Slow Cooker Lasagne Soup

In your slow cooker, combine all ingredients except for the lasagna sheets, cream, basil, and cheese. This includes your choice of protein (ground beef or turkey), diced onion, minced garlic, crushed tomatoes, tomato sauce, broth, and seasonings. Stir well to ensure everything is evenly distributed.

Set your slow cooker to cook on high for 4 hours or on low for 7-8 hours.

Once the initial cooking time is complete, it’s time to add the remaining ingredients. Cut the lasagna sheets into thirds or bite-sized pieces and add them to the soup along with the heavy cream and fresh basil. Stir gently to combine. If you’re using dried lasagna sheets, be sure to double the remaining cooking time to ensure they cook through properly. Allow the soup to simmer for an additional 15-20 minutes, or until the pasta is tender and cooked to your liking.

Ladle the piping hot lasagna soup into bowls and garnish with a generous sprinkle of mozzarella cheese. Serve alongside some garlic bread or a crisp green salad for a complete and satisfying meal.