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.
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Hi,
Any suggestions on substituting ground beef and sausage for ground turkey and turkey sausage? I assume I’d also sub beef stock for chicken/turkey stock … are any other changes needed?
What a great idea! But unfortunately, without having tried these modifications myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Trying not to dirty another pan — can beef, sausage, garlic and onion all be browned in slow cooker if it has sauté capabilities? One less pan to clean.
Yes, absolutely!
Hi, congrats on your new move. It’s not easy changing from a place where you’ve had a familiar comfort for so long! I hope you’re happy there! :). Maybe one day you’ll learn how to create a deep dish pizza for us.
This looks amazing and I’ve been craving lasagna lately. This will do perfectly. There is one little typo, though. I think you mean crushed tomatoes in the directions, not crushed potatoes.
There is a typo in step #3: says crushed potatoes! I knew you meant tomatoes but some new cooks might not know! Lol
This looks great! I’ll try it soon. Thank you for your awesome recipes.