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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Had to use what I had on hand this time, so a lb of Sweet Italian Sausage, 2 tsp Pasta All Around seasoning, bay leaves, Lasagna noodle pieces, 28oz Tomato Puree, 2 (15 oz)cans Diced Tomatoes.and ½ can rinse water from the tomato cans. Used up some bell peppers and mushrooms. Smells and tastes great, can’t wait for dinner. Great recipe, next time I’ll follow the recipe exactly. To see what it’s like that way.❤️
Do you wait to add uncooked noodles?
So I believe it would be at least tender noodles when added it in so you can cut them into as small pieces you want. So I’d cook then until tender and then cut them up into bite size pieces then add them into the sauce mixture. Then with the hour to two hours left it should cook the noodles all the way thru.
Can I replace Italian sausage with beef? I don’t have it in my country 🙁 Or at least not in my city. Will the cooking time change?
Any tips on freezing or saving for leftovers? I’m gonna make this (for my 3rd time haha), and just eat up all the noodles, store the rest and cook noodles next time to add to it.
I saw someone else say to cook separately but wasn’t sure if it was going to be as good that way.
Another fabulous recipe from You, girl!!! You make me look like I can cook! So fantastic, are all your recipes! Thank you from the bottom of my heart!( I will add, I am a food snob, and have been so disappointed with many other recipes from other blogs, but you, never disappoint!)❤❤
This was really delicious! I actually didn’t have time to start it in the crock pot in the morning, so put it on the stove mid-afternoon and did not drain the meat, leaving all the flavorful fat in there. I added some oregano, thyme and crushed red pepper and bloomed all the herbs and spices in the oily meat before adding any liquid, then cooked mostly covered for about 2 hours, allowing it to reduce and getting the maillard reaction fond on the sides of the pot, which really amped up the flavor.
The reason for only 4 stars – the directions really should have you cook the pasta separately, if you expect to have leftovers. The reason is, storing cooked noodles in the soup will cause them to soak up lots of the liquid like a sponge, reducing the liquid for reheating, and the noodles will turn to complete mush. Cook them separately and add to each serving bowl, and store separately from the soup in the fridge.
No one cares what modifications you made to her recipe. The comment section is to say if you liked it or not. Get your own page for your recipes
You actually used the maillard in a comment section about slow cooker lasagna soup. I have second hand embarrassment for you because you literally have no idea what the word means. LOL. Oh, and the bit about blooming herbs in hamburger/sausage grease? Comedy gold! You are really precious.
I had this tonight for a weekday dinner and everyone enjoyed it! With minor prep, this is a perfect meal for a busy family. Don’t skip the ricotta, it is truly the shining star of the dish. Thanks Chungah!
I have made a lot of soups from this site. This is one of my favorite. It was great, so favorful. Who would of thought? Lasagna Soup??
Delicious
Next time I will cook the noodles and add right before serving
Can you freeze this soup
Perfect recipe to plop in the crock pot before work on a cold day. The best part is, like chili, the longer it sits the better it gets! Mine is typically on low for about 10 hours and Y’ALL. For real. I serve with mozzarella instead of ricotta, and cook the pasta separately as others here have mentioned. This soup is always in my winter soup menu rotation!
I am using crushed up lasagna noodles for my pasta-I hope this will be okay-making for my office soup fest!
Just wondering if I only have a 4qt slow cooker, how to best adjust the recipe?
divide by 2/3 rds
This was amazing! Added chili pepper flakes and otherwise followed it exactly and we all went back for seconds and thirds. Will definitely make this again and again.
Delicious, but takes way too long if you don’t want to wait all day! Need an instant pot version to significantly reduce the time to cook. Campanelle pasta is virtually impossible to find.
If you are thinking about making this lasagna soup just do it you won’t regret it. It was so good following the recipe with a side salad and garlic bread.
I followed the recipe for pasta fajioli soup to a t and it was so good. My husband is a very picky eater and Loves Olive Garden Pasta Fajioli soup and said this taste just like it. I am already planning my next batch
Damn girl! This was damn delicious! Super easy too. The only thing I did different was cook the noodles separately (Radiatore noodles as that is what I had, and they kind of looked like lasagna) and added them at the last few minutes before serving. The consistency was perfect, even the next day with what little leftovers we had. My teenage son really liked it too, as he does not always like my lasagna as it has crusty edges. This was so good! Thank you!
I love making this it’s a huge hit with my family and friends. I use bow tie noodles
It was just amazing! It’s so delicious! I couldn’t find the campanelle pasta, so I used small Fusilli instead. I didn’t add it to the slow cooker because I was afraid that it’d become too mushy, so I added it once the soup was done.
Thank you so much for sharing!
I’m rating this before trying it because I have a question. I’m sure it will be awesome based on the other reviews. But what other pasta would you recommend if we can’t find campanelle? Can’t wait to give this a try!