Slow Cooker Lasagna Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 40 mins
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Total Time
9 hrs
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Servings
6 - 8 servings
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Course
Main Course, Soup
Slow Cooker Lasagna Soup
Description
Slow Cooker Lasagna Soup begins by browning ground beef and Italian sausage with garlic and onion, enhancing their flavor. This meat mixture is added to the slow cooker with crushed and diced tomatoes, beef stock, Italian seasoning, and basil, seasoned with salt and pepper. The slow cooking process allows flavors to meld over several hours.
Uncooked campanelle pasta is added near the end, cooking in the broth until tender. This pasta choice holds up well in soup, offering a sturdy bite similar to lasagna noodles. The soup is served hot with dollops of ricotta cheese to mellow acidity and add creaminess, garnished with fresh parsley for brightness.
This dish is well-suited to cool days when a filling, soup-style lasagna is desired with less fuss than baking a traditional lasagna. It combines familiar flavors with ease thanks to slow cooker convenience.
Ingredients
- 1 tablespoon olive oil
- ½ pound ground beef lean
- ½ pound Italian sausage casing removed
- 3 cloves garlic minced
- 1 onion diced, medium sweet
- 2 crushed tomatoes 15-ounce cans
- 1 diced tomatoes 15-ounce can, petite
- 6 cups beef stock
- 1 teaspoon Italian seasoning
- 1 teaspoon basil dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ cups campanelle pasta uncooked
- ½ cup ricotta cheese whole milk
- 2 tablespoons parsley chopped fresh 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.
User Reviews
Overall Rating
5
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