Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup

An easy recipe for Slow Cooker Lasagna Soup. This hearty, delicious recipe is perfect for chilly weather or anytime you want lasagna without layering noodles and firing up your oven.

Course Soup

Cuisine American, Italian

Prep Time 10

Cook Time 4 10

Total Time 4 20

Servings servings (2 cups each)

Calories 446kcal

Author Meggan Hill

Ingredients

1 pound ground Italian sausage (see note 1)
1 large onion peeled and chopped (about 2 cups)
3 carrots peeled and diced (about 1 cup)
4 cloves garlic minced
1 (28-ounce) can diced tomatoes undrained
1 (15-ounce) can tomato sauce
8 ounces cremini mushrooms trimmed and sliced, optional (see note 2)
1 teaspoon Italian seasoning (see note 3)
½ teaspoon dried basil
½ teaspoon fennel seeds
Salt and freshly ground black pepper
4 cups water
8 ounces dry lasagna noodles broken into bite-sized pieces (see note 4)
2 cups shredded mozzarella cheese for topping
Fresh basil or freshly minced parsley, for garnish, optional

US Customary - Metric

Instructions

In a large skillet over medium-high heat, combine sausage, onions, carrots, and garlic. Cook until the sausage has browned and the vegetables have softened, about 5 to 7 minutes. Drain if desired.
Meanwhile, to the slow cooker, add diced tomatoes, tomato sauce, mushrooms, Italian seasoning, basil, fennel, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper). Stir in water and sausage mixture.
Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese and fresh herbs if desired.

Video

Notes

Italian sausage: Ground beef may be substituted for the Italian sausage. In a pinch, you could also chop up Italian sausage links.
Mushrooms: Unless it's a Stuffed Mushrooms recipe, I feel like mushrooms are always optional (people either love them or hate them). Don't put them in if it will take away your joy. It's as simple as that.
Italian seasoning: To make your own Italian Seasoning, in a small bowl, combine 2 Tbsp. of dried basil, 2 Tbsp. of dried oregano, 2 Tbsp. of dried rosemary, 2 Tbsp. of dried thyme, and 2 Tbsp. of dried marjoram. Store extra in an airtight container.
Lasagna noodles: Put those leftover lasagna noodles from your pantry to work in this Lasagna Soup. Just break the dry noodles into bite-sized pieces. Or, substitute any other small pasta (radiatori and rotini are my favorites here).
Yield: This Slow Cooker Lasagna Soup recipe makes about 12 cups of soup, enough for 6 servings, 2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition