Slow-Cooked Lasagna Soup Recipe

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Slow-Cooked Lasagna Soup Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Cook: 5 hours + standing

Ingredients

  • 1 package (19-1/2 ounces) Italian turkey sausage links
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 2 cans (14-1/2 ounces each ) no-salt-added stewed tomatoes
  • 2 cans (8 ounces each ) no-salt-added tomato sauce
  • 2 teaspoons Italian seasoning
  • 6 lasagna noodles, broken into 1-inch pieces
  • 2 cups coarsely chopped fresh spinach
  • 1 cup cubed or shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese and minced fresh basil, optional

Directions

In a large skillet, cook sausage over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker.
Add onion and carrots to same skillet; cook and stir 2-4 minutes or until softened. Stir in mushrooms and garlic; cook and stir 2-4 minutes or until mushrooms are softened. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours or until vegetables are tender.
Add lasagna; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil. Yield: 8 servings (2-1/2 quarts).
Originally published as Slow-Cooked Lasagna Soup in Skinny Slow Cooker Trade 2017, p16

Nutritional Facts

1-1/3 cups: 266 calories, 8g fat (3g saturated fat), 36mg cholesterol, 725mg sodium, 30g carbohydrate (11g sugars, 5g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch.

  • 1 package (19-1/2 ounces) Italian turkey sausage links
  • 1 large onion, chopped
  • 2 medium carrots, chopped
  • 2 cups sliced fresh mushrooms
  • 3 garlic cloves, minced
  • 1 carton (32 ounces) reduced-sodium chicken broth
  • 2 cans (14-1/2 ounces each ) no-salt-added stewed tomatoes
  • 2 cans (8 ounces each ) no-salt-added tomato sauce
  • 2 teaspoons Italian seasoning
  • 6 lasagna noodles, broken into 1-inch pieces
  • 2 cups coarsely chopped fresh spinach
  • 1 cup cubed or shredded part-skim mozzarella cheese
  • Shredded Parmesan cheese and minced fresh basil, optional
  1. In a large skillet, cook sausage over medium-high heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker.
  2. Add onion and carrots to same skillet; cook and stir 2-4 minutes or until softened. Stir in mushrooms and garlic; cook and stir 2-4 minutes or until mushrooms are softened. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours or until vegetables are tender.
  3. Add lasagna; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil. Yield: 8 servings (2-1/2 quarts).
Originally published as Slow-Cooked Lasagna Soup in Skinny Slow Cooker Trade 2017, p16

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