Description
This Slow Cooker Lasagna Soup recipe is a comforting twist on traditional lasagna, with all the same flavors simmered together in a delicious soup. Perfect for busy days when you want a hearty meal ready when you come home!
Ingredients
Italian Sausage Mixture:
- 1 pound Italian sausage (mild or hot)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Soup Base:
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 8 uncooked lasagna noodles, broken into pieces
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup ricotta cheese
- Chopped fresh parsley or basil for garnish
Instructions
- Cook Italian Sausage Mixture: In a skillet over medium heat, cook the Italian sausage and onion until browned, then add garlic and cook for 1 minute. Drain excess fat and transfer to the slow cooker.
- Prepare Soup Base: Add chicken broth, crushed tomatoes, diced tomatoes, tomato paste, basil, oregano, red pepper flakes, salt, and black pepper to the slow cooker. Stir to combine.
- Cook Soup: Cover and cook on low for 6–7 hours or high for 3–4 hours. About 30 minutes before serving, stir in broken lasagna noodles and continue cooking on high until tender.
- Finish Soup: Just before serving, stir in mozzarella and Parmesan cheeses until melted. Ladle into bowls and top each serving with a scoop of ricotta cheese and fresh herbs.
Notes
- For a lighter version, use ground turkey or chicken sausage.
- Leftovers thicken, so you can add a splash of broth when reheating.
