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Cozy Crockpot Lasagna Soup: Easy Slow Cooker Dinner

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A rich, comforting lasagna soup made in the slow cooker with Italian sausage, ground beef, and a creamy ricotta cheese mixture. All the flavor of traditional lasagna without the layering or oven time.

Ingredients

Scale
  • 1 pound ground Italian sausage (mild or spicy)
  • 1 pound ground beef (80/20)
  • 1 large yellow onion, diced (about 1½ cups)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 1 can (15 ounces) tomato sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dried oregano
  • 2 teaspoons dried basil
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces dried lasagna noodles, broken into bite-sized pieces (or 6 ounces small pasta shells or mafalda)
  • 1½ cups whole milk ricotta cheese
  • 1½ cups shredded low-moisture mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Brown the meat: Heat a large skillet over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon. Cook until fully browned (about 7-8 minutes). Use a slotted spoon to transfer the meat to a 6-quart or larger slow cooker. Leave about 1 tablespoon of drippings in the pan.
  2. Sauté the aromatics: Reduce heat to medium. Add the diced onion to the same skillet and cook for about 3 minutes until translucent. Add the minced garlic and cook for 30 seconds until fragrant. Scrape into the slow cooker with the meat.
  3. Build the broth: Pour about 1 cup of chicken broth into the hot skillet and scrape up the brown bits (deglaze). Pour this liquid into the slow cooker along with the remaining chicken broth, crushed tomatoes, tomato sauce, and balsamic vinegar.
  4. Season the soup: Add dried oregano, basil, thyme, red pepper flakes (if using), and a generous pinch of salt and pepper. Stir to combine.
  5. Slow cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. Cook the pasta: About 30 minutes before serving, break lasagna noodles into 1½-inch pieces and stir into the soup. Ensure they are submerged. Cover and cook on high for 20-25 minutes until tender but still al dente.
  7. Make the cheese mixture: While pasta cooks, combine ricotta, mozzarella, Parmesan, egg, parsley, ¼ teaspoon salt, and ¼ teaspoon pepper in a mixing bowl. Stir until well combined.
  8. Finish the soup: Once pasta is tender, taste and adjust seasoning. Ladle soup into bowls and top each with a generous dollop of the cheese mixture. Garnish with fresh parsley and extra Parmesan.

Notes

For best results, brown the meat and sauté aromatics before adding to the slow cooker. Add pasta 30 minutes before serving to avoid mushiness. Use freshly grated cheese for smooth melting. The soup thickens as it sits; add broth when reheating. Leftovers taste even better the next day.

Nutrition

Keywords: lasagna soup, crockpot, slow cooker, Italian, comfort food, easy dinner, ground beef, Italian sausage, ricotta

Find it online: https://lucastable.com/cozy-crockpot-lasagna-soup-easy-slow-cooker-dinner/