Slow Cooker Lasagna Soup

Prep time: 15 mins | Cook time: 4–6 hours | Servings: 6–8

Description

This soup is a deconstructed version of the Italian classic. It features a rich, savory tomato broth packed with Italian sausage, aromatic herbs, and tender pasta, all topped with a signature dollop of creamy ricotta cheese.

Ingredients

• Protein: 1 lb Ground Italian Sausage (sweet or spicy) and 1/2 lb Lean Ground Beef.

• Aromatics: 1 yellow onion (diced), 3 cloves garlic (minced).

• The Base: 24 oz Marinara sauce, 6 cups Chicken or Beef broth, 1 can (14 oz) diced tomatoes.

• Seasoning: 2 tsp Italian seasoning, 1/2 tsp red pepper flakes, salt and pepper to taste.

• Pasta: 8–10 oz Bowtie (Farfalle) or broken lasagna noodles.

• Cheesy Topping: 1 cup Ricotta, 1/2 cup shredded Mozzarella, 1/4 cup Parmesan, and fresh parsley.

Instructions

1. Brown the Meat: In a skillet, brown the sausage and beef with the onion and garlic until cooked through. Drain the excess fat.

2. Slow Cook: Add the meat mixture, marinara, broth, tomatoes, and seasonings to the slow cooker. Cook on Low for 6 hours or High for 3-4 hours.

3. Add Pasta: About 30–45 minutes before serving, stir in the dry pasta. Cook until al dente. (See Tips for an alternative method).

4. The “Cheesy Garnish”: In a small bowl, mix the ricotta, mozzarella, and parmesan.

5. Serve: Ladle the hot soup into bowls and place a large dollop of the cheese mixture right in the center. Sprinkle with parsley.

Tips for Success

• Prevent Soggy Pasta: If you plan on having leftovers, cook the pasta separately on the stove and add it to individual bowls. If the pasta sits in the soup overnight, it will soak up all the broth and become mushy.

• The “Secret” Umami: Add a tablespoon of tomato paste or a splash of balsamic vinegar during the slow cooking phase for even deeper flavor.

• Fresh Herbs: Adding a handful of fresh basil at the very end brightens the entire dish.

Nutritional Info (Per Serving – Approx.)

Calories	Protein	Net Carbs	Fat	Fiber
450 kcal	28g	32g	22g	4g

Benefits

• High Protein: Keeps you full and satisfied.

• Lycopene Rich: The cooked tomato base provides a powerful punch of antioxidants.

• One-Pot Cleanup: Using a slow cooker or Dutch oven keeps the kitchen mess to a minimum.

Q&A

Q: Can I make this on the stovetop instead?

A: Absolutely! Follow the same steps in a large pot. Once you add the liquids, simmer for 20–30 minutes before adding the pasta.

Q: Is this soup freezer-friendly?

A: Yes, but freeze the soup base only (without the pasta or the cheese topping). Add fresh pasta and the ricotta mixture when you reheat it.

Q: How do I make it vegetarian?

A: Swap the meat for a mix of mushrooms and zucchini, and use vegetable broth.