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Crockpot lasagna soup

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Super easy and incredibly good and satisfying lasagna soup from scratch made in the slow cooker. True comfort food in a bowl!

Ingredients

Scale

    • 1 pound of ground beef

    • 1 onion

    • 2 celery stalks

    • 2 carrots

    • 2 oz of pasta per person (the pasta of your choice) 

    • 1 cup of white wine, red wine, or brandy (I used brandy) 

    • A bunch of fresh parsley

    • A bunch of fresh basil

    • 2 garlic cloves

    • 2 teaspoons salt

    • 2 teaspoons sugar (optional) 

    • 1 teaspoon black pepper

    • ½ cup parmesan rinds (or parmesan shavings)+ as much parmesan as you like for the topping

    • 2 tablespoons olive oil 

    • 2 cups tomato passata (uncooked tomato paste) 

    • 6 cups beef stock

Instructions

    1. Start by prepping the veggies by dicing them finely. Crush the garlic cloves or mince them as finely as possible. 
    2. In the pan add the olive oil and cook the onion and garlic until golden and fragrant. 
    3. Add the ground beef to the pan and season with salt and pepper. Let cook until all the juices have evaporated and the meat has browned. Add the glass of wine or brandy and let cook for additional 10 minutes. 
    4. Add to the crockpot the diced veggies, the tomato passata, the beef broth, and the basil. Mix well and let cook for 6-8 hours on low or 4-5 hours on high. 
    5. Around the end of the cooking time taste the soup and add the sugar in case the acidity of the tomato passata needs to be balanced. Correct also salt and pepper if needed. If you have parmesan rinds or shavings it’s a good moment to add them to the soup around the end too. 
    6. Before serving cook separately the pasta of your choice following the package instructions and add it to the soup pot right before serving. 
    7. Serve with some fresh parsley and lots of freshly grated parmesan cheese. 

Notes

You could cook the pasta alongside the rest of the soup, if you choose to do this is preferably to add the pasta towards the end of the cooking. However, I’ve always found this way to have perfectly overcooked pasta, so I rater recommend cooking the pasta aside and then adding it to the soup whenever is cooked to perfection. Cook it a bit less than al dente so it will finish cooking with the heat of the soup. 

This soup feeds a crowd, and it's very meal prep friendly. It can be stored in the fridge for up to 5 days in a sealed container, again with the pasta stored separately or cooked right when needed. 

I’ve used authentic lasagna pasta but this soup can be done with the pasta of your choice. 

Find it online: https://livelytable.com/crockpot-lasagna-soup/