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.
Did you make this recipe?
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Can I use this recipe as a freezer meal and stick in the crock pot before work?
Don’t do the pasta in the crock pot. Pasty mess. It was an extra dish, but much better with pasta cooked on stove and then added. Great flavor though. Love your recipes.
This by far is my most favorite recipe! I have made the majority of your recipes and have your cookbook. Every recipe is always yummy, but this one, was AMAZING! Even my husband, who 100% Italian, went back for seconds. You can also add some hidden veggies in it too! Awesome!
oh my goodness was this ever good!!! I always love to add Romano cheese to Italian dishes and that is what I did to this recipe (after it was cooked). It really made it that much better. This recipe is a keeper for sure! Thank you so much for sharing!!
Hi, Wondering how to best adapt this to the instant pot? I’d love to only dirty one dish.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Did you try the instant pot version?
I’ve made several of your recipes and they are all delicious!!! My husband loves them!
Some recipes have more of an intense full bodied flavor but I love trying trying new recipes and I can always count on you to make something that’s amazingly delicious!!
We try to switch it up between light recipes and comfort meals – we love that you are liking it so far! Thanks, Anna!
This looks amazing!
I can’t wait to try it (still cold here in Canada)
I can’t tell you how good this recipe came out. My family likes corn, so I added a half cup to tof canned corn to the recipe. My friend used this recipe and added a half cup of diced carrots to the recipe. This recipe is so tasty with all the seasonings — and the taste of the Italian sausage made this soup . I have sprinkled with Parmesan or mozzarella cheese on top before I served this dish !!! Yum, yum, yum, !!!!
That sounds so good! I bet the corn added a nice crunch. Thanks for sharing!
Loved it!!!! I doubled recipe and pulled some spices from your “stove top” recipe for gas cook-top cooking, but i did use campanella pasta from 1st recipe only 2 cups. The other added ingredients from 2nd similar recipe were pepper flakes, soupbowl topping of mixed italian cheese blend +ricotta. Awesome!!!! Since we had leftovers, I ladeled off pasta to 2nd bowl to refrigerate and to not cause the main soup to become too mushy. The next evening reheated both and added more beef broth…..was wonderful! You could actually just reheat with more broth and add fresh pasta batch. The double recipe was perfect for 4 more large bowls with crusty sourdough and Caesar salad!(6-8 large bowls) 😀 Easy-Peasey lasagna!! Will definitely make again…..perfect for easy company dinner next to a fire!
That’s so great, Becky! Thanks so much for sharing your feedback with us!
Chunga!!!! This recipe is amazing! I couldn’t find campanelle pasta anywhere so I used cellentani instead and my soup turned out GREAT. This, like so many of your recipes, is a new family favorite.
So, after 25 minutes the pasta was way overcooked
Even my husband couldn’t finish it and he eats everything! I only used 4 cups of broth. What did I do wrong?
I’m so sorry to hear that! Did you use campanelle pasta as directed in the recipe?
So delicious! I used a little less broth and a little more pasta for a thicker soup. I also substituted chicken sausage because my store didn’t have any pork sausage 🙁 Still turned out amazing— Thank you!
Great!
I made a double batch today. Some for dinner now and later. I was a little worried it seemed kind of thin, but after cooking the pasta, perfect just perfect. I made some garlic Texas toast to go with it. Easy dinner done. Again very good, just with there was a way to stop the pasta from absorbing the liquid, as it cools it’s becoming mote like a lasagna chili, no complaints all good!
Sounds delicious! Thanks for sharing, Judy! 🙂
Wonderful soup!!! @cantstopcooking
Can this be adapted for just plain stove top?
You can try this recipe instead, Christina! 🙂
https://damndelicious.net/2013/12/14/lasgana-soup/
FWIW, I made this one (I liked the ingredients and ratios) in my Dutch oven on the stove top and it worked out great! I simmered it for less time and used only one carton of stock.
Thank you for your feedback, Alana! That’s great!
This looks delish! Going to make it soon. FYI still cannot print the recipe!
The link to print the recipe doesn’t seem to work?
My apologies, Brooke. We are trying to resolve this issue ASAP. Thank you so much for your patience.
Try emailing the recipe to yourself from the menu options, Then click on link in email and scroll down to PRINT and you will be able to print that way,
This recipe will not print for me? Anyone else having this problem??
My apologies, Amy. We are trying to resolve this issue ASAP. Thank you so much for your patience.
This looks amazing! I am planning to make it for a carry in at church this Sunday. I was wondering what kind of slow cooker that is in the picture? I’ve been looking for one and this one looks nice! Thanks for all your great recipes!!
I am using Crock-Pot® The Original Slow Cooker. 🙂
Question….Is the Italian sausage ground sausage?
Yes! Once the casing is removed, you can crumble the sausage. 🙂