Slow Cooker Lasagna Soup
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All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!
Guys.
It was 40 degrees F in Chicago today! That’s basically t-shirts and shorts weather in Chiberia, no?
Except I kind of got ahead of myself and went outside without a beanie nor gloves. And then my head and hands basically froze. I guess I’m not entirely acclimated to Chicago weather.
That’s okay. I raced home to this lasagna soup and completely warmed up in seconds.
Thank goodness I left it in the slow cooker, letting it cook low and slow for 7-8 hours. The house smelled like heaven.
I ladled about 2-3 servings right into my bowl, added about 17 dollops of ricotta and inhaled this like nobody’s business. And I took all the crusty garlic bread and sopped up the leftover bits.
So if Chicago wants to stay this cold, bring it on. I think I could get on board. But only if there’s lasagna soup in my crockpot.
Slow Cooker Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- ½ pound lean ground beef
- ½ pound Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 15-ounce cans crushed tomatoes
- 1 15-ounce can petite diced tomatoes
- 6 cups beef stock
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups uncooked campanelle pasta
- ½ cup whole milk ricotta cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Heat olive oil in a large skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.
- Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.
- Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.
Video
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