Slow Cooker Lasagna Soup With Whipped Pesto Cottage Cheese Recipe

I absolutely love this recipe because it’s like a cozy, Italian hug in a bowl that fills my home with irresistible aromas and warms my soul. Plus, the combination of melty cheese and rich, savory flavors is just the comfort food fix I need after a long day.

My Whipped Pesto Cottage Cheese adds a comforting, creamy, satisfying twist to my Slow Cooker Lasagna Soup. Ground beef, tomatoes, and aromatic spices like oregano and basil blend with warm beef broth to create the rich flavor of traditional lasagna.

If you ask me, this lasagna soup is a not-so-distant cousin of the lasagna we know and love. It’s seasoned, simmered, and ready to go, but it’s supremely soupy and therefore totally dippable.

Ingredients

Beef that is ground: A rich source of both protein and iron that adds umami flavor.

Olive Oil: Adds smooth texture; enhances flavor; provides healthy fats.

Onion: Delivers fiber, contributes sweetness, and adds a depth of flavor to dishes.

Garlic: Provides aromatic flavor and offers benefits that reduce inflammation.

Basil (dried): Contributes earthy sweetness and offers antioxidants.

Oregano, when dried, offers a robust and aromatic burst of flavor that is so common in many Italian dishes.

More than just a flavoring herb though, oregano is well known to boost the immune system.

Red Pepper Flakes: Add a spicy kick and may increase metabolic rate.

Broth made from beef: Intensifies taste, furnishes collagen and minerals.

Concentrated tomato flavor, abundant in lycopene, is what you get with tomato paste.

Ricotta cheese: Provides a creamy, textured source of protein and calcium.

Parmesan cheese: Contributes umami.

Full of calcium and protein.

Basil’s freshness and flavor are unmatched, and it is a fantastic source of vitamins.

Ingredient Quantities

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• 1 pound ground beef
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 2 cups uncooked mafaldine or broken lasagna noodles
• 1 cup ricotta or cottage cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese
• 1/2 cup prepared pesto

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Instructions

1. In a big frying pan, warm the olive oil over a medium flame. Add the beef and cook, stirring and chopping, until it has lost its pinkness and is nicely browned. Pour off any excess fat.

2. Add the onion, diced, and the garlic, minced, to the skillet with the beef, and cook until the onion is soft, about 5 minutes.

3. Add the dried basil, oregano, crushed red pepper flakes, and tomato paste, cooking for another 1-2 minutes until everything is aromatic.

4. Move the ground beef mix into a slow cooker. Pour in the beef broth, crushed tomatoes, and diced tomatoes. Stir well to integrate everything.

5. Cook on low for 6-7 hours or on high for 3-4 hours. Cover and.

6. Roughly half an hour prior to serving, add the mafaldine pasta or Lasagna noodles (broken up) to the slow cooker. Give it a good stir and put the lid back on. Cook this for about 30 more minutes until the pasta is al dente.

7. Using a food processor, blend the ingredients in the following way to make whipped pesto cottage cheese: Combine the cottage cheese, Parmesan cheese, and pesto to form a smooth dip.

8. When the noodles are done, add salt and pepper to taste to the soup.

9. Ladle the soup into bowls and top each with a scoop of the whipped pesto cottage cheese. Then sprinkle fresh basil, chopped and in a tiny mosaic, over the cheese clouds. Finally, shower the soup with freshly shredded mozzarella.

10. A delicious, comforting meal awaits you. Slightly melty cheese makes it even more enjoyable.

Equipment Needed

1. Large frying pan or skillet
2. Wooden spoon or spatula
3. Knife
4. Cutting board
5. Measuring spoons
6. Slow cooker
7. Ladle
8. Food processor
9. Mixing bowl
10. Grater

FAQ

• Can I use ground turkey instead of ground beef?Certainly! You can use ground turkey instead of ground beef for a lighter take.
• Do I need to cook the noodles before adding them to the slow cooker?The soup will be simmering in the slow cooker, but the noodles won’t be. They will be cooking in the soup.
• Can I make this soup vegetarian?Absolutely! Just leave out the ground beef and substitute vegetable broth for the beef broth.
• How long should I cook the soup in the slow cooker?Prepare on a low setting for 6-8 hours or a high setting for 3-4 hours.
• What can I use if I don’t have mafaldine or lasagna noodles?Any short pasta can be used, such as fusilli or macaroni.
• How is whipped pesto cottage cheese made?In a food processor, combine the cottage cheese with the store-bought or homemade pesto. Process until smooth and silky in texture.
• Can I freeze leftovers? Yes, allow the soup to cool completely before freezing in airtight containers for up to 3 months.

Substitutions and Variations

1 pound ground turkey rather than ground beef
1 diced bell pepper in place of onion for a flavor variation
1 teaspoon Italian seasoning to replace dried basil and oregano
4 cups chicken broth instead of beef broth for a lighter flavor
Use one (28-ounce) can pureed tomatoes instead of crushed tomatoes for a smoother texture.

Pro Tips

1. Brown the Beef Thoroughly Ensure the ground beef is well-browned for maximum flavor. Browning enhances the savory and complex flavors, giving the dish a deeper taste.

2. Caramelize the Onion When adding the onions to the beef, allow them to caramelize lightly for an added sweetness and depth of flavor to the dish. Be patient and let them cook until they are a golden brown.

3. Boost Flavor with Herbs If you have access to fresh herbs, consider using fresh basil and oregano instead of dried. Add them towards the end of cooking to retain their vibrant flavor.

4. Customize Your Pasta If you don’t have mafaldine or lasagna noodles, feel free to use any pasta shape you prefer. Just be sure to adjust the cooking time so the pasta cooks until al dente.

5. Enhance the Cheese Layer For extra creaminess and flavor, consider adding a bit of lemon zest or a small amount of garlic powder to the whipped pesto cottage cheese mixture. This can add a zing that complements the richness of the dish.