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Slow-Cooked Lasagna Soup


  • 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
  • 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, breaking into crumbles, until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.
  • 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, tomato sauce and Italian seasoning. Cook, covered, on low until vegetables are tender, 4-6 hours.
  • 3. 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. If desired, sprinkle with Parmesan cheese and basil.

Nutrition 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.


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