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Slow cooker lasagna soup in a white bowl with a spoon and shredded mozzarella cheese.
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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 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 20 minutes
Servings 6 servings (2 cups each)
Calories 446kcal

Ingredients

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

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 and their juice, 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.

Notes

  1. Lasanga 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 (radiatore and rotini are my favorites here).
Adapted from Calico Capers "Go To" Cookbook.

Nutrition

Serving: 2cups | Calories: 446kcal | Carbohydrates: 16g | Protein: 22g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 87mg | Sodium: 813mg | Potassium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5356IU | Vitamin C: 7mg | Calcium: 234mg | Iron: 2mg