Slow Cooker Lasagna Soup
Servings: 6 servings
Ingredients
- 1 pound ground mild Italian sausage
- 1 medium yellow onion diced, about 1 cup
- 1 (6-ounce) can tomato paste
- 4 cups beef broth
- 1 (28-ounce) can petite diced tomatoes undrained
- 2 teaspoons Italian seasoning
- 6 sheets lasagna noodles broken into bite-size pieces
- ¼ teaspoon salt or to taste
- 1 cup shredded mozzarella cheese for serving
- ½ cup grated Parmesan cheese for serving
- ½ cup ricotta cheese for serving
Instructions
- Add the ground Italian sausage and onion to a large skillet over medium heat. Break the sausage into smaller pieces with a wooden spoon and cook until the sausage is fully cooked and the onion is softened. Drain any excess grease.
- Add the tomato paste to the skillet. Stir and cook for 1 to 2 minutes, or until the tomato paste is fully incorporated and slightly darkened.
- Transfer the sausage mixture to a 4- to 6-quart slow cooker. Stir in the beef broth, petite diced tomatoes, and Italian seasoning.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 3 hours.
- Add the broken lasagna noodles and stir to separate and submerge them. Cover and cook on HIGH for 30 to 45 minutes, or until the pasta is tender.
- Stir in the salt, taste, and adjust the seasoning as needed. Ladle the soup into individual bowls, then top each serving with shredded mozzarella cheese, grated Parmesan cheese, and a spoonful of ricotta cheese.
Notes
Storage: Store leftover lasagna soup in an airtight container in the refrigerator for 3 to 4 days. The lasagna noodles will continue absorbing some of the broth as the soup sits, so add a splash of beef broth or water when reheating it on the stovetop or in the microwave.
Freezer: For the best texture, freeze the soup base before adding the lasagna noodles and cheese. Freeze in a freezer-safe container for 3 to 4 months, thaw overnight in the refrigerator, then reheat and cook the noodles in the soup before serving.
Oven-Ready Lasagna Noodles: Oven-ready lasagna noodles can be used, but they are typically thinner and soften faster than regular lasagna noodles. Add them at the same stage as the regular noodles, start checking them early, and cook just until tender so they don't become mushy.
