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Slow Cooker Lasagna Soup

Ely
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!
Print Recipe
Prep Time 15 minutes
Total Time 3 hours 45 minutes
Course Soups & Stews
Cuisine Italian-American
Servings 6 servings
Calories 520 kcal

Ingredients
  

  • 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.
Keyword comfort food, lasagna, one pot meal, slow cooker, soup