Slow Cooker Lasagna Soup: Imagine all the comforting, cheesy goodness of lasagna, but in a warm, satisfying bowl! Forget layering noodles and waiting for hours this recipe delivers the iconic flavors of lasagna with minimal effort, thanks to the magic of your slow cooker.
Lasagna, a dish deeply rooted in Italian culinary tradition, has evolved over centuries from simple layered pasta to the rich and complex casserole we know and love. While its exact origins are debated, the concept of layering pasta with sauce and cheese dates back to ancient Roman times. Today, lasagna is a beloved comfort food enjoyed worldwide, representing family gatherings and hearty meals.
But let’s be honest, sometimes we crave that lasagna flavor without the fuss. That’s where this Slow Cooker Lasagna Soup comes in! People adore this dish because it captures the essence of lasagna the savory meat sauce, the creamy ricotta (or a clever substitute!), and the comforting warmth all in an easy-to-eat, spoonable format. It’s perfect for busy weeknights, potlucks, or anytime you want a taste of Italy without spending hours in the kitchen. The slow cooker does all the work, infusing every spoonful with rich, deep flavor. Plus, it’s incredibly versatile customize it with your favorite vegetables or cheeses to create your perfect bowl of lasagna soup heaven. Get ready to experience lasagna in a whole new, incredibly convenient way!
Ingredients:
- Ground Beef: 1 pound, lean
- Italian Sausage: 1/2 pound, sweet or hot (your preference!)
- Onion: 1 medium, chopped
- Garlic: 4 cloves, minced
- Crushed Tomatoes: 28 ounces
- Tomato Sauce: 15 ounces
- Tomato Paste: 6 ounces
- Beef Broth: 4 cups
- Dried Oregano: 2 teaspoons
- Dried Basil: 2 teaspoons
- Italian Seasoning: 1 teaspoon
- Sugar: 1 teaspoon (balances the acidity)
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Lasagna Noodles: 8 ounces, broken into small pieces (about 1-2 inch pieces)
- Ricotta Cheese: 15 ounces, whole milk or part-skim
- Egg: 1 large
- Parmesan Cheese: 1/4 cup, grated
- Fresh Parsley: 2 tablespoons, chopped
- Mozzarella Cheese: Shredded, for topping (optional)
Browning the Meats and Aromatics:
This step is crucial for developing a rich, deep flavor in our lasagna soup. Don’t skip it!
- Brown the Ground Beef and Sausage: In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Break the meat up with a spoon as it cooks. Cook until the meat is no longer pink and is nicely browned. Drain off any excess grease. Nobody wants greasy soup!
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the cooked meat. Cook until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.
Building the Soup Base in the Slow Cooker:
Now comes the easy part! We’re going to layer all those delicious ingredients into the slow cooker and let it do its magic.
- Combine Ingredients in the Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, dried oregano, dried basil, Italian seasoning, sugar, salt, and black pepper. Stir everything together well to combine.
- Add the Noodles: Add the broken lasagna noodles to the slow cooker. Gently stir them into the soup mixture, making sure they are submerged in the liquid. This will help them cook evenly and prevent them from sticking together.
Slow Cooking the Soup:
Patience is key here! The slow cooker will work its magic, melding all the flavors together and creating a truly comforting soup.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The noodles should be tender and the flavors should be well-developed. Cooking on low for a longer period will result in a richer, more flavorful soup.
- Check for Doneness: After the cooking time is up, check the noodles to make sure they are cooked through. If they are still a bit firm, cook for another 30 minutes to an hour.
Preparing the Ricotta Cheese Mixture:
This creamy ricotta mixture adds a touch of richness and authenticity to our lasagna soup. It’s like a little dollop of lasagna heaven in every bowl!
- Combine Ricotta Ingredients: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix well until everything is evenly combined. The egg helps to bind the mixture together, while the Parmesan cheese adds a salty, savory flavor.
Serving and Garnishing:
Time to enjoy the fruits (or rather, the soup!) of our labor. Get ready for a warm, comforting bowl of lasagna goodness.
- Ladle into Bowls: Ladle the lasagna soup into individual bowls.
- Add Ricotta Cheese: Top each bowl with a spoonful of the ricotta cheese mixture. You can either drop it in as a dollop or gently swirl it into the soup.
- Garnish (Optional): Sprinkle with shredded mozzarella cheese and extra fresh parsley, if desired. A sprinkle of red pepper flakes can also add a nice touch of heat.
- Serve Immediately: Serve the lasagna soup immediately and enjoy! This soup is best enjoyed warm, so don’t let it sit for too long.
Tips and Variations:
Want to customize your lasagna soup? Here are a few ideas to get you started:
- Vegetarian Version: Omit the ground beef and Italian sausage and add more vegetables, such as zucchini, bell peppers, or mushrooms. You can also use vegetable broth instead of beef broth.
- Spicy Version: Add a pinch of red pepper flakes to the soup base or use hot Italian sausage.
- Creamy Version: Stir in a splash of heavy cream or half-and-half at the end of the cooking time for a richer, creamier soup.
- Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
- Different Noodles: While lasagna noodles are traditional, you can also use other types of pasta, such as penne, rotini, or ditalini. Just be sure to adjust the cooking time accordingly.
- Make it Ahead: This soup is a great make-ahead meal. You can prepare it a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more as it sits.
- Freezing Instructions: Lasagna soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Broth Adjustment: Depending on your slow cooker and desired consistency, you may need to adjust the amount of beef broth. If the soup seems too thick, add a little more broth. If it’s too thin, cook it uncovered for a while to allow some of the liquid to evaporate.
- Cheese Options: While mozzarella is a classic topping, you can also use other cheeses, such as provolone or fontina.
- Herb Variations: Experiment with different herbs, such as thyme, rosemary, or marjoram.
Troubleshooting:
Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:
- Noodles are Mushy: This usually happens if the soup is cooked for too long. Next time, check the noodles more frequently and reduce the cooking time if necessary.
- Soup is Too Thick: Add more beef broth to thin it out.
- Soup is Too Thin: Cook the soup uncovered for a while to allow some of the liquid to evaporate. You can also add a tablespoon of cornstarch mixed with a little cold water to thicken it.
- Soup is Bland: Add more salt, pepper, or Italian seasoning. You can also add a splash of balsamic vinegar or a squeeze of lemon juice to brighten the flavors.
- Ricotta Mixture is Too Runny: Make sure you drain any excess liquid from the ricotta cheese before mixing it with the other ingredients. You can also add a tablespoon of breadcrumbs to help absorb some of the moisture.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients you use.
- Serving Size: 1 bowl
- Calories: Approximately 400-500
- Fat: 20-30g
- Saturated Fat: 10-15g
- Cholesterol: 100-150mg
- Sodium: 800-1000mg
- Carbohydrates: 30-40g
- Fiber: 5-7g
- Sugar: 10-15
Conclusion:
This Slow Cooker Lasagna Soup isn’t just another soup recipe; it’s a culinary hug in a bowl, a symphony of flavors that will transport you straight to a cozy Italian trattoria. I truly believe this is a must-try recipe for anyone who loves the comforting taste of lasagna but doesn’t always have the time (or energy!) for the traditional baking process. The beauty of this recipe lies in its simplicity and the incredible depth of flavor that develops as it simmers away in your slow cooker. Imagine coming home after a long day to the aroma of rich tomato sauce, savory Italian sausage, and perfectly cooked pasta it’s pure bliss, I promise!
But what truly sets this soup apart is its versatility. Feel free to experiment with different types of Italian sausage sweet, spicy, or even a combination of both! If you’re looking for a vegetarian option, simply omit the sausage and add more vegetables like zucchini, bell peppers, or spinach. For an extra layer of richness, stir in a dollop of ricotta cheese or a swirl of heavy cream just before serving. And don’t forget the toppings! A generous sprinkle of freshly grated Parmesan cheese is essential, of course, but you can also add a dollop of pesto, a sprinkle of red pepper flakes for a little heat, or even some crispy croutons for added texture.
Serving suggestions are endless. This Slow Cooker Lasagna Soup makes a fantastic weeknight dinner, especially during the colder months. It’s also perfect for potlucks, gatherings, or even meal prepping for the week ahead. Serve it with a side of crusty bread for dipping, a simple green salad, or even a grilled cheese sandwich for a truly comforting meal. If you’re feeling fancy, you could even serve it in individual bread bowls for a fun and impressive presentation.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a crowd-pleaser, a time-saver, and a guaranteed way to satisfy your lasagna cravings without all the fuss. The slow cooker does all the hard work, allowing you to focus on other things while a delicious and hearty meal is being prepared. Plus, the leftovers (if there are any!) are even better the next day, as the flavors have had even more time to meld together.
So, what are you waiting for? Dust off your slow cooker, gather your ingredients, and get ready to experience the magic of this incredible Slow Cooker Lasagna Soup. I’m so excited for you to try it! And most importantly, I’d love to hear about your experience. Did you make any variations? What toppings did you use? What did your family think? Please share your photos and comments I can’t wait to see your creations and hear your feedback! Happy cooking!
Slow Cooker Lasagna Soup: Easy Recipe for a Cozy Meal
A comforting and hearty slow cooker lasagna soup packed with ground beef, Italian sausage, rich tomato sauce, and broken lasagna noodles, topped with a creamy ricotta mixture and mozzarella cheese.
Ingredients
- 1 pound lean ground beef
- 1/2 pound sweet or hot Italian sausage
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 4 cups beef broth
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon sugar
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- 8 ounces lasagna noodles, broken into small pieces (about 1-2 inch pieces)
- 15 ounces ricotta cheese, whole milk or part-skim
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Shredded mozzarella cheese, for topping (optional)
Instructions
- Brown the Ground Beef and Sausage: In a large skillet or Dutch oven over medium-high heat, brown the ground beef and Italian sausage. Break the meat up with a spoon as it cooks. Cook until the meat is no longer pink and is nicely browned. Drain off any excess grease.
- Sauté the Onion and Garlic: Add the chopped onion to the skillet with the cooked meat. Cook until the onion is softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Combine Ingredients in the Slow Cooker: Transfer the browned meat, onion, and garlic mixture to your slow cooker. Add the crushed tomatoes, tomato sauce, tomato paste, beef broth, dried oregano, dried basil, Italian seasoning, sugar, salt, and black pepper. Stir everything together well to combine.
- Add the Noodles: Add the broken lasagna noodles to the slow cooker. Gently stir them into the soup mixture, making sure they are submerged in the liquid.
- Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The noodles should be tender and the flavors should be well-developed.
- Check for Doneness: After the cooking time is up, check the noodles to make sure they are cooked through. If they are still a bit firm, cook for another 30 minutes to an hour.
- Combine Ricotta Ingredients: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, and fresh parsley. Mix well until everything is evenly combined.
- Ladle into Bowls: Ladle the lasagna soup into individual bowls.
- Add Ricotta Cheese: Top each bowl with a spoonful of the ricotta cheese mixture. You can either drop it in as a dollop or gently swirl it into the soup.
- Garnish (Optional): Sprinkle with shredded mozzarella cheese and extra fresh parsley, if desired. A sprinkle of red pepper flakes can also add a nice touch of heat.
- Serve Immediately: Serve the lasagna soup immediately and enjoy!
Notes
- Vegetarian Version: Omit the ground beef and Italian sausage and add more vegetables, such as zucchini, bell peppers, or mushrooms. You can also use vegetable broth instead of beef broth.
- Spicy Version: Add a pinch of red pepper flakes to the soup base or use hot Italian sausage.
- Creamy Version: Stir in a splash of heavy cream or half-and-half at the end of the cooking time for a richer, creamier soup.
- Add Vegetables: Feel free to add other vegetables to the soup, such as carrots, celery, or spinach. Add them along with the onions and garlic.
- Different Noodles: While lasagna noodles are traditional, you can also use other types of pasta, such as penne, rotini, or ditalini. Just be sure to adjust the cooking time accordingly.
- Make it Ahead: This soup is a great make-ahead meal. You can prepare it a day or two in advance and store it in the refrigerator. The flavors will actually meld together even more as it sits.
- Freezing Instructions: Lasagna soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Broth Adjustment: Depending on your slow cooker and desired consistency, you may need to adjust the amount of beef broth. If the soup seems too thick, add a little more broth. If it’s too thin, cook it uncovered for a while to allow some of the liquid to evaporate.
- Cheese Options: While mozzarella is a classic topping, you can also use other cheeses, such as provolone or fontina.
- Herb Variations: Experiment with different herbs, such as thyme, rosemary, or marjoram.