Description
A comforting twist on traditional lasagna, this Crockpot Lasagna Soup combines rich tomato broth, savory meats, and tender pasta, all slow-cooked to perfection. Topped with creamy ricotta and fresh parsley, it’s a hearty meal that brings the flavors of lasagna in a cozy, soupy form.
Ingredients
For the Soup:
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1 tablespoon olive oil
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½ pound lean ground beef
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½ pound Italian sausage, casing removed
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3 cloves garlic, minced
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1 medium sweet onion, diced
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2 (15-ounce) cans crushed tomatoes
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1 (15-ounce) can petite diced tomatoes
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6 cups beef stock
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1 teaspoon Italian seasoning
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1 teaspoon dried basil
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Kosher salt and freshly ground black pepper, to taste
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1½ cups uncooked campanelle pasta
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½ cup whole milk ricotta cheese
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2 tablespoons chopped fresh parsley leaves
Instructions
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In a large skillet, heat olive oil over medium-high heat. Add ground beef and Italian sausage, cooking until browned and crumbled, about 5–8 minutes. Drain excess fat.
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Add minced garlic and diced onion to the skillet, cooking until onions are translucent, about 2–3 minutes.
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Transfer the meat mixture to a 6-quart slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Italian seasoning, dried basil, salt, and pepper.
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Cover and cook on low for 7–8 hours or on high for 5–6 hours.
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About 30 minutes before serving, stir in uncooked campanelle pasta. Cover and cook on high until pasta is tender.
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Serve soup hot, topped with a dollop of ricotta cheese and a sprinkle of chopped fresh parsley.
Notes
For a spicier kick, add a pinch of red pepper flakes along with the Italian seasoning.
To make this dish gluten-free, substitute the campanelle pasta with gluten-free pasta.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 7–8 hours on low or 5–6 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Keywords: Crockpot lasagna soup, slow cooker lasagna, Italian soup, comfort food, hearty soup, ricotta soup topping