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: Asian Recipes, Asian Soups, Indian Recipes, Italian Recipes, Italian Soups
Ingredients: 1-1/2 pounds bulk Italian sausage; 1 large onion, chopped; 2 medium carrots, chopped; 2 cups sliced fresh mushrooms; 3 garlic cloves, minced; 1 carton (32 ounces) chicken broth; 2 cans (14-1/2 ounces each) Italian stewed tomatoes; 1 can (15 ounces) tomato sauce; 6 lasagna noodles, broken into 1-inch pieces; 2 cups coarsely chopped fresh spinach; 1 cup cubed or shredded part-skim mozzarella cheese; 1/2 cup shredded Parmesan cheese; Thinly sliced fresh basil, optional

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

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (15 ounces) tomato sauce
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Thinly sliced fresh basil, optional

Directions

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.
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.
Skim fat from soup. Add lasagna; 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.

Reviews

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Average Rating:

klabelle9

Oct 21, 2018

This is my #1 recipe to make for company. It's easy, artisanal-level taste, and it frees your evening so you can actually visit. I haven't had a single person over yet who doesn't love this soup. Plus it freezes well and is great for lunches.
linjor914

Jun 12, 2018

Used spaghetti sauce instead of tomato sauce. Used beef broth instead of chicken.
Barbcorb

Oct 2, 2017

My husband and I loved this recipe. I used half sage sausage and half a spicy sausage. I will definitely be making this again.