Crockpot Lasagne Soup
Crockpot lasagne soup has all the layers of the baked dish in a bowl: meaty tomato broth, tender noodles and a spoonful of creamy ricotta on top. The slow cooker builds the sauce for hours, and the noodles go in only at the end.
8
servings20
minutes6
hoursA meaty tomato broth simmers all day, then broken lasagna noodles cook in it. Each bowl is topped with a dollop of seasoned ricotta and melted mozzarella.
Ingredients
1 lb Italian sausage, casings removed
1 lb lean ground beef
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
4 cups low-sodium beef broth
2 tbsp tomato paste
2 tsp dried Italian seasoning
1 tsp dried basil
1/2 tsp red pepper flakes
1 tsp kosher salt
8 oz lasagna noodles, broken into 2-inch pieces
1 cup whole milk ricotta
1/4 cup grated Parmesan
1 1/2 cups shredded mozzarella
Directions
- Brown the sausage and beef in a large skillet over medium-high heat for 8 to 10 minutes, breaking it up, until no pink remains and it reaches 160 degrees F. Drain off the fat.
- Add the onion and garlic to the skillet for the last 2 minutes.
- Scrape the meat mixture into a 6-quart slow cooker.
- Add the crushed tomatoes, tomato sauce, broth, tomato paste, Italian seasoning, basil, red pepper flakes and salt. Stir well.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the flavors have melded.
- Turn the slow cooker to HIGH. Stir in the broken noodles, making sure they are submerged.
- Cover and cook for 30 to 40 minutes, stirring once, until the noodles are tender.
- Mix the ricotta with the Parmesan and a pinch of salt in a small bowl.
- Ladle the soup into bowls and top each with a spoonful of ricotta and a handful of mozzarella. Let the cheese melt for a minute.
Notes
- Use all ground beef or all sausage if you prefer. Mafalda or broken curly noodles work too. Leftover soup keeps 3 days, but the noodles will absorb the broth, so thin it with extra broth. Freeze the soup base without the noodles for up to 3 months.
Why lasagne soup works so well in a slow cooker
A pot of tomato sauce gets better the longer it simmers. Six hours in a slow cooker gives the meat and tomatoes time to blend, so the broth tastes like a sauce that cooked on the back of the stove all afternoon.
The noodles go in at the end, which keeps them from breaking down. Cooking them in the same pot also releases starch into the broth, so it turns richer and slightly thick, like a layered pasta bake in liquid form.
There is a practical gain too. Layered lasagna takes an hour of assembly and baking, while this soup takes twenty minutes of prep and gives you the same flavors with a spoon.
Ingredient notes for the meaty tomato base
Italian sausage: It brings fennel and garlic so you need fewer spices. Mild or hot both work, so pick one for your family.
Ground beef: Choose 85 percent lean. Brown it well and drain it, or the soup will look greasy.
Crushed tomatoes: A can of crushed gives a thick base. Fire-roasted crushed tomatoes add a smoky edge if you like it.
Lasagna noodles: Break regular dry noodles into bite-size pieces. No-boil sheets do not hold up in simmering broth.
Ricotta: Use whole milk ricotta for a creamy topping. Stir in a little Parmesan and black pepper for flavor.
Tips for the best bowl
Brown the meat first: Browning adds depth that raw meat in a slow cooker cannot match. Drain the fat so the soup tastes clean.
Add noodles last: Dry lasagna noodles are done in 30 to 40 minutes on HIGH. Stir once, so the pieces do not clump together.
Do not leave it on WARM with noodles: The most common mistake is letting finished soup sit with the noodles in it. They keep swelling and soak up the broth, so serve it right away.
Season the ricotta: Plain ricotta tastes bland on top of a bold soup. A pinch of salt, Parmesan and black pepper make it a proper topping.
Swaps and variations
For a lighter bowl, swap the beef for ground turkey and use whole wheat noodles. Stir in a few handfuls of baby spinach or kale in the last 10 minutes for color. For a spicier pot, add a spoonful of calabrian chili paste or extra red pepper flakes. A splash of cream at the end gives a rosé style broth.
Do not use cottage cheese in place of ricotta. It stays lumpy and watery in a hot soup, so it will not melt on top.
For a richer broth, add a Parmesan rind to the pot with the tomatoes and fish it out before serving. It adds salty depth without extra salt.
What to serve with it
Serve with garlic bread or warm focaccia to dip in the broth, plus a simple green salad with Italian dressing. Extra Parmesan and a few torn basil leaves finish each bowl.
Storing, freezing and reheating
Cool the soup within two hours and store it in the fridge for up to 3 days. The noodles will thicken the broth overnight, so add a splash of broth or water when you reheat.
For the freezer, freeze the base without the noodles for up to 3 months. Thaw it overnight, bring it to a simmer and cook fresh noodles in it.
Leftover soup makes a good base for a baked pasta. Strain off most of the broth, stir in the cheese and bake until bubbly.
Crockpot Lasagne Soup at a glance
- Prep time: 20 minutes
- Cooking time: 6 hours
- Servings: 8 servings
- Ingredients: 16, led by Italian sausage, lean ground beef, yellow onion, garlic
Tips for Crockpot Lasagne Soup
Use all ground beef or all sausage if you prefer. Mafalda or broken curly noodles work too. Leftover soup keeps 3 days, but the noodles will absorb the broth, so thin it with extra broth. Freeze the soup base without the noodles for up to 3 months.
Crockpot Lasagne Soup FAQ
How long does Crockpot Lasagne Soup take?
Crockpot Lasagne Soup takes 6 hours of cooking after 20 minutes of prep.
How many people does Crockpot Lasagne Soup serve?
This recipe makes 8 servings.
What do I need to make Crockpot Lasagne Soup?
16 ingredients, led by Italian sausage, lean ground beef, yellow onion, garlic. Amounts are in the recipe card above.
