Slow Cooker Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
8 hrs 8 mins
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Total Time
8 hrs 18 mins
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Servings
8 servings
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Calories
368 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Lasagna Soup
Description
Slow Cooker Lasagna Soup features browned Italian sausage cooked with diced onions and garlic, transferred to a slow cooker with chicken broth, crushed tomatoes, tomato paste, and Italian seasoning. The soup cooks on low for several hours, melding flavors thoroughly. Mini lasagna noodles are added near the end to become al dente, giving the soup hearty body reminiscent of classic lasagna pasta layers.
The texture balances tender noodles with robust chunks of sausage and softened onions in a richly spiced tomato broth. The Italian seasoning blends with the tomatoes and sausage for a familiar, warm flavor profile enhanced by the slow cooker's simmering.
Serve this soup hot as a filling lunch or dinner, garnished with parmesan if desired. It pairs well with crusty bread for dipping or a simple salad to lighten the meal.
Hot or mild Italian sausage can be used depending on spice preference. Reduced-sodium chicken broth is preferable to control saltiness, and lasagna noodles can be substituted with similar pasta types if needed. Because some seasoning softens during slow cooking, re-season with salt and pepper after cooking to taste.
Ingredients
- 1 pound Italian sausage ground
- 1 onion large, white or yellow, diced
- 6 cloves garlic minced
- 4 cups chicken broth
- 28 ounce crushed tomatoes canned
- 6 ounce tomato paste canned
- 1 tablespoon Italian seasoning
- 8 ounces mini lasagna noodles uncooked
- salt to taste
- black pepper to taste
Instructions
- Heat a large pan over medium-high heat.
- Add the ground Italian sausage, and cook, stirring to break it up, until browned.
- Stir in the onion and cook until softened, about 2-3 minutes.
- Add the garlic, and cook, stirring the entire time, for 30 seconds.
- Remove from heat, and add to the slow cooker insert. I use either a 5 quart or a 6 quart.
- Add the broth, crushed tomatoes, tomato paste, and Italian seasoning.
- Cover and cook on low for 6-8 hours.
- During the last 30 minutes of cooking, add the lasagna noodles, cover, and continue to cook until the pasta is al dente, about 30 minutes.
- Give the soup a good stir, and season with salt and pepper to taste.
Notes
- Hot or mild Italian sausage can be used based on your spice preference.
- Reduced-sodium chicken broth is preferred; beef broth may also be used for richer flavor.
- Mini lasagna noodles (mafalda or mafaldine) provide the classic texture; substitute similar pasta if unavailable.
- Adjust salt and pepper after cooking as seasoning can diminish during long slow cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368kcal | 18% |
| Carbohydrates | 34g | 11% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 67mg | 22% |
| Sodium | 1184mg | 49% |
| Potassium | 785mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 566IU | 11% |
| Vitamin C | 16mg | 18% |
| Calcium | 81mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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