Slow-Cooker Lasagna Soup

  Lunch

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!

Slow-Cooker Lasagna Soup

Average Rating: 5

TOTAL TIME: Prep: 35 min. Cook: 5 hours + standing
YIELD: 8 servings (2-1/2 quarts).

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

Instructions

  • 1. 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.
  • 2. 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.
  • 3. 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.

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