"Always start out with a larger pot than
what you think you need."
— Julia Child

Best Slow Cooker Lasagna Soup

Danielle Fletcher
• Thursday, 03 December, 2020
• 8 min read

Thank goodness I left it in the slow cooker, letting it cook low and slow for 7-8 hours. I ladled about 2-3 servings right into my bowl, added about 17 dollops of ricotta and inhaled this like nobody’s business.

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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. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

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

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

Slow-Cooker Lasagna Soup Recipe | Taste of Home Skip to main content Every fall and winter, our staff has a soup rotation.

In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes.

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Sprinkle with Parmesan cheese and, if desired, basil. Nutrition Facts 1-1/3 cups: 420 calories, 24g fat (9g saturated fat), 63 mg cholesterol, 1731 mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 21g protein.

Pizza Soup with Garlic Toast Croutons In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes.

In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir in the lasagna noodles and continue to cook for another 30 minutes.

Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.

Lasagnas is meaty and hearty loaded with rich tomato flavor and all the same fixings I add into my lasagna. Once cooked, this is topped with the ultimate combo of cheeses… mozzarella, fresh Parmesan and ricotta.

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To Make Lasagnas : This takes 25 minutes to prepare and a lot of the prep can be done the night before. I brown the meat and onions, chop the veggies and have all the canned goods lined up.

In the morning, it just takes a few minutes to put into the slow cooker before you head out to start your day! Stir in cooked pasta and spinach and simmer an additional 3-5 minutes to heat through.

There is something totally irresistible about melted cheese and herbs meeting your spoon first. Speaking of cheese, this lasagna soup recipe calls for Parmesan rinds.

You might be wondering why I don’t just add the pasta into the soup and cook it along with the rest of the ingredients. I’ve found that I had the same problem as with Crock Pot Mac and Cheese and Crackpot Chicken Noodle Soup, certain brands do not work well and can become very gummy in texture.

Cook beef, onion, and garlic over medium-high heat until no pink remains; drain. Copying and/or pasting full recipes to any social media is strictly prohibited.

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It’s perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it’s finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup.

And of course I found myself heading back for a second bowl because it is just soon good! From the veggies and then you get that epic, utterly delicious, melty cheesy goodness that you swirl into your soup and swoon over with each bite.

It's perfectly hearty and totally filling and brimming with tons of fresh vegetables. Then it's finished off with a generous dollop of mixed lasagna cheeses that melt perfectly into the hot soup.

2 Tbsp olive oil 1 medium yellow onion, chopped (1 1/2 cups) 1 1/2 cups diced carrots (about 3 medium) 4 cloves garlic, minced (1 1/2 Tbsp) 1 (32 oz) carton low-sodium vegetable broth 1/2 cup water 2 (14.5 oz) cans diced tomatoes 2 (8 oz) cans tomato sauce 1 (8 oz) medium zucchini, ends trimmed, chopped 1 (8 oz) medium yellow squash, ends trimmed, chopped 5 oz button mushrooms, sliced 2 tsp dried basil 1 tsp dried oregano 1/2 tsp each dried thyme and rosemary (crushed) 1 tsp sugar Salt and freshly ground black pepper 8 lasagna noodles (7 oz), broken into bite size pieces (see important note*) 3 cups (packed) spinach (3 oz), roughly chopped 3 Tbsp chopped fresh parsley (optional) Add in broth, water, tomatoes and tomato sauce, zucchini, squash, mushrooms, basil, oregano, thyme, rosemary, sugar and season with salt and pepper to taste.

Meanwhile, in a mixing bowl stir together mozzarella, Parmesan and ricotta while seasoning lightly with salt to taste. *If you won't be serving all of this soup right away I highly recommend cooking the lasagna noodles separately.

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Boil the noodles in a separate pot in salted water, then add them to each individual serving. Also, leave the simmer time for the soup the same so the zucchini, squash and mushrooms soften. I recommend doing this because I've made this soup twice and after it's rested for more than 20 minutes it starts to become more like a stew and the noodles just soak up all the liquid and become soggy.

This vegetarian lasagna soup is creamy, comforting and packed full of vegetables. It’s all made in one pot and is the perfect soup for a cold day.

As soon as I shared my lasagna soup recipe with turkey Italian sausage, I knew I wanted to create a vegetarian version. I wanted it to remind me of Stouffer’s vegetarian lasagna which is one of my guilty pleasures.

It comes together in about 30 minutes and it’s full of fresh and flavorful vegetables. Vegetarian lasagna soup is a vegetable lover’s dream come true.

All the yummy flavors of pizza and lasagna rolled up into tasty bundles. You can make this dish ahead and reheat it when you’re ready to serve it.

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1 tablespoon olive oil 1/2 large yellow onion, finely diced (about 1/2 cup) 1 red bell pepper, diced salt and pepper 16 ounces mushrooms, sliced 2 small shredded carrots (about 1 cup shredded) 1 clove garlic, minced 5 ounces baby spinach 1 tablespoon dried oregano 1 teaspoon dried parsley 2 teaspoons dried basil 4 cups vegetable broth (no salt added) 2 cups water 10 lasagna noodles, whole wheat, broken into pieces (NOT the no-boil kind) 1 small zucchini, julienne or shredded 1 small summer squash, julienne or shredded 1 cup half-and-half (not fat-free) 1 cup part-skim ricotta 1/2 cup shredded or grated Parmesan 1/2 cup shredded part-skim mozzarella salt and pepper to taste fresh basil to garnish, optional Bring to a boil and add pasta, stir.

Top individual bowls of soup with a spoonful of this mixture immediately prior to serving. RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

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