Slow Cooker Lasagna Soup

March 11, 2019

All the best flavors of lasagna made right into a soup! Made so effortlessly right in your crockpot. Simply set and forget! EASY!

Guys.

It was 40 degrees F in Chicago today! That’s basically t-shirts and shorts weather in Chiberia, no?

Except I kind of got ahead of myself and went outside without a beanie nor gloves. And then my head and hands basically froze. I guess I’m not entirely acclimated to Chicago weather.

That’s okay. I raced home to this lasagna soup and completely warmed up in seconds.

Thank goodness I left it in the slow cooker, letting it cook low and slow for 7-8 hours. The house smelled like heaven.

I ladled about 2-3 servings right into my bowl, added about 17 dollops of ricotta and inhaled this like nobody’s business. And I took all the crusty garlic bread and sopped up the leftover bits.

So if Chicago wants to stay this cold, bring it on. I think I could get on board. But only if there’s lasagna soup in my crockpot.

Yield: 6-8 servings

Prep Time: 20 minutes

Cook Time: 8 hours 40 minutes

Total Time: 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!

Ingredients:

1 tablespoon olive oil

1/2 pound lean ground beef

1/2 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 1/2 cups uncooked campanelle pasta

1/2 cup whole milk ricotta cheese

2 tablespoons chopped fresh parsley leaves

Directions:

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 potatoes, 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.