Slow Cooker Lasagna Soup: Imagine all the comforting, cheesy goodness of lasagna, but in a warm, satisfying bowl! Forget layering noodles and waiting for hours; this recipe delivers that classic lasagna flavor with minimal effort. Are you ready to ditch the traditional baking method and embrace a hands-off approach to a beloved Italian classic?
Lasagna, a dish deeply rooted in Italian culinary history, has evolved over centuries from a simple layered pasta dish to the rich and complex casserole we know and love today. While its exact origins are debated, the concept of layering pasta with sauce and cheese dates back to ancient Rome. This Slow Cooker Lasagna Soup takes that heritage and reimagines it for the modern cook.
What makes lasagna so irresistible? It’s the perfect combination of savory meat sauce, creamy ricotta cheese, and perfectly cooked pasta, all baked to bubbly perfection. But let’s be honest, sometimes we crave that flavor without the fuss. That’s where this slow cooker version shines! People adore this dish because it captures all the delicious flavors of lasagna in a convenient, one-pot meal. It’s incredibly easy to prepare, perfect for busy weeknights, and the slow cooker does all the work, leaving you with a hearty and flavorful soup that the whole family will enjoy. Plus, who can resist a warm bowl of cheesy, tomatoey goodness on a chilly evening?
Ingredients:
- Ground Beef: 1 pound, lean
- Italian Sausage: 1/2 pound, sweet or hot (your preference!)
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Crushed Tomatoes: 28 ounces
- Tomato Sauce: 15 ounces
- Diced Tomatoes: 14.5 ounces, undrained
- Beef Broth: 4 cups
- Chicken Broth: 2 cups
- Dried Oregano: 2 teaspoons
- Dried Basil: 2 teaspoons
- Dried Thyme: 1 teaspoon
- Sugar: 1 teaspoon (balances the acidity)
- Salt: 1 teaspoon, or to taste
- Black Pepper: 1/2 teaspoon, or to taste
- Bay Leaf: 1
- Lasagna Noodles: 8 ounces, broken into small pieces (about 1-inch squares)
- Ricotta Cheese: 15 ounces, whole milk or part-skim
- Egg: 1 large
- Parmesan Cheese: 1/4 cup, grated
- Fresh Parsley: 2 tablespoons, chopped
- Mozzarella Cheese: Shredded, for topping
Browning the Meats and Aromatics
This step is crucial for developing a rich, deep flavor in your lasagna soup. Don’t skip it!
- Brown the Ground Beef and Sausage: In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Break them up with a spoon as they cook. Cook until no longer pink, about 7-10 minutes. Drain off any excess grease.
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the cooked meats. Cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Building the Soup in the Slow Cooker
Now comes the easy part letting the slow cooker do its magic!
- Transfer to the Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker (6-quart or larger).
- Add the Tomatoes and Broths: Pour in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), beef broth, and chicken broth.
- Season the Soup: Add the dried oregano, dried basil, dried thyme, sugar, salt, pepper, and bay leaf. Stir well to combine all the ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
Adding the Noodles and Finishing Touches
Almost there! Adding the noodles at the end prevents them from becoming mushy.
- Add the Noodles: During the last 30 minutes of cooking time (or 15 minutes if cooking on high), stir in the broken lasagna noodles. Make sure they are submerged in the liquid.
- Cook Until Noodles are Tender: Continue to cook until the noodles are tender, stirring occasionally to prevent them from sticking together.
- Prepare the Ricotta Mixture: While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix well until smooth. This mixture adds a creamy richness to the soup.
- Remove the Bay Leaf: Before serving, remove the bay leaf from the soup.
Serving and Garnishing
The best part! Get ready to enjoy your delicious lasagna soup.
- Ladle into Bowls: Ladle the lasagna soup into bowls.
- Top with Ricotta Mixture: Top each bowl with a spoonful of the ricotta mixture. You can either dollop it on top or gently swirl it into the soup.
- Add Mozzarella Cheese: Sprinkle shredded mozzarella cheese over the top of each bowl.
- Garnish (Optional): Garnish with extra fresh parsley, a sprinkle of Parmesan cheese, or a drizzle of olive oil, if desired.
- Serve Immediately: Serve immediately and enjoy!
Tips and Variations
Here are some ideas to customize your lasagna soup to your liking:
- Vegetarian Option: Omit the ground beef and Italian sausage. Add more vegetables, such as zucchini, bell peppers, or mushrooms. Use vegetable broth instead of beef broth.
- Spicy Kick: Add a pinch of red pepper flakes to the soup for a spicy kick. You can also use hot Italian sausage.
- Different Noodles: If you don’t have lasagna noodles, you can use other pasta shapes, such as penne, rotini, or ditalini. Just adjust the cooking time accordingly.
- Cheese Variations: Use a blend of cheeses, such as mozzarella, provolone, and Parmesan, for topping.
- Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
- Make it Creamier: Stir in a splash of heavy cream or half-and-half at the end of cooking for a creamier soup.
- Make it Ahead: You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Add the noodles just before serving.
- Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add the noodles when reheating.
Detailed Notes on Ingredients
Let’s dive a little deeper into why each ingredient is important and how to choose the best ones.
- Ground Beef: I prefer using lean ground beef (90/10 or 93/7) to minimize the amount of grease in the soup. However, you can use ground beef with a higher fat content if you prefer. Just be sure to drain off any excess grease after browning.
- Italian Sausage: Sweet Italian sausage adds a mild, savory flavor, while hot Italian sausage adds a spicy kick. You can use either one, or a combination of both, depending on your preference. Remove the sausage from its casings before browning.
- Onion: Yellow or white onions work well in this recipe. They add a subtle sweetness and depth of flavor.
- Garlic: Freshly minced garlic is always best for the most intense flavor. However, you can use jarred minced garlic if you’re short on time.
- Crushed Tomatoes: Crushed tomatoes provide a rich, thick base for the soup. Look for crushed tomatoes that are made with good-quality tomatoes and have a smooth texture.
- Tomato Sauce: Tomato sauce adds a smooth, consistent texture to the soup.
- Diced Tomatoes: Diced tomatoes add texture and a burst of fresh tomato flavor. I prefer to use diced tomatoes that are undrained, as the juice adds extra flavor to the soup.
- Beef Broth and Chicken Broth: Using a combination of beef broth and chicken broth adds complexity to the flavor of the soup. You can use all beef broth or all chicken broth if you prefer. Low-sodium broth is recommended so you can control the saltiness of the soup.
- Dried Herbs: Dried oregano, basil, and thyme are essential for the classic Italian flavor of lasagna soup. Make sure your dried herbs are fresh for the best flavor.
- Sugar: A small amount of sugar helps to balance the acidity of the tomatoes.
- Salt and Pepper: Salt and pepper are essential for seasoning the soup. Adjust the amount to your taste.
- Bay Leaf: A bay leaf adds a subtle, aromatic flavor to the soup. Be sure to remove it before serving.
- Lasagna Noodles: Breaking the lasagna noodles into small pieces makes them easier to eat in the soup. You can use regular or oven-ready lasagna noodles.
- Ricotta Cheese: Whole milk ricotta cheese is richer and creamier than part-skim ricotta cheese. However, you can use either one, depending on your preference.
- Egg:
Conclusion:
This Slow Cooker Lasagna Soup isn’t just another soup recipe; it’s a flavor explosion that captures all the comforting goodness of lasagna without all the fuss. Seriously, if you’re looking for a hearty, satisfying meal that practically cooks itself, this is it. The rich tomato broth, the savory Italian sausage, the creamy ricotta it all melds together in the slow cooker to create a symphony of deliciousness that will have everyone asking for seconds (and thirds!).
Why is this a must-try? Because it’s incredibly easy. Dump everything in, set it, and forget it. You come home to a warm, inviting aroma and a complete meal ready to be devoured. It’s also incredibly versatile. Don’t have Italian sausage? Ground beef or even turkey will work beautifully. Want to add more veggies? Spinach, zucchini, or bell peppers would be fantastic additions. And let’s be honest, who doesn’t love lasagna? This soup gives you all those familiar flavors in a convenient, spoonable format. Its the perfect weeknight dinner solution.
Speaking of serving suggestions, the possibilities are endless! I personally love to top my bowl with a generous dollop of ricotta cheese, a sprinkle of fresh parsley, and a drizzle of olive oil. A side of crusty bread for dipping is also a must. For a little extra zing, try adding a pinch of red pepper flakes. If you’re feeling fancy, you could even crumble some cooked lasagna noodles on top for added texture and authenticity. For a lighter option, skip the ricotta and add a squeeze of lemon juice.
And the variations! Oh, the variations! If you’re a cheese lover, feel free to add a handful of shredded mozzarella or Parmesan cheese to the slow cooker during the last 30 minutes of cooking. For a vegetarian version, simply omit the sausage and add more vegetables, such as mushrooms or eggplant. You could also use vegetable broth instead of chicken broth. If you like a creamier soup, stir in a splash of heavy cream or half-and-half before serving. And if you’re feeling adventurous, try adding a splash of balsamic vinegar for a touch of sweetness and acidity. The beauty of this recipe is that it’s so adaptable to your own personal preferences.
I truly believe this Slow Cooker Lasagna Soup will become a staple in your household. It’s the perfect comfort food for a chilly evening, a satisfying lunch on a busy day, or even a crowd-pleasing dish for a potluck. It’s also a great way to use up leftover ingredients in your fridge. So, what are you waiting for? Grab your slow cooker, gather your ingredients, and get ready to experience lasagna in a whole new way!
I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what toppings you added, and how much your family enjoyed it. Don’t forget to rate the recipe too! Your feedback helps other readers discover this delicious and easy soup. Happy cooking! I can’t wait to hear all about your Slow Cooker Lasagna Soup success!
Slow Cooker Lasagna Soup: Easy Recipe for a Comforting Meal
Hearty, comforting lasagna soup made easy in the slow cooker! Features ground beef, Italian sausage, rich tomato broth, lasagna noodles, and creamy ricotta topping for a deconstructed lasagna experience.
Ingredients
- 1 pound lean ground beef
- 1/2 pound sweet or hot Italian sausage (your preference)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 14.5 ounces diced tomatoes, undrained
- 4 cups beef broth
- 2 cups chicken broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon dried thyme
- 1 teaspoon sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 bay leaf
- 8 ounces lasagna noodles, broken into small pieces (about 1-inch squares)
- 15 ounces ricotta cheese, whole milk or part-skim
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Shredded mozzarella cheese, for topping
Instructions
- Brown the Ground Beef and Sausage: In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Break them up with a spoon as they cook. Cook until no longer pink, about 7-10 minutes. Drain off any excess grease.
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the cooked meats. Cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
- Transfer to the Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker (6-quart or larger).
- Add the Tomatoes and Broths: Pour in the crushed tomatoes, tomato sauce, diced tomatoes (undrained), beef broth, and chicken broth.
- Season the Soup: Add the dried oregano, dried basil, dried thyme, sugar, salt, pepper, and bay leaf. Stir well to combine all the ingredients.
- Slow Cook: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
- Add the Noodles: During the last 30 minutes of cooking time (or 15 minutes if cooking on high), stir in the broken lasagna noodles. Make sure they are submerged in the liquid.
- Cook Until Noodles are Tender: Continue to cook until the noodles are tender, stirring occasionally to prevent them from sticking together.
- Prepare the Ricotta Mixture: While the noodles are cooking, prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix well until smooth. This mixture adds a creamy richness to the soup.
- Remove the Bay Leaf: Before serving, remove the bay leaf from the soup.
- Ladle into Bowls: Ladle the lasagna soup into bowls.
- Top with Ricotta Mixture: Top each bowl with a spoonful of the ricotta mixture. You can either dollop it on top or gently swirl it into the soup.
- Add Mozzarella Cheese: Sprinkle shredded mozzarella cheese over the top of each bowl.
- Garnish (Optional): Garnish with extra fresh parsley, a sprinkle of Parmesan cheese, or a drizzle of olive oil, if desired.
- Serve Immediately: Serve immediately and enjoy!
Notes
- Vegetarian Option: Omit the ground beef and Italian sausage. Add more vegetables, such as zucchini, bell peppers, or mushrooms. Use vegetable broth instead of beef broth.
- Spicy Kick: Add a pinch of red pepper flakes to the soup for a spicy kick. You can also use hot Italian sausage.
- Different Noodles: If you don’t have lasagna noodles, you can use other pasta shapes, such as penne, rotini, or ditalini. Just adjust the cooking time accordingly.
- Cheese Variations: Use a blend of cheeses, such as mozzarella, provolone, and Parmesan, for topping.
- Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
- Make it Creamier: Stir in a splash of heavy cream or half-and-half at the end of cooking for a creamier soup.
- Make it Ahead: You can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Add the noodles just before serving.
- Freezing Instructions: Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add the noodles when reheating.
Leave a Comment