Crockpot Lasagna Soup

Taking a large scoop of lasagna soup out of a slow cooker with a ladle.

Creamy, hearty, and so flavorful, this slow cooker lasagna soup is the perfect way to feed the whole family without all the time and effort of classic lasagna!

Course Entrees, Slow Cooker

Cuisine American, Italian

Keyword comfort food, crockpot lasagna soup, hearty soup, lasagna, lasagna soup, slow cooker lasagna soup

Prep Time 15

Cook Time 6

Total Time 6 15

Servings

Calories 550kcal

Author Wendie

Equipment

1 Slow Cooker

Ingredients

1 pound 80/20 ratio ground beef
1 pound Italian bulk sausage not in casings, hot or mild
¼ teaspoon black pepper
2 tablespoon olive oil
1 cup yellow onion diced (½ of one large onion)
1 medium green pepper diced
2 tablespoon garlic minced
1 (14 oz) can of petite diced tomatoes
1 (28 oz) can of crushed tomatoes
6 cups chicken stock or broth
3 teaspoon dried basil
2 teaspoon dried oregano
1 teaspoon kosher salt
½ teaspoon black pepper
10-12 lasagna noodles broken into small (bite-sized) pieces (*Note- break these pieces smaller than you think you need to; since its pasta will basically double in size when cooked)

Cheese Topping

8 ounces Ricotta cheese
1/2 cup parmesan cheese shredded
1/2 cup mozzarella cheese
1/4 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/8 teaspoon black pepper

Instructions

Preheat a large nonstick skillet over medium-high heat for 1 minute. Add the ground beef and Italian sausage until brown, then season with salt and pepper. Drain and set aside.
In the same pan, add the olive oil and reduce to medium heat. Then, add the onion and cook until translucent and it starts to soften for about 3 minutes. Add the chopped green pepper and cook until softened for another 2 minutes.
Add garlic and cook for 1 minute. Remove the skillet from the heat.
In a 6 to 7 qt 7-sized crock pot, add the cooked meat mixture, then top with the cooked onions, pepper & garlic.
Add the diced tomatoes, crushed tomatoes, chicken stock, basil, oregano, salt & pepper to the crock pot. Cook on high for 3 hours or low for 6 hours.
Once cooked for 3 or 6 hours (depending on the temperature setting), add the lasagna pasta pieces to the crock pot and stir to combine. Cover and cook for an additional 30 to 40 minutes on the high-temperature setting, stirring often (to prevent the pasta from sticking together).
While the pasta is cooking in the soup, make the cheese topping.
In a small bowl, mix all the ricotta, mozzarella, and parmesan cheese. Add the basil, oregano, salt & pepper and stir until combined.
Serve while warm in a bowl garnished with a scoop of the cheese mixture on top, and garnish with fresh chopped basil (if desired).

Video

Notes

If you don’t like ricotta, you can use cottage cheese, mascarpone, or a mix of cream cheese and a splash of milk for a creamy alternative.
Do not add the noodles until the last 30-40 minutes or else they will become mushy from cooking too long.

Nutrition