Slow Cooker Lasagna Soup

This cozy lasagna soup has all the flavors of lasagna but made so easily in the slow cooker! Simply set and forget. No layering, no nothing!

8 Servings

Prep Time: 20 min Cook Time: 520 min Total Time: 540 min

https://damndelicious.net/2019/03/11/slow-cooker-lasagna-soup/

Ingredients

1 tablespoon olive oil

½ pound lean ground beef

½ pound Italian sausage, casing removed

3 cloves garlic, minced

1 medium sweet onion, diced

2 (15-ounce) cans crushed tomatoes

1 (15-ounce) can petite diced tomatoes

6 cups beef stock

1 (3-inch) Parmesan rind, optional

1 teaspoon Italian seasoning

1 teaspoon dried basil

Kosher salt and freshly ground black pepper, to taste

1 ½ cups campanelle pasta

½ cup whole milk ricotta cheese

2 tablespoons chopped fresh parsley leaves

Instructions

Step 1

Heat olive oil in a large cast iron skillet over medium high heat. Add ground beef and sausage, and cook until browned, about 5-8 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat.

Step 2

Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

Step 3

Place ground beef mixture into a 6-qt slow cooker. Stir in crushed tomatoes, diced tomatoes, beef stock, Parmesan rind, if using, Italian seasoning and basil; season with salt and pepper, to taste.

Step 4

Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours.

Step 5

Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender; season with salt and pepper, to taste.

Step 6

Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.