-high heat until no longer pink. Drain any excess grease and set aside.
⏱️ 10 min
- 2
Combine the marinara sauce, cooked ground beef, diced yellow onion, undrained diced tomatoes, beef broth, minced garlic, onion powder, Italian seasoning, Cajun seasoning, and red pepper flakes in a large slow cooker.
⏱️ 5 min
- 3
Stir all ingredients thoroughly to combine. Cover the slow cooker and cook on high for 3 to 4 hours.
⏱️ 210 min
- 4
After the initial cooking time, add the broken lasagna noodles and heavy cream to the slow cooker. Stir well to ensure the noodles are submerged in the liquid.
⏱️ 5 min
- 5
Cover and continue to cook on high for an additional 30 minutes, or until the lasagna noodles are tender.
⏱️ 30 min
- 6
Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan cheese, if desired. Serve immediately with crusty bread on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dump and Go Creamy Lasagna Soup
For the Soup Base
- 24 ounces marinara sauce, from a jar
- 1 pound ground beef, cooked and drained
- 1 cup yellow onion, diced
- 1 14 ounce can diced tomatoes, undrained
- 32 ounces beef broth, from a container
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon Cajun seasoning
- 1 pinch red pepper flakes
For Finishing the Soup
- 10 lasagna noodles, broken into pieces
- 1 cup heavy cream
For Serving
- 1/2 cup ricotta cheese, for topping, or as needed
- 1/2 cup mozzarella cheese, shredded, for topping, or as needed
- 1/4 cup Parmesan cheese, grated, for topping, or as needed
- 1 loaf crusty bread, for serving
Instructions
- 1
If not already cooked, brown the ground beef in a skillet over medium-high heat until no longer pink. Drain any excess grease and set aside.
⏱️ 10 min - 2
Combine the marinara sauce, cooked ground beef, diced yellow onion, undrained diced tomatoes, beef broth, minced garlic, onion powder, Italian seasoning, Cajun seasoning, and red pepper flakes in a large slow cooker.
⏱️ 5 min - 3
Stir all ingredients thoroughly to combine. Cover the slow cooker and cook on high for 3 to 4 hours.
⏱️ 210 min - 4
After the initial cooking time, add the broken lasagna noodles and heavy cream to the slow cooker. Stir well to ensure the noodles are submerged in the liquid.
⏱️ 5 min - 5
Cover and continue to cook on high for an additional 30 minutes, or until the lasagna noodles are tender.
⏱️ 30 min - 6
Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of shredded mozzarella, and grated Parmesan cheese, if desired. Serve immediately with crusty bread on the side.
⏱️ 5 min