Slow Cooker Lasagna Soup
This delicious, hearty Slow Cooker Lasagna Soup is perfect for chilly weather or anytime you want lasagna without layering noodles and firing up your oven.
Slow Cooker Lasagna Soup is my favorite way to transition from summer to fall.
It’s Summer-friendly because I can enjoy the flavors of lasagna without heating my oven (and, by default, my house). Sure, it’s always hot in September in Los Angeles, but I hear the Midwest has been heating up too! (Enjoy your sunshine, I’ll be jealous of your blustery fall days soon enough….)
It’s Fall-friendly because it’s soup in a slow cooker, and any crock of hot, delicious food is always welcome at my dinner table when it’s chilly outside.
And since the pre-slow-cooker action starts on your stovetop and several fresh ingredients are involved, it still feels enough like “cooking” to be fun.
Because around here, that’s what it’s all about. Delicious food and having fun while cooking.
I started with a pound of Italian sausage. I chose mild but you can use sweet or hot if you prefer. You could also substitute ground beef it that is how you prefer your lasagna. Or go halvesies! (Is that a word?)
I sautéed the sausage with onions and carrots. Carrots, you’re wondering? That’s okay, my Dad asked about that too. I never shy away from adding vegetables as long as they uphold the level of deliciousness. Here, the carrots soften enough that they aren’t noticeable while contributing to the feeling that this is definitely A Soup. Stir in garlic until fragrant (my favorite step in any recipe where applicable).
Dump & Pour
While that is all happening in a skillet, load up your slow cooker with the canned tomatoes, tomato sauce, mushrooms (OPTIONAL), and a pile of spices. I LOVE these spices; they are straight from my favorite lasagna recipe. Stir in some water. Add the meat mixture. Cook slowly.
Towards the end, stir in some noodles. I think radiatori pasta is adorable and apparently everyone else thinks so too, since I couldn’t find it ANYWHERE. I used rotini. I had it on hand because I’ve made this recently. Use what you have on hand if you can’t find your favorite small pasta shape.
Does anyone else even have a favorite small pasta shape? Maybe it’s just me. (Please comment below if you have a favorite pasta shape and what that is. Just curious.)
The best part about this, and the part that really makes it feel like lasagna, is when you ladle up a huge bowl full and then SMOTHER it in cheese. We’re talking about lots of cheese here. Because it’s a lasagna which I think means MOSTLY CHEESE in Italian.
To my sister Monica and anyone else who hates ricotta cheese: You’re welcome.
And to anyone out there who shall remain nameless that gets freaked out by the gigantic lasagna noodles: You are also welcome.
Goodbye, Summer. Hello, Fall!
Save this Slow Cooker Lasagna Soup to your “Slow Cooker” Pinterest board!
And let’s be friends on Pinterest! I’m always pinning tasty recipes!
Slow Cooker Lasagna Soup
Yield: 6 to 8 servings
Prep Time: 10 min
Cook Time: 4 hours 10 min
Total Time: 4 hours 20 min
- 1 pound ground Italian sausage
- 1 large onion, chopped (about 2 cups)
- 3 carrots, peeled and diced (about 1 cup)
- 4 cloves garlic, minced
- 2 (14.5 ounce) cans Italian-style diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 8 ounces sliced mushrooms, optional
- 1 teaspoon Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon fennel seeds
- Salt and freshly ground black pepper
- 2 cans water
- 1 cup rotini or other small pasta
- 2 cups mozzarella cheese, for topping
- In a large skillet over medium-high heat, combine sausage, onions, and carrots. Cook until the sausage has browned and the vegetables has softened, 5 to 7 minutes, breaking up any large pieces of sausage with a wooden spoon. Stir in garlic until fragrant, about 30 seconds.
- Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. 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 on the side.