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+ servings
slow cooker lasagna soup, Instant Pot lasagna soup

Slow Cooker Lasagna Soup

Author: Heidi Boortz
Servings : 6

Ingredients

  • 1 lb ground beef 90% lean or leaner
  • 2 1/2 cups beef broth no sugar listed in ingredients
  • 1 Tbsp bottled minced garlic
  • 1 Tbsp dried parsley
  • 2 Tbsp Italian seasoning
  • 1 cup frozen diced onions
  • 1 can Diced Tomatoes no sugar listed in ingredients, 28 oz
  • 1 can tomato paste 6 oz
  • 1 can v-8 juice 12 oz
  • 1 bag frozen diced bell peppers 10 oz
  • 2 cups 100% whole wheat pasta
  • 1 cup water

Optional Toppings

  • ricotta cheese optional topping
  • mozzarella shredded, optional

Instructions

To Cook Immediately: Slow Cooker

  • Combine all ingredients except pasta, cheeses, and water in a slow cooker. Cook on low 7 hours or on high 3.5 hours. Add water and pasta. Cook on high 30 min or until pasta is cooked through. Serve topped with cheeses, if desired.

To Cook Immediately: Instant Pot

  • Add all ingredients except pasta, water, and optional cheeses to an instant pot. Lock lid; set valve to sealing. Program for soup. When done, use quick release (turn valve to venting, being careful to stay away from the released steam). Add pasta and water. Stir. Lock lid; set valve to sealing. Program for manual-high and reduce time to 4 minutes. Use either natural pressure release or quick release when done.

To Freeze

  • Combine all ingredients except pasta, cheeses, and water in a 1 gallon zip top bag. Label and freeze until ready to use.

To Cook After Freezing: Slow Cooker

  • When ready to use, place frozen meal in the slow cooker and cook on low for 8 hours or high for 6 hours. Add water and pasta. Cook on high 30 min or until pasta is cooked through. Served topped with cheeses, if desired.

To Cook After Freezing: Instant Pot

  • Add frozen meal to an instant pot. Push sauté. Keep it on sauté until there is at least 1/2 cup of liquid at the bottom of the pot. Once there is adequate liquid, lock lid; set valve to sealing. Program for soup and add 10 minutes. When done, use quick release (turn valve to venting, being careful to stay away from the released steam). Add pasta and water. Stir. Lock lid; set valve to sealing. Program for manual-high and reduce time to 4 minutes. Use either natural pressure release or quick release when done.
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