Slow Cooked Lasagna Soup
40aprons.com/crockpot-lasagna-soup/This easy, hearty slow cooker lasagna soup recipe is perfect for family dinners - it has all the layers of ground meat, delicious tomato, tender pasta and creamy cheese of a classic lasagna, but without any of the effort!
Recipe Makes (Approximate):
Equipment
- skillet or large frying pan
- 6-quart slow cooker
Ingredients
For the soup
- 1 tablespoon olive oil
- 1 pound ground beef
- 6 ounces bulk mild Italian sausage (casings removed)
- 1 cup onion (finely chopped)
- 1 tablespoon minced garlic
- 1 pinch crushed red pepper flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 32 ounces low-sodium chicken broth (one can)
- 24 ounces marinara sauce
- 8 lasagna noodles (broken into pieces)
For the cheese topping
- 15 ounces ricotta (at room temperature)
- 1 cup shredded mozzarella (approx. 4 ounces, at room temperature)
- ½ cup freshly grated Parmigiano-Reggiano
Instructions
- Heat the olive oil in a skillet over high heat. Add the ground sirloin and sausage and cook without stirring until liquid evaporates and meat begins to sizzle, then stir and brown completely, about 7 minutes. Add the onion, garlic, red pepper flakes, oregano, salt, and pepper and cook 3–4 minutes until onions are translucent. Alternatively, brown the meat and cook the vegetables directly in the insert if you have a sear-and-stew model of slow cooker.
- Drain off any excess fat before transferring the meat mixture to the Crockpot. Pour in the chicken broth and marinara and stir to combine.
- Cook on LOW 6–7 hours or on HIGH 3–4 hours.
- About 30 minutes before serving, stir in the broken lasagna noodles. Cook on HIGH until noodles are tender, this should take about 25–30 minutes.
- Meanwhile, stir together the ricotta, mozzarella, and Parmigiano-Reggiano in a small bowl until smooth.
- Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.
Recipe Notes
Cheese mixture: The cheese mixture can be made up to 2 days ahead and stored in the fridge.
Storage: Leftover soup can be stored in the refrigerator for up to 4 days, and should be gently reheated on the stovetop rather than in the microwave. You might want to add a splash more water to allow for the amount of liquid absorbed by the noodles. If you're planning for leftovers, add less noodles so you're storing leftovers without them, and cook fresh to drop into the soup on the second night for best results. The same rule applies for freezing the soup, freeze the soup for up to 3 months without the noodles and add fresh later!
Using different pasta shapes: You'll need to add about 4 ounces of your chosen pasta shape in place of the lasagna noodles.
Nutrition Information (Approximate)
Calories: 668calProtein: 37gFat: 30gSaturated Fat: 13gTrans Fat: 0.5gCholesterol: 107mgSodium: 1291mgPotassium: 990mgTotal Carbs: 41gFiber: 4gSugar: 7gNet Carbs: 37gVitamin A: 819IUVitamin C: 11mgCalcium: 206mgIron: 4mg
https://40aprons.com/crockpot-lasagna-soup/