Go Back
–+ servings
Easy Slow Cooker Lasagna Soup

Easy Slow Cooker Lasagna Soup That'll Wow Your Taste Buds

Enjoy the magic of Easy Slow Cooker Lasagna Soup, a comforting dish that combines flavors and convenience for a delightful meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Cooling Time 5 minutes
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: PASTA
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 lb Ground Beef, 96/4 Choose a lean beef for a healthier twist without sacrificing flavor.
  • 20 500g Red and Gold Mini Potatoes These colorful potatoes add a delightful sweetness and vibrant touch when thinly sliced.
  • 4 slices Center Cut Bacon The crispy texture elevates the dish with its smoky flavor.
  • 1/4 C Worcestershire Sauce This savory sauce deepens the flavor, bringing everything together beautifully.
  • 2 C Skim Milk Adds creaminess to the skillet while keeping it lighter.
  • 1 C Shredded Cheddar Melts into a gooey topping that is simply irresistible!
  • 1 Tbsp Dry Mustard Provides a subtle tang that enhances the overall taste profile.
  • 1 Tbsp Smoked Paprika Infuses a warm, smoky flavor that complements the beef and potatoes.
  • 1 tsp Garlic Powder Adds depth and richness without overpowering.
  • 1 tsp Kosher Salt Essential for bringing out all the fantastic flavors.
  • 1 tsp Black Pepper For a touch of warmth and subtle spice.

Equipment

  • Slow Cooker

Method
 

How to Make Loaded Ground Beef and Potatoes Skillet
  1. Preheat the oven to 400ºF to ensure even cooking and a perfect bubbly, golden layer on top!
  2. Cook the bacon in a 12" cast iron skillet over medium-high heat for about 5 minutes, until crispy. Transfer to a paper towel to drain excess grease.
  3. Drain the bacon grease from the skillet, leaving a little for flavor. Add ground beef and cook until no pink remains, about 7-10 minutes. Mix in dry mustard, smoked paprika, salt, pepper, garlic powder, and Worcestershire sauce.
  4. Layer the skillet: Push the ground beef to one side, add sliced potatoes on the bottom. Cover with beef, repeat, and finish with remaining potatoes on top.
  5. Pour the skim milk over the skillet. Sprinkle the shredded cheddar generously on top.
  6. Bake for 40-50 minutes, checking for little liquid left and ensuring cheese is bubbling and slightly browned around the edges.
  7. Cool the skillet for 5 minutes before serving. Optionally, top with crumbled bacon and chopped green onion.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 350IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in individual portions for up to 2 months.

Tried this recipe?

Let us know how it was!