Description
This Crockpot Chili Lasagna Soup combines all the best elements of chili and lasagna in a warm, cheesy, and comforting soup. With a savory mix of ground meat, beans, lasagna noodles, and a cheesy finish, it's the perfect easy meal to prepare in the slow cooker.
Ingredients
Scale
- 1 lb ground beef (or ground turkey)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups beef or vegetable broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (optional, for heat)
- 6 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Brown the meat: In a large skillet, heat olive oil and brown the ground beef over medium heat. Once browned, drain excess fat.
- Sauté the vegetables: In the same skillet, sauté onions and garlic until fragrant, about 3 minutes.
- Add to crockpot: Transfer the browned meat, onions, and garlic to the crockpot. Add diced tomatoes, tomato sauce, beans, green chilies, broth, chili powder, cumin, paprika, oregano, and red pepper flakes. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Add noodles: About 30 minutes before serving, stir in the broken lasagna noodles and cook on high until noodles are tender.
- Cheese layer: Mix ricotta, mozzarella, and Parmesan cheese together. Once noodles are cooked, stir in the cheese mixture and let it melt into the soup.
- Serve: Ladle into bowls and top with extra mozzarella and fresh herbs if desired.
Notes
- Freezing: This soup can be frozen for up to 3 months. Store it in an airtight container, and thaw overnight before reheating.
- Vegetarian option: Substitute ground meat with extra beans (like chickpeas or more black beans) for a meat-free version.
- Gluten-free option: Use gluten-free lasagna noodles or substitute with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
Nutrition
- Calories: 380
- Sugar: 6g
- Sodium: 880mg
- Fat: 14g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g