Lasagna Soup in the Slow Cooker
TOTAL TIME: Prep: 35 min. Cook: 5 hours + standing
YIELD: 8 servings (about 2-1/2 quarts).
Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! —Sharon Gerst, North Liberty, Iowa
Ingredients
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1-1/2 pounds bulk Italian sausage
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1 large onion, chopped
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2 medium carrots, chopped
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2 cups sliced fresh mushrooms
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3 garlic cloves, minced
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1 carton (32 ounces) chicken broth
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2 cans (14-1/2 ounces each) Italian stewed tomatoes
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1 can (15 ounces) tomato sauce
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6 lasagna noodles, broken into 1-inch pieces
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2 cups coarsely chopped fresh spinach
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1 cup cubed or shredded part-skim mozzarella cheese
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1/2 cup shredded Parmesan cheese
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Thinly sliced fresh basil, optional
Directions
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1.
In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.
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2.
Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes and tomato sauce. Cook, covered, on low until vegetables are tender. 4-6 hours.
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3.
Skim fat from soup. Add noodles; cook until tender, 1 hour longer. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil.
Nutrition Facts
1-1/3 cups: 420 calories, 24g fat (9g saturated fat), 63mg cholesterol, 1731mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 21g protein.
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