Slow Cooker Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- ½ pound lean ground beef
- ½ pound Italian sausage, casing removed
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 2 15-ounce cans crushed tomatoes
- 1 15-ounce can petite diced tomatoes
- 6 cups beef stock
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups uncooked campanelle pasta
- ½ cup whole milk ricotta cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
Heat olive oil in a large skillet over medium high heat. 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.
- 2
Stir in garlic and onion. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- 3
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.
- 4
Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. 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.
- 5
Serve immediately, topped with dollops of ricotta and garnished with parsley, if desired.
