Slow-Cooker Lasagna Soup

Name: Slow-Cooker Lasagna Soup
Prep time: 35 min
Cook time: 5 h
Total time: 5 h 35 min
Yield: 8 servings (2-1/2 quarts).
Cuisine: Europe, Italian
Ingredients: 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; Optional: Shredded Parmesan cheese and minced fresh basil

TOTAL TIME: Prep: 35 min. Cook: 5 hours + standing YIELD: 8 servings (2-1/2 quarts).

I modified one of my favorite soup recipes so I can prep it the night before and put it in the slow cooker in the morning. Slow-cooker lasagna soup makes a welcome contribution to work parties. My colleagues love it! —Sharon Gerst, North Liberty, Iowa

Ingredients

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
Optional: Shredded Parmesan cheese and minced fresh basil

Directions

1. In a large skillet, cook sausage over medium-high heat until no longer pink, 8-10 minutes, breaking into crumbles; 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 4-6 hours, until vegetables are tender.
3. Add noodles; 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.

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 vegetable, 2 lean meat, 1-1/2 starch.