Lasagna soup: Crock Pot method with separately cooked pasta
For lasagna soup, Crock Pot cooking develops the tomato base while a separate pan gives better control of the noodles. This is an adaptation of the Crock-Pot brand’s formula: the pasta is deliberately cooked separately rather than left in the appliance for the full slow-cooking time.
Keeping the noodles separate also helps leftovers: store the pasta and soup in different containers so the noodles do not keep absorbing broth. This soup borrows lasagna’s flavors without being a traditional layered lasagna.
Ingredients
Step 1
Brown the beef in a large skillet, breaking up clumps, and cook to 160 °F. Drain excess fat. Add onion for 2–3 minutes, then garlic for 1 minute.
Step 2
Transfer to a suitably sized slow cooker. Add broth, marinara, crushed tomatoes, Italian seasoning, salt and pepper. Follow the appliance’s fill limits; do not overfill.
Step 3
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Leave the dry pasta out of the slow cooker.
Step 4
Near serving time, cook the broken lasagna noodles in a separate pot of boiling water according to their package directions. Drain when just tender.
Step 5
Mix ricotta, mozzarella, Parmesan and oregano. Divide noodles among six bowls, ladle over hot soup and add the cheese mixture and optional basil.
Comments