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Cheesy Lasagna Soup
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 lb ground Italian sausage
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 8 oz lasagna noodles, broken into bite-size pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Brown the Italian sausage in a large skillet over medium heat, breaking it up as it cooks. Add the diced onion and cook until softened. Stir in the minced garlic for one minute, then drain any excess fat.
  • Transfer the sausage mixture to a slow cooker. Add the crushed tomatoes, beef broth, tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
  • Cover and cook on low for 6 to 7 hours.
  • About 30 minutes before serving, add the broken lasagna noodles to the slow cooker and stir. Replace the lid and continue cooking until the noodles are tender.
  • Turn off the heat. Stir in the ricotta, mozzarella, and Parmesan until the cheeses melt and create a creamy texture throughout the soup.

Notes

Stir the cheeses in off the heat to keep them from separating. If the soup thickens too much after the noodles cook, add a splash of extra broth to loosen it. Leftovers reheat well on the stovetop with a little added liquid to restore the broth consistency.
Course: Soup
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet