Description
Nothing says comfort like lasagna, but on a busy night, who has time for all that layering? This Slow Cooker Lasagna Soup delivers all the cozy, cheesy vibes in one delicious bowl—with none of the hassle!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- Salt and pepper, to taste
- 1/4 cup red wine (optional)
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef or chicken broth
- 1 teaspoon Italian seasoning
- 8 oz broken lasagna noodles or campanelle pasta
- 2 cups fresh baby spinach
- Ricotta cheese, for serving
- Shredded mozzarella cheese, for serving
- Grated parmesan cheese, for serving
- Fresh herbs (like basil or parsley), for garnish
Instructions
- In a skillet, heat olive oil and sauté diced onions and minced garlic until fragrant.
- Add ground beef and Italian sausage, season with salt and pepper, and cook until browned.
- Deglaze with red wine if using, scraping up any browned bits.
- Transfer meat mixture to the slow cooker.
- Add crushed tomatoes, tomato sauce, broth, and Italian seasoning. Stir well.
- Cook on high for 3–4 hours.
- Stir in broken pasta and cook for an additional 30 minutes until tender.
- Add fresh spinach and stir until wilted. Adjust seasoning if needed.
- Serve hot in bowls topped with a scoop of ricotta, a sprinkle of mozzarella and parmesan, and fresh herbs.
Notes
You can substitute turkey sausage to lighten things up or use any sturdy pasta like fusilli if lasagna noodles aren’t on hand. Keep cheese toppings separate for best leftovers.
- Prep Time: 15 minutes
- Cook Time: 3.5 hours
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg