Description
Easy Crockpot Chili Lasagna Soup is a comforting, hearty dish that combines the flavors of chili and lasagna in a slow-cooked soup. It’s perfect for a cozy dinner with minimal prep.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can black beans, drained and rinsed
- 4 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- In a skillet over medium heat, cook ground beef with diced onion and garlic until browned. Drain any excess fat.
- Transfer the cooked meat mixture to a crockpot.
- Add diced tomatoes, tomato sauce, kidney beans, black beans, beef broth, chili powder, cumin, paprika, salt, and black pepper. Stir 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 well and cover again.
- Cook until noodles are tender, about 30 minutes.
- Just before serving, stir in mozzarella and Parmesan cheese.
- Spoon into bowls and top with a dollop of ricotta cheese and chopped parsley if desired.
Notes
- Use ground turkey or chicken for a lighter version.
- Adjust chili powder to taste for more or less heat.
- For gluten-free, use gluten-free lasagna noodles.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 820mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 65mg