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Slow Cooker Lasagna Soup Recipe

Slow Cooker Lasagna Soup Recipe
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★★★★★

4.8 from 15 reviews

This Slow Cooker Lasagna Soup combines the hearty flavors of traditional lasagna with the comfort of a warming soup. Packed with Italian sausage, lean ground beef, tomatoes, and savory herbs, this dish simmers gently all day to develop rich, comforting flavors. Finished with tender campanelle pasta and creamy ricotta cheese dollops, it’s a perfect, easy-to-make meal for any day when you crave lasagna in a cozy bowl.

Ingredients

Scale

Meat and Aromatics

  • 1 tablespoon olive oil
  • 1/2 pound lean ground beef
  • 1/2 pound Italian sausage (casing removed)
  • 3 cloves garlic (minced)
  • 1 medium sweet onion (diced)

Liquids and Tomatoes

  • 2 (15-ounce) cans crushed tomatoes
  • 1 (15-ounce) can petite diced tomatoes
  • 6 cups beef stock

Seasonings

  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • Kosher salt and freshly ground black pepper (to taste)

Pasta and Garnishes

  • 1 1/2 cups uncooked campanelle pasta
  • 1/2 cup whole milk ricotta cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

  1. Brown the Meat: Heat olive oil in a large skillet over medium-high heat. Add lean ground beef and Italian sausage, cooking them for about 5-8 minutes until browned. Make sure to crumble the meat as it cooks. Once browned, drain the excess fat.
  2. Sauté Aromatics: Stir in minced garlic and diced onion to the skillet. Cook, stirring frequently, for 2-3 minutes or until the onions become translucent and fragrant.
  3. Combine Ingredients in Slow Cooker: Transfer the browned meat mixture into a 6-quart slow cooker. Add crushed tomatoes, diced tomatoes, beef stock, Italian seasoning, dried basil, and season with kosher salt and freshly ground black pepper to taste. Stir everything together well.
  4. Slow Cook the Soup: Cover and cook on low heat for 7-8 hours or on high heat for 5-6 hours. This allows the flavors to meld and develop fully.
  5. Add Pasta and Finish Cooking: Uncover the slow cooker and stir in the uncooked campanelle pasta. Cover again and cook on high heat for an additional 30 minutes or until the pasta is tender. Taste and adjust seasoning with salt and pepper if needed.
  6. Serve and Garnish: Serve the soup hot, topping each bowl with dollops of whole milk ricotta cheese and sprinkling with freshly chopped parsley for a fresh finish.

Notes

  • For a spicier kick, add red pepper flakes when sautéing the garlic and onions.
  • If you prefer a thicker soup, reduce the beef stock slightly or add a tablespoon of tomato paste along with the tomatoes.
  • Can be made a day ahead; flavors improve after resting overnight in the refrigerator.
  • Use gluten-free pasta to make this soup gluten-free.
  • Whole milk ricotta adds creaminess, but you can substitute with part-skim or vegan ricotta alternatives.

Nutrition

Keywords: slow cooker lasagna soup, easy lasagna soup, Italian soup recipe, slow cooker soup, beef and sausage soup

Find it online: https://nataliereeve.com/slow-cooker-lasagna-soup-recipe/