Slow Cooker Easy Lasagna Soup
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Looking for a way to make lasagna quick and easy? This Slow Cooker Easy Lasagna Soup is all the wonderful things you love about lasagna, in soup form. It’s the type of recipe where you can set it and forget it. This is also a fun recipe to get the kids involved. I have found that when making this with my nephew, he loves to break up the lasagna noodles.
Prepare the Ingredients
Using a Trimmer, cut one pack of mild Italian sausage into bite-size pieces.
Next, chop half an onion using a 7-5/8″ Petite Chef.
Using the same knife, mince six cloves of garlic.
Prepare the Soup
Now that you have all of your ingredients chopped. In a skillet over medium heat, add butter and olive oil, and brown the beef and the Italian sausage. You can also make this with ground turkey or chicken instead of beef if you prefer.
Tip: To reduce cleanup, you can sauté the vegetables in an Instant® Pot by using the sauté feature. Then, you can turn it to pressure cooker mode to make this a one-dish meal, which is especially nice for smaller kitchens.
Next, add the onion, chopped bell pepper and garlic. Cook until the onions are translucent.
Add the meat and vegetable mixture to your slow cooker.
Now it’s time to add the marinara sauce, one tablespoon of Italian seasoning, salt, pepper, Parmesan rind (this is optional and is removed before serving), beef stock and noodles. Try not to use the “no boil” noodles that don’t have the ridge. They will come out gummy. If you choose to use ground turkey or chicken instead of beef, feel free to use vegetable or chicken stock.
Cook on high for three to four hours or on low for seven to eight hours.
While it’s cooking, mix the ricotta, shredded Parmesan, mozzarella and the remaining Italian seasoning and put in the refrigerator.
To plate, using the Cutco Ladle, serve the soup in a bowl and add a dollop of the cheese mixture on top. For a little extra color, garnish with basil.
The homey flavors in this Slow Cooker Easy Lasagna Soup will have your family and friends coming back for seconds. It is easy, convenient and tasty. Remember, life is hard, cooking doesn’t have to be!
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 (19-ounce) pack of mild Italian sausage, cut into bite-size pieces
- 1/2 onion, chopped
- 1 cup chopped bell pepper
- 6 garlic cloves, minced
- 2 (24-ounce) jars of marinara sauce
- 2 tablespoons Italian seasoning, divided
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 Parmesan rind, optional
- 8 cups beef stock
- 1 box lasagna noodles
- 1 cup ricotta
- 1/2 cup shredded Parmesan
- 1/2 cup shredded mozzarella
- Basil, to garnish
Directions
- In a skillet over medium heat, add butter and olive oil.
- Brown the beef and Italian sausage.
- Add onion, bell pepper and garlic. Cook until onions are translucent.
- Add the meat and vegetable mixture to a slow cooker. Add the marinara sauce, 1 tablespoon Italian seasoning, salt, pepper, Parmesan rind (optional), beef stock and noodles. Cook on high for 3-4 hours or low for 7-8 hours.
- While cooking mix the ricotta, shredded Parmesan, mozzarella and remaining Italian seasonings and put in the refrigerator.
- Before serving, remove the Parmesan rind, if you added one.
- To plate ladle out soup in a bowl, add a dollop of the cheese mixture on top and garnish with basil.