Description
Easy Crockpot Chili Lasagna Soup combines the rich flavors of chili and lasagna in a comforting, slow-cooked soup. It’s a hearty, one-pot meal perfect for busy days.
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 chili beans
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (4 oz) can diced green chilies
- 4 cups beef broth
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 8 lasagna noodles, broken into pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (optional for garnish)
Instructions
- In a skillet over medium heat, brown the ground beef with diced onion and garlic until no longer pink. Drain excess fat.
- Transfer the beef mixture to the crockpot.
- Add diced tomatoes, tomato sauce, chili beans, kidney beans, green chilies, beef broth, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- About 30 minutes before serving, add broken lasagna noodles to the crockpot. Stir well and continue cooking until noodles are tender.
- Just before serving, stir in mozzarella, ricotta, and Parmesan cheese until melted and well incorporated.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Adjust spice level by adding more chili powder or hot sauce.
- For a vegetarian version, omit meat and add extra beans or lentils.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg