4.9 from 192 votes
Slow Cooker Lasagna Soup
Slow Cooker Lasagna Soup transforms classic lasagna ingredients into a rich and hearty soup featuring Italian sausage, diced tomatoes, vegetables, and broken lasagna noodles simmered in a seasoned broth. The soup is finished with shredded mozzarella and can be garnished with fresh herbs, offering the familiar comforts of lasagna in a spoonable format without the fuss of layering.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 20 mins
Servings:
6
servings (2 cups each)
Calories:
446 kcal
Course:
Soup
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings (2 cups each)
Amount Per Serving
Calories 446
% 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.