Slow Cooker Lasagna Soup
User Reviews
4.9
Slow Cooker Lasagna Soup
Description
This slow cooker recipe begins by browning Italian sausage with onions, carrots, and garlic before combining with tomato products, mushrooms, and Italian seasoning in the slow cooker. Water is added to create the broth, and the mixture simmers low and slow for several hours to develop flavor and soften the vegetables.
Near the end of cooking, broken dry lasagna noodles are stirred in to cook until tender, absorbing the flavors of the broth. The soup is served topped with shredded mozzarella cheese and optionally fresh basil or parsley, recreating the key components of lasagna in an easy, warming bowl.
The recipe yields about 12 cups, suitable for around six servings. Storage instructions recommend refrigerating leftovers for up to four days. Substitutions like ground beef for sausage or skipping mushrooms are noted, accommodating personal preferences. Homemade Italian seasoning can be used to enhance flavor depth if desired.
Ingredients
- 1 pound Italian sausage see note 1, ground
- 1 large onion chopped (about 2 cups)
- 3 carrot peeled and diced (about 1 cup
- 4 cloves garlic minced
- 28 ounces diced tomatoes undrained
- 15 ounces tomato sauce
- 8 ounces mushrooms sliced, optional (see note 2)
- 1 teaspoon Italian seasoning (see note 3)
- ½ teaspoon basil dried
- ½ teaspoon fennel seeds
- salt freshly ground
- black pepper freshly ground
- 4 cups water
- 8 ounces lasagna noodle broken into bite-sized pieces (see note 4, dry
- 2 cups mozzarella cheese for topping, shredded
- basil or minced freshly parsley, for garnish, optional, fresh
Instructions
- In a large skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
- Meanwhile, to the slow cooker, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture.
- Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese and fresh herbs if desired.
Notes
- Leftovers keep well covered in the fridge for up to 4 days.
- Ground beef can be used instead of Italian sausage as an alternative protein.
- Mushrooms are optional and can be omitted if they are not preferred.
- For Italian seasoning, mix equal parts dried basil, marjoram, oregano, rosemary, and thyme; store in a pantry for up to 6 months.
- Broken dry lasagna noodles are used, or other small pasta shapes like radiatori or rotini can be substituted.
- This recipe yields about six 2-cup servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 cups each)
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Serving | 2 cups | |
| Calories | 446kcal | 22% |
| Carbohydrates | 16g | 5% |
| Protein | 22g | 44% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 87mg | 29% |
| Sodium | 813mg | 34% |
| Potassium | 515mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5356IU | 107% |
| Vitamin C | 7mg | 8% |
| Calcium | 234mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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