Get ready to cozy up with a big bowl of Crockpot Lasagna Soup—it’s like your favorite Italian comfort food, but even easier to make! This delicious soup is a fantastic way to enjoy the flavors of lasagna without the hassle. Perfect for busy weeknights, it’s packed with savory ingredients and can simmer away while you tackle your day.

What Makes Lasagna Soup So Great?

Did you know that 70% of people say soup is their go-to comfort food during chilly seasons? Lasagna Soup combines the rich flavors of traditional lasagna with the convenience of a slow cooker. You’ll love how the simple ingredients meld together to create a heartwarming meal.

Ingredients You’ll Need

Here’s what you need to whip up this delightful soup:

• 1 lb lean ground beef or turkey (I prefer turkey for a lighter option)
• 1 28 oz can diced tomatoes (petite diced for a smoother texture)
• 1 6 oz can tomato paste
• 3 cups beef broth (go for low sodium if you’re watching your salt intake)
• 1 12 oz can V8 vegetable juice (adds flavor and nutrients)
• 1/2 cup onion, diced small
• 2 cloves garlic, diced (add more if you’re a garlic lover!)
• 1 .7 oz packet Italian dressing mix (check for low sodium options)
• 2 cups uncooked pasta (cavatappi, rotini, or macaroni work great)
• 1 cup water (to add with the pasta)
• Salt and pepper to taste
• Mozzarella and/or Parmesan cheese for topping

Step-by-Step Instructions

1. Prep the Base:

• In your slow cooker, start by mixing together the diced tomatoes and tomato paste. This combination forms the soup’s rich and flavorful base. The tomatoes provide acidity and sweetness, while the paste adds thickness and depth. Stir well to ensure they’re fully combined.

2. Add the Ingredients:

• Next, add the ground beef or turkey to the slow cooker. Since we’re using ground turkey for a leaner option, there’s no need to brown it beforehand—just crumble it into the mixture.
• Pour in the beef broth, which adds a savory depth to the soup. Then, add the V8 vegetable juice for a flavorful boost and some added nutrients.
• Include the diced onion and garlic, which will infuse the soup with aromatic flavors as they cook. Finally, sprinkle in the Italian dressing mix and season with salt and pepper. Stir everything thoroughly so the ingredients are evenly distributed.

3. Set the Slow Cooker:

• Cover the slow cooker with its lid and set it to cook on Low for 4-5 hours. This slow cooking time allows the flavors to meld beautifully. If you can, let it simmer for longer; the longer it cooks, the more intense the flavors will be.

4. Pasta Time:

• About 30 minutes before you’re ready to serve, it’s time to add the uncooked pasta. This is where the soup transforms into a hearty meal! Choose a pasta shape that holds sauce well, like cavatappi or rotini.
• Pour in 1 cup of water to help cook the pasta and ensure it doesn’t absorb too much of the soup’s liquid. Stir everything together to make sure the pasta is submerged in the broth.

5. Final Touches:

• After 30 minutes, check the pasta for doneness. It should be tender but still slightly firm (al dente). Once the pasta is cooked to your liking, it’s time to serve! Ladle the soup into bowls and top each serving with a generous sprinkle of mozzarella and/or Parmesan cheese. The heat from the soup will melt the cheese, adding a creamy, delicious finish.

Additional Tips

• Texture Adjustments: If the soup is thicker than you like, feel free to add a bit more broth or water until you reach your desired consistency.
• Flavor Enhancements: If you enjoy a little heat, consider adding some crushed red pepper flakes when you add the ground meat. For an extra layer of flavor, fresh basil or parsley can be stirred in just before serving.

What to Serve With Lasagna Soup

This hearty soup is perfect on its own, but it loves a good companion. Serve it alongside Toaster Oven Garlic Bread or homemade Garlic Knots. A fresh salad adds a nice crispy contrast, and I often include roasted vegetables like asparagus or broccoli cooked in my Crockpot Express. It makes for a complete, satisfying meal!

Notes and Tips

• Nutritional Information (calculated using 95% lean ground beef and excluding cheese):
  • Calories: 163
  • Carbohydrates: 17g
  • Protein: 16g
  • Fat: 3g
  • Sodium: 556mg
  • Fiber: 2g

Final Thoughts

This Crockpot Lasagna Soup is not only easy to make, but it also warms you up from the inside out. It’s perfect for those nights when you want something hearty yet simple. With the convenience of a slow cooker, you can set it and forget it, knowing a comforting meal awaits you at the end of the day.

So why not gather your ingredients, set your Crockpot, and enjoy a delightful meal that will warm your soul?

Happy cooking!

Are you tired of the same old weeknight meals? Looking for something that not only satisfies your cravings but also makes dinner a breeze? Let me introduce you to the Crockpot Chicken Taco Chili! This recipe combines the hearty comfort of chili with the zesty flair of tacos, creating a dish that will have your taste buds dancing.

Did you know that 80% of families seek quick and satisfying meals? I’ve been there—rushing home after a long day, needing something delicious but easy to prepare. This recipe has become my go-to because it checks all the boxes: simple prep, robust flavors, and it’s perfect for meal prep. Let’s dive in!

Essential Ingredients for Chicken Taco Chili

Before we get cooking, let’s gather our ingredients. Here’s what you’ll need:

• 1 pound boneless, skinless chicken breasts (you can also use thighs for added flavor)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with their juice
• 1 cup corn (frozen or canned)
• 1 packet taco seasoning (homemade or store-bought)
• 1 cup chicken broth
• Optional toppings: sour cream, shredded cheese, cilantro, jalapeños, avocado

Tips for Selecting Fresh Ingredients

When picking your chicken, look for a vibrant color and firm texture. Fresh herbs can elevate the dish, so if you can, grab some cilantro for garnish!

Easy Step-by-Step Instructions

Now that we have our ingredients, let’s get to cooking!

1. Prep Your Ingredients: Start by chopping any fresh ingredients. If you’re using fresh corn, slice it off the cob. This is also a great time to prepare your toppings!
2. Add Everything to the Crockpot: Place the chicken breasts at the bottom of your crockpot. Pour the black beans, kidney beans, diced tomatoes, corn, taco seasoning, and chicken broth over the chicken.
3. Set It and Forget It: Cover your crockpot and cook on low for 6-8 hours or high for 3-4 hours. The longer, the better! As the chicken cooks, it will become tender and flavorful.
4. Shred the Chicken: About 30 minutes before serving, shred the chicken right in the pot using two forks. It’ll soak up all that delicious broth!
5. Serve with Toppings: Ladle the chili into bowls and let everyone add their favorite toppings. I love a generous scoop of sour cream and fresh cilantro!

Serving Suggestions and Delicious Toppings

This chili is great on its own, but it’s even better with the right accompaniments. Here are some ideas:

• Toppings: Consider serving it with shredded cheese, avocado, or fresh jalapeños for an extra kick.
• Side Dishes: Pair it with cornbread or tortilla chips for a satisfying crunch.

Nutritional Benefits of This Recipe

This recipe isn’t just tasty; it’s packed with nutrients too! Each serving provides a good amount of protein from the chicken and fiber from the beans. On average, a bowl contains around 350 calories, making it a wholesome choice.

Did you know? Beans are an excellent source of plant-based protein and can lower cholesterol levels. They truly are a superfood!

Tips for Making the Best Taco Chili

• Adjusting Spice Levels: If you’re like me and enjoy a little heat, consider adding diced jalapeños or a pinch of cayenne pepper to the mix.
• Storing Leftovers: This chili keeps well in the fridge for up to five days, making it perfect for meal prep. I often double the recipe and freeze half for a quick meal later.
• Common Mistakes to Avoid: One mistake I often made early on was not rinsing the canned beans. This can lead to a salty dish. Trust me—rinsing is key!

Recipe Summary

Crockpot Chicken Taco Chili

• Prep Time: 10 minutes
• Cook Time: 6-8 hours on low or 3-4 hours on high
• Servings: 6-8

Ingredients:

• 1 lb boneless, skinless chicken breasts
• 1 can black beans (15 oz)
• 1 can kidney beans (15 oz)
• 1 can diced tomatoes (14.5 oz)
• 1 cup corn
• 1 packet taco seasoning
• 1 cup chicken broth
• Optional toppings: sour cream, cheese, cilantro, jalapeños, avocado

Instructions:

1. Prep Ingredients: Chop fresh ingredients and prepare toppings.
2. Layer in Crockpot: Add chicken, beans, tomatoes, corn, seasoning, and broth.
3. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours.
4. Shred Chicken: Shred chicken in the pot 30 minutes before serving.
5. Serve: Ladle into bowls and top with your favorites!

In just a few simple steps, you can create a delightful Crockpot Chicken Taco Chili that warms the soul and satisfies the taste buds! This dish is not only easy to make, but it’s also perfect for feeding a crowd or prepping meals for the week ahead.