Slow Cooker Lasagna Soup

 

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

Yield: 6-8 servings

prep time: 20 minutes

cook time: 8 hours 40 minutes

total time: 9 hours

All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

Print Recipe

Ingredients:

• 1 tablespoon olive oil
• 1/2 pound lean ground beef
• 1/2 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 1/2 cups uncooked campanelle pasta
• 1/2 cup whole milk ricotta cheese
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. 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.
2. Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
3. Place ground beef mixture into a 6-qt slow cooker. Stir in crushed potatoes, diced tomatoes, beef stock, Italian seasoning and basil; season with salt and pepper, to taste.
4. 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.
5. Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.

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