Slow Cooker Lasagna Soup is comfort food at its best.
Let this soup simmer all day in the slow cooker while it fills up the house with the aroma of tomatoes and basil. Then enjoy a bowl topped with some ricotta, basil and freshly grated parmesan cheese. Soup has never tasted so good.
I love using my slow cooker in the winter months. Not only because it’s easy or because it’s warm but because of the way my house smells. Besides fresh bread coming out of the oven there isn’t a smell I love more.
Everyone likes their lasagna different, right? Some with a ton of cheese or sauce, then others with more noodles and meat. With our large family there isn’t really a combination that we all love. Besides my Easy Skillet Lasagna this soup is really the only way we all get it how we like it. If you like is saucy take more broth, want more cheese just add it to the top. You can even have a toppings bar going along with this soup to add more meat veggies or whatever. While I didn’t do that, we had all the Parmesan cheese loves adding it with much a-gusto. I love more ricotta, so I added more on top of mine.
Today it is snowing outside for the first time of the season, a perfect day to make this soup right? And maybe I will add the toppings bar as well.
- 1 lb. mild Italian sausage
- 1 medium yellow onion, chopped
- 1 green bell pepper, chopped
- 4 garlic cloves, minced
- 28 ounce can peeled whole plum tomatoes
- ¼ cup tomato paste
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- ¾ cup heavy cream or ½ and ½
- ¾ cup parmesan cheese + more for topping
- 4-5 ounces pasta, I used large bowtie pasta
- 5 ounces ricotta cheese
- 1/3 cup fresh basil, chopped
- Mozzarella cheese, for topping
In a large slow cooker (5-6 quarts) add tomatoes, smash the whole tomatoes up using a fork, just break them apart. Add in onion, green peppers, garlic, vegetable broth, tomato paste and all of the seasonings. In a large skillet add sausage and cook until completely cooked through, drain fat from meat and add to slow cooker. Cover and cooking on high for 3-4 hours.
After it has cooked 3-4 hours add in heavy cream, ¾ cup parmesan cheese and pasta. Stir it all together and cook for another 30-40 minutes or until pasta is tender this will depend on the pasta you used.
Once you are ready to serve mix together ricotta and basil. Serve soup in bowls and top with a scoop or ricotta cheese and parmesan and serve. (See note below.)
**NOTE – once I have added the ricotta and parmesan to the top of the soup, I will stick in the oven and broil for a few minutes to make the cheese all warm and gooey. This is totally optional.
Recipe adapted from Rachel Cooks
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