Thick Lasagna Soup (Slow Cooker)
This lasagna soup is a new and simple way to enjoy your favorite Italian lasagna. It's just as good, but much easier to prepare.
Equipment
6-quart slow cooker
Large skillet (12-inch / 30cm)
Sharp chef's knife
Cutting Board
Colander or fine-mesh strainer
Ladle
Large mixing spoon or wooden spoon
Ingredients
- 24 oz tomato sauce - passata — not ketchup, 680ml
- 28 oz canned diced tomatoes - 794g
1 medium green pepper (green capsicum) - diced
9 oz button mushrooms - cut in quarters
2 medium yellow onion - diced
1 lb Italian sausage - pork sausage with fennel seeds, casings removed, 450g
½ lb ground beef (minced beef) - lean ; 225g
2 teaspoons garlic - minced ; about 4 cloves
2 teaspoons dried basil
1 teaspoon dried thyme
4 cups vegetable stock - vegetable broth or vegetable bouillon
1 cup water - 240ml
1 medium carrot - diced small, about 80g- 6 sheets lasagna noodles - broken into roughly 2-inch / 5cm pieces
½ cup cottage cheese - 120g
½ cup cheddar cheese - shredded, 55g
½ cup mozzarella cheese - shredded, 55g
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Brown the Italian sausage and ground beef in a large skillet over medium-high heat (about 400°F / 200°C), breaking it into small pieces, until no pink remains (about 8-10 minutes). Drain the fat thoroughly using a colander.1 lb Italian sausage, ½ lb ground beef (minced beef), 1 pinch salt
- Dice the onions, green bell pepper, and carrot. Quarter the mushrooms.2 medium yellow onion, 1 medium green pepper (green capsicum), 1 medium carrot, 9 oz button mushrooms
- Add the tomato sauce, diced tomatoes, water, vegetable stock, dried basil, dried thyme, and minced garlic to a 6-quart (5.7L) slow cooker. Stir to combine.24 oz tomato sauce, 28 oz canned diced tomatoes, 1 cup water, 4 cups vegetable stock, 2 teaspoons dried basil, 1 teaspoon dried thyme, 2 teaspoons garlic
- Add the browned and drained meat, diced onions, green bell pepper, and carrot. Stir well.1 lb Italian sausage, ½ lb ground beef (minced beef), 2 medium yellow onion, 1 medium green pepper (green capsicum), 1 medium carrot
- Cover and cook on Low for 7 hours 30 minutes.
- During the last 30 minutes of cooking, add the quartered mushrooms and broken lasagna noodles to the slow cooker. Stir gently, cover, and continue cooking until the noodles are tender (about 25-30 minutes).9 oz button mushrooms, 6 sheets lasagna noodles
- To serve, season the soup with salt and pepper to taste. Place 1 tablespoon of cottage cheese and ½ tablespoon of shredded cheddar in the bottom of each bowl. Ladle the hot soup over the cheese. Top each bowl with 1 tablespoon of shredded mozzarella and allow it to melt for 30 seconds before serving.1 pinch salt, ½ cup cottage cheese, ½ cup cheddar cheese, ½ cup mozzarella cheese
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The noodles will absorb liquid as it sits — add a splash of stock or water when reheating.
Freezing: Freezes well for up to 3 months. Hold the noodles out before freezing and cook fresh noodles when reheating for the best texture.
Make-Ahead: Brown the meat and chop all vegetables the night before. Store separately in the fridge, then add everything to the slow cooker in the morning.
Substitution: Swap Italian sausage for turkey sausage to reduce fat, or use all ground beef if pork sausage is unavailable. Ricotta works in place of cottage cheese for a creamier finish.
Pro Tip: Drain the browned meat thoroughly — excess fat will pool on the surface of the soup and make it greasy rather than rich.
Slow Cooker Size: Use a 6-quart (5.7L) slow cooker or larger. A smaller cooker may overflow once the noodles swell.
Nutrition
Serving: 1servingCalories: 468kcalCarbohydrates: 35gProtein: 25gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 76mgSodium: 1217mgPotassium: 1068mgFiber: 5gSugar: 11gVitamin A: 2273IUVitamin C: 35mgCalcium: 182mgIron: 5mg
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