Lasagna Soup
Lasagna Soup is a slow cooker one-pot meal combining ground beef and Italian sausage in a rich tomato broth, finished with creamy ricotta and mozzarella for authentic lasagna flavor without the layering.
⚡Slow Cooker
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Lasagna Soup is a slow cooker one-pot meal combining ground beef and Italian sausage in a rich tomato broth, finished with creamy ricotta and mozzarella for authentic lasagna flavor without the layering.
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In a large skillet, brown the ground beef, Italian sausage, and diced onion until the meat is cooked through. Drain any excess grease.
Transfer the cooked meat and onion mixture to a large slow cooker.
Stir in the minced garlic, tomato paste, undrained diced tomatoes, and beef broth.
Season with salt, pepper, garlic powder, and Italian seasoning. Stir everything to combine.
Cover the slow cooker and cook on low for 6 hours or on high for 3-4 hours.
While the soup is cooking, prepare the cheese topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, and shredded mozzarella. Mix well and set aside in the refrigerator.
About 30 minutes before serving, add the broken lasagna noodles and the heavy cream to the slow cooker. Stir to incorporate.
Cover and continue to cook for another 30 minutes, or until the noodles are tender.
To serve, place a large scoop of the ricotta cheese mixture in the bottom of each bowl.
Ladle the hot soup over the cheese. Let it sit for a minute to allow the cheese to melt and become creamy before enjoying.
Refrigerate leftovers in an airtight container for up to 4 days; reheat on the stovetop over medium heat, adding a splash of broth to loosen. Freeze the base without cheese for up to 3 months.
slow cooker (4–6 quart capacity recommended)
Yes. Brown the meat and aromatics, add all ingredients except cheese, simmer 30–45 minutes until flavors meld, then stir in ricotta and mozzarella off heat.
Small shapes like ditalini, elbow, or broken lasagna noodles work well; add them in the last 15–20 minutes of cooking so they don't get mushy.
Stir ricotta into a small amount of hot broth first to temper it, then gently fold into the soup off heat or on low, stirring constantly.
Freeze the soup base (beef, sausage, broth, tomatoes) for up to 3 months; thaw and reheat, then add ricotta and mozzarella fresh before serving.
On low: 6–8 hours. On high: 3–4 hours. Meat should be fully cooked and flavors well-developed; add pasta and cheese in the final 30 minutes.
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