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Lasagna Soup Recipe Slow Cooker

Lasagna Soup (Slow Cooker)

This cozy slow cooker lasagna soup packs all the flavors of classic lasagna—savory meat sauce, tender pasta, Italian herbs, and melty cheese—into a rich, tomato-based soup that basically makes itself in the crockpot.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course, Soup
Cuisine American, Italian
Servings 6 servings
Calories 450 kcal

Ingredients
  

  • 1 pound ground beef 80/20 or 85/15
  • 1/2 pound Italian sausage casings removed; mild or hot
  • 1 medium yellow onion finely chopped (about 1 cup)
  • 4 cloves garlic minced (or 1 1/2 teaspoons garlic powder)
  • 1 tablespoon tomato paste
  • 28 ounces crushed tomatoes
  • 15 ounces tomato sauce
  • 14.5 ounces diced tomatoes undrained; fire-roasted if possible
  • 6 cups low-sodium beef or chicken broth
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt start with 1–1 1/2 teaspoons, more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon crushed red pepper flakes optional, up to 1 teaspoon for more heat
  • 8-10 lasagna noodles broken into bite-sized pieces (or about 8 ounces small pasta)
  • 1 cup whole milk ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese low-moisture, part-skim
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup fresh basil or flat-leaf parsley chopped, for serving
  • 1-2 tablespoons olive oil for browning meat, if needed
  • 1/4-1/2 cup heavy cream or half-and-half optional, for a creamier soup

Instructions
 

  • In a large skillet over medium-high heat, add a drizzle of olive oil if needed. Add the ground beef and Italian sausage, breaking them up with a wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain off excess fat, leaving a small amount if you prefer richer flavor.
    1 pound ground beef, 1/2 pound Italian sausage, 1-2 tablespoons olive oil
  • In the same skillet, add the chopped onion and cook for 3–4 minutes, stirring, until softened and fragrant. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the tomato paste and cook, stirring, for 1–2 minutes to caramelize slightly.
    1 medium yellow onion, 4 cloves garlic, 1 tablespoon tomato paste
  • Transfer the browned meat, onion, garlic, and tomato paste mixture to a 5–6 quart slow cooker. Add the crushed tomatoes, tomato sauce, diced tomatoes with their juices, broth, dried basil, oregano, thyme, parsley, sugar, salt, black pepper, and red pepper flakes (if using). Stir well, scraping along the bottom so nothing sticks.
    1 pound ground beef, 1/2 pound Italian sausage, 1 medium yellow onion, 4 cloves garlic, 1 tablespoon tomato paste, 28 ounces crushed tomatoes, 15 ounces tomato sauce, 14.5 ounces diced tomatoes, 6 cups low-sodium beef or chicken broth, 2 teaspoons dried basil, 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon crushed red pepper flakes
  • Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the flavors have melded and the broth tastes rich. If you are home, you can stir once halfway through cooking, though it is not required.
  • About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the hot soup. Re-cover and cook on HIGH for 20–30 minutes, or until the pasta is just al dente. Stir once halfway through to prevent the noodles from clumping. If the soup becomes very thick, add 1/2–1 cup of warm broth or water to thin.
    8-10 lasagna noodles
  • While the pasta cooks, in a small bowl combine the ricotta, 1/2 cup of the mozzarella, and 1/4 cup of the Parmesan. Season with a small pinch of salt and black pepper and stir until smooth. Set aside; this will be the cheesy topping for each serving.
    1 cup whole milk ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper
  • When the pasta is cooked to your liking, taste the soup and adjust with additional salt, pepper, or a pinch more sugar if needed. For a creamier, richer broth, stir in 1/4–1/2 cup heavy cream or half-and-half at this time.
    1 teaspoon granulated sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/4-1/2 cup heavy cream or half-and-half
  • Ladle the lasagna soup into bowls. Top each bowl with a generous spoonful of the ricotta-cheese mixture, then sprinkle with some of the remaining mozzarella and Parmesan. Garnish with chopped fresh basil or parsley and let sit for a minute so the cheese melts slightly before serving.
    1 cup whole milk ricotta cheese, 1 1/2 cups shredded mozzarella cheese, 1/2 cup freshly grated Parmesan cheese, 1/4 cup fresh basil or flat-leaf parsley

Notes

Yield: about 6–8 generous servings. For best pasta texture, add the noodles only for the last 20–30 minutes of cooking and switch the slow cooker to WARM once they reach al dente. The cheese mixture is key to the lasagna flavor, so don’t skip it. Leftovers thicken as they sit; thin with a splash of broth or water when reheating. For make-ahead, you can cook the pasta separately and add to each serving so it doesn’t soften too much in the soup.

Nutrition

Calories: 450kcal
Keyword Comfort Food, Crockpot Lasagna Soup, Easy Dinner Recipe, Lasagna Soup, Slow Cooker Lasagna Soup
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