Description
A hearty and comforting crockpot soup that combines the flavors of chili and lasagna, made easy with minimal prep and slow cooking.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chicken or beef broth
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese (optional, for topping)
- Fresh parsley or cilantro, chopped (optional, for garnish)
Instructions
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Add diced onion and garlic to the skillet and sauté for 2-3 minutes until fragrant.
- Transfer the beef mixture to a crockpot.
- Add kidney beans, black beans, corn, crushed tomatoes, tomato sauce, chili powder, cumin, paprika, salt, pepper, and broth. Stir well to combine.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add the broken lasagna noodles. Stir to submerge them in the soup.
- Cover and continue cooking until noodles are tender, about 30 minutes.
- Stir in shredded mozzarella cheese until melted and well mixed.
- Serve hot, topped with a dollop of ricotta cheese and chopped parsley or cilantro if desired.
Notes
- Use ground turkey or chicken as a leaner meat option.
- Add crushed red pepper flakes for extra heat.
- Freeze leftovers for up to 3 months.
- Can be made vegetarian by omitting meat and using vegetable broth.