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Crockpot Lasagna Soup

Spoonful of cheesy crockpot lasagna soup being lifted from a bowl, showing a delicious cheese pull.
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A creamy and comforting lasagna soup made easily in your slow cooker. This dump-and-go recipe is perfect for busy weeknights and can be made ahead for freezer portions.

Ingredients

Scale
  • 1 pound Italian sausage
  • 1 pound ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 (28 ounce) cans crushed tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Instructions

  1. In a large skillet, brown Italian sausage and ground beef over medium heat. Drain off excess grease.
  2. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
  3. Transfer the meat and onion mixture to your slow cooker.
  4. Add crushed tomatoes, beef broth, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  6. In a medium bowl, mix together ricotta cheese, egg, and Parmesan cheese.
  7. About 30 minutes before serving, stir the ricotta mixture into the soup.
  8. Ladle soup into bowls and top with shredded mozzarella cheese.

Notes

  • For a creamier soup, stir in a splash of heavy cream before serving.
  • This soup freezes well. Let it cool completely, then store in airtight containers for up to 3 months.
  • Serve with crusty bread for dipping.

Nutrition

Find it online: https://www.purecookingjoy.com/crockpot-lasagna-soup/

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