Slow Cooker Lasagna Soup
My easy slow cooker lasagna soup is made with both ground beef and sausage in a flavorful tomato broth and topped of with creamy cheeses. This tastes just like lasagna without all the work!
I love making soup in my crock pot. It's easy and tastes amazing without standing over a hot stove all day. I've previously shared slow cooker stuffed pepper soup, crock pot turkey chili, and slow cooker wedding soup. Our new favorite is this slow cooker lasagna. soup. It is flavorful, cheesy, and perfect for these chilly Fall evenings. Serve with garlic bread or garlic knots to sop up all that delicious broth.
Why Our Recipe Is the Best: A Sprinkle of Food Science
- We Use Tomato Paste: Tomato paste is a natural source of umami flavor. Cooking it concentrates these flavors for a sweet more complex flavor.
- We Use Beef AND Sausage: We brown both for more flavorful too!
- We Add a Parmesan Rind: This infuses the whole soup with a nutty salty flavor.
- We Add a Ricotta Parmesan Topping: This recreates the cheesy lasagna filling we all know and love.
Ingredient Notes and Shopping Tips
- Ground Beef: I used 90%% lean as its still fatty enough to be flavorful without making the soup greasy.
- Sausage: I like the flavor of hot Italian sausage but you can use mild or even half of each.
- Crushed Tomatoes: I like Muir Glen.
- Tomato Paste: Buy a tube instead of a can so you can keep it on hand for the next recipe you make.
- Broth: I like using half chicken and half beef but you can use all the same type if you want. Use low sodium if possible to avoid an overly salty soup.
- Parmesan: For the best flavor make sure you're buying true Parmigiano Reggiano (you should be able to see some portion of this stenciled on the label).
- Basil: Basil is sensitive to cold to store it in a glass of water at room temperature not in the fridge.
- Pasta: I used broken lasagna noodles. You can also use mini lasagna noodles (also called Mafalda), medium shells, or even rotini.
I don't recommend this. They're thinner and partially cooked already so they may turn gummy or mushy in the soup.
Yup! Simmer on low for 30-45 minutes. I suggest cooking the noodles in a separate pot and adding them just before serving.
More Soups We Love
Bacon Cheeseburger Potato Soup
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📖 Recipe
Best Slow Cooker Lasagna Soup
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Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Beef I used 90% Lean
- ½ Pound Italian Sausage (Hot or Mild) Casings Removed
- 1 Yellow Onion Diced
- 4 Cloves Garlic Minced
- 2 Tablespoons Tomato Paste
- 28 Ounces Crushed Tomatoes
- 4 Cups Broth I used 2 Cups Chicken and 2 Cups Beef
- 2 Bay Leaves
- Parmesan Rind Optional But Encouraged
- ½ Teaspoon Garlic Powder
- 2 Teaspoons Italian Seasoning
- Salt and Freshly Ground Black Pepper To Taste
- ¼ Teaspoon Red Pepper Flakes Optional
- 8-10 Lasagna Noodles Broken Into Pieces
- 2 Tablespoons Fresh Basil Chopped
- 1 Cup Ricotta Cheese
- 1 Cup Parmesan Cheese Freshly Grated
- 1½ Cup Mozzarella Cheese Freshly Shredded
- More Fresh Basil For Serving
Instructions
- In a large skillet, heat the olive oil over medium high heat. Add the ground beef and Italian sausage.
- Cook for 6–8 minutes until browned. Add onion and cook for 3-4 more minutes until softened. Drain excess grease.
- Stir in garlic, salt, pepper, garlic powder, Italian seasoning, and tomato paste and cook for 30-60 seconds until fragrant. Deglaze with around ¼ of broth scraping up any browned bits.
- Transfer meat mixture to slow cooker. Add crushed tomatoes, broth, red pepper flakes, and bay leaves
- Transfer the meat mixture to the slow cooker.
- Add the crushed tomatoes, beef broth, chicken broth, bay leaf, salt, black pepper, and red pepper flakes & parmesan rind if using. Stir until well combined.
- Cook on low for 5-6 hours or on high for 3-4 hours.
- About 25–35 minutes before serving, remove the bay leaves and add the lasagna noodles. Cover and cook on high until tender.
- While the noodles cook, combine the ricotta and Parmesan in a small bowl. Season with black pepper.
- Ladle the soup into bowls. Top with ricotta mixture and a handful of mozzarella cheese. Garnish with basil if desired.
- For an extra-melty finish, place the bowls under the broiler for 1–2 minutes.
Nutrition
