Crockpot Lasagna Soup

Crockpot Lasagna Soup

from chelseasmessyapron.com
390 min
6 servings

A crockpot lasagna soup starts with a rich tomato-filled soup base, cooked ground beef & aromatics, and is loaded up with cheese-filled tortellinis and a delicious, creamy cheese filling.

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely diced yellow onion ((~1 onion))
  • 2 teaspoons minced garlic ((~2-3 cloves))
  • 1 pound lean ground beef
  • 1 can (28 oz.) crushed tomatoes
  • 1 can (14.5 oz.) fire-roasted diced tomatoes
  • 1 can (6 oz.) tomato paste
  • 1 and 1/3 cups marinara sauce
  • 1 teaspoon white sugar
  • 1 and 1/2 teaspoons dried basil
  • 1/2 teaspoon fennel seeds (optional)
  • 1 teaspoon Italian seasoning
  • 1 and 1/2 teaspoon fine sea salt ((or to preference))
  • 1/4 teaspoon pepper
  • 3 cups beef broth or stock ((I love Swanson's beef stock))
  • 1 package (12 oz.) frozen cheese filled tortellini ((See Note 1))
  • 4 tablespoons fresh flat leaf Italian parsley, (optional)
  • Cheese Toppings: freshly grated Parmesan cheese (1/2 cup), freshly grated mozzarella cheese (1 cup), mascarpone OR ricotta cheese (1, 8 ounce container) (we love mascarpone!)

Directions

  1. 1

    ONION, GARLIC, & GROUND BEEF: In a large skillet over medium heat, drizzle in the olive oil. Once the oil is shimmering, add the onion and garlic, cook, stirring frequently for 3-4 minutes. Press to the edges of the skillet, increase the heat to high, and add the ground beef in the center of the skillet. Brown the ground beef, crumbling and incorporating the onions as you cook. Cook until the beef is browned. Drain off any grease if needed and transfer mixture to slow cooker.

  2. 2

    SLOW COOKER: (No need to drain any of the cans) Add in the crushed tomatoes, petite diced tomatoes, tomato paste, and marinara into slow cooker. Add in the sugar and seasonings - the dried basil, fennel, Italian seasoning, salt, and pepper. Add in the beef stock or broth. Stir.

  3. 3

    COOK: Cover the slow cooker and cook on high for 3-4 hours or low for 5-7 hours.

  4. 4

    TORTELLINI: About 15-20 minutes before you are ready to serve the soup, prepare the tortellini according to package directions. (Don't forget to salt the pasta water when cooking the tortellini; I add in 1 teaspoon salt to every 4 cups of water.) Drain thoroughly.

  5. 5

    CHEESE: Meanwhile, stir together the mozzarella cheese, parmesan cheese, and ricotta. Set aside.

  6. 6

    SERVING: Taste the soup for any additional seasonings needed (remember the Parmesan will add some saltiness). Ladle soup in bowls and spoon cooked tortellini into individual bowls and stir. Add a few spoonfuls of the cheese mixture into each bowl and top with a sprinkle of freshly chopped parsley. Enjoy! Store leftovers separately.