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–+ servings
Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup

Yield: 6 - 8 servings
Prep: 20 minutes
Cook: 8 hours 40 minutes
Total: 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!
5 stars (36 ratings)

Ingredients

  • 1 tablespoon olive oil
  • ½ pound lean ground beef
  • ½ 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 ½ cups uncooked campanelle pasta
  • ½ cup whole milk ricotta cheese
  • 2 tablespoons chopped fresh parsley leaves

Instructions

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