Best Slow Cooker Lasagna Soup

5 from 1 vote

Best 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!

Course Main Dish

Cuisine Italian

Prep Time 20

Cook Time 4

Total Time 4 20

Servings People

Calories 750kcal

Author Krystle Smith

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.

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