Slow Cooker Lasagna Soup
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4.9
192 reviews
Excellent
Slow Cooker Lasagna Soup
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An easy recipe for Slow Cooker Lasagna Soup. This hearty, delicious recipe is perfect for chilly weather or anytime you want lasagna without layering noodles and firing up your oven.
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Ingredients
- 1 pound ground Italian sausage (see note 1)
- 1 large onion chopped (about 2 cups)
- 3 carrots 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 dried basil
- ½ teaspoon fennel seeds
- Salt and freshly ground black pepper
- 4 cups water
- 8 ounces dry lasagna noodles broken into bite-sized pieces (see note 4)
- 2 cups shredded Mozzarella cheese for topping
- fresh basil or minced freshly parsley, for garnish, optional
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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
- Store leftovers covered in the refrigerator for up to 4 days.
- Italian sausage: Ground beef may be substituted for the Italian sausage. In a pinch, you could also chop up Italian sausage links.
- Mushrooms: Unless it's a Stuffed Mushrooms recipe, I feel like mushrooms are always optional (people either love them or hate them). Don't put them in if it will take away your joy. It's as simple as that.
- Italian seasoning: To make your own homemade Italian seasoning, combine equal parts of dried basil, marjoram, oregano, rosemary, and thyme. Store extra seasoning covered in the pantry for up to 6 months.
- Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
- Yield: This Slow Cooker Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
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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
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5356IU
(107%)
Vitamin C
7mg
(8%)
Calcium
234mg
(23%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
192 reviews
Excellent
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