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Crockpot Lasagna Soup

All the rich, cheesy flavor of classic lasagna in an easy, spoonable soup made effortlessly in your slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, Italian-American
Calories: 520

Ingredients
  

For the Soup
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 lb mild Italian sausage casings removed
  • 1 large yellow onion finely diced
  • 4-5 cloves garlic minced
  • 1 24-oz jar marinara sauce
  • 1 15-oz can crushed tomatoes
  • 6 cups low-sodium beef broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp crushed red pepper flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 bay leaves
  • 8 oz mafaldine or rotini pasta
For the Cheesy Finish & Toppings
  • 1 cup whole milk or heavy cream
  • 2 cups shredded mozzarella divided
  • 1 cup grated Parmesan cheese divided
  • 1 15-oz container whole milk ricotta cheese
  • 1 cup fresh basil chopped, for garnish

Equipment

  • 6-Quart or Larger Slow Cooker
  • Large skillet
  • Wooden spoon
  • Cutting Board & Knife

Method
 

  1. In a large skillet over medium-high heat, brown the ground beef and Italian sausage. Drain excess grease if desired. Add onion and cook until soft, then add garlic and cook for 1 minute.
  2. Transfer the meat mixture to a 6-quart slow cooker. Add marinara sauce, crushed tomatoes, beef broth, all dried herbs, spices, and bay leaves. Stir well.
  3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
  4. About 30 minutes before serving, stir in the dry pasta. Cover and cook on HIGH for 25-30 minutes, until pasta is al dente.
  5. Turn slow cooker to WARM. Remove bay leaves. Stir in milk or cream, 1 ½ cups mozzarella, and ½ cup Parmesan until melted and creamy.
  6. In a small bowl, mix the ricotta with the remaining ½ cup Parmesan and a pinch of salt and pepper.
  7. Ladle soup into bowls. Top each with a dollop of the ricotta mixture, a sprinkle of remaining mozzarella, and fresh basil. Serve immediately.

Notes

For best leftovers, store soup and cooked pasta separately. Reheat soup and add pasta to individual bowls. Soup will thicken as it cools; add a splash of broth or water when reheating.