Print

Crockpot Lasagna Soup: Easy Crowd-Pleasing Dinner

crockpot lasagna soup - featured image
Print Recipe

This crockpot lasagna soup has all the rich, meaty, cheesy soul of a baked lasagna but comes together in a slow cooker with about fifteen minutes of hands-on work. Perfect for when you’re hosting a crowd and want to look like a hero without breaking a sweat.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage (mild or hot)
  • 1 pound ground beef (80/20)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 8–10 lasagna noodles, broken into 2-inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup whole-milk ricotta cheese
  • Fresh basil or parsley, chopped (for garnish)

Instructions

  1. Brown the meat: Heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage and ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 6-8 minutes. Leave about a tablespoon of fat. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic, oregano, basil, and red pepper flakes (if using), and cook for 30 seconds until fragrant.
  2. Transfer to slow cooker: Scrape the meat mixture into a 6-quart slow cooker.
  3. Add tomatoes and broth: Pour in the crushed tomatoes, diced tomatoes (with their juices), chicken broth, and tomato paste. Stir until the tomato paste is dissolved. Add the salt and pepper.
  4. Cook on low (4-5 hours) or high (2-3 hours): Cover and cook on low for 4 hours or high for 2 hours. The soup base can be held on warm for up to 2 hours before adding the noodles.
  5. Add the noodles (30 minutes before serving): About 30 minutes before serving, stir in the broken lasagna noodles. Make sure they are fully submerged. Cover and cook on high for 20-30 minutes, stirring once halfway through, until the noodles are tender but still al dente.
  6. Finish with cream and cheese: Once the noodles are tender, reduce the heat to warm. Stir in the heavy cream until fully incorporated. Taste and adjust salt and pepper.
  7. Serve: Ladle the soup into bowls. Top each serving with a generous dollop of ricotta cheese, a sprinkle of shredded mozzarella, a dusting of Parmesan, and a few fresh basil leaves. Serve immediately with crusty bread or garlic bread.

Notes

For gluten-free, use gluten-free lasagna noodles. For dairy-free, skip the cream and cheeses, and stir in cashew cream or coconut cream. To prevent mushy noodles, cook them separately and add to individual bowls. The soup base freezes well without noodles or cream.

Nutrition

Keywords: crockpot lasagna soup, slow cooker lasagna soup, easy lasagna soup, crowd-pleasing dinner, Italian soup

Find it online: https://jollyfork.com/crockpot-lasagna-soup-easy-crowd-pleasing-dinner/