Enjoy all the flavors of homemade lasagna in one easy, slow-simmered bowl.
I was not initially convinced when I first heard about lasagna soup. I wasn’t sure it would translate from the substantial, hearty dish that takes tons of love and care to a simple bowl of soup that comes together in the slow cooker. But, I have to say, it works. This take on lasagna pays perfect homage to the “real” thing, but without all of the time and hard work.
In fact, this is the perfect recipe if you’ve recently made a lasagna and have a few straggling lasagna sheets languishing in the pantry. There are always at least a few, and it’s never enough to justify making a whole new lasagna. After sautéing some sausage, onions, and garlic, the slow cooker takes over the cooking process and fills the kitchen with that familiar, comforting aroma. A few hours later, you just need to toss those broken pasta fragments in, and you’re golden.
Feel free to dress the recipe up a bit or adapt it as you see fit. If you need to use some extra ground beef or turkey or extra vegetables (like zucchini and spinach), this is the perfect solution.
Getting the timing right
Though the slow cooker does the majority of the work here, you still need to get the timing right. First, it’s important to sauté the sausage and vegetables first because you’re building a base layer of flavor. The sausage takes on a deeper richness as it browns, and the veggies release a natural sweetness as they start to break down. If you just throw everything straight into the slow cooker, you miss out on that key first step and will be seriously lacking in flavor.
There’s also the noodles to consider. Don’t just toss them in at the beginning and call it a day; it’s important they get added in the last 10 minutes or so of cooking. Otherwise, they will be cooked into mush by the time your soup is ready.
How do I store leftovers?
Store your leftover lasagna soup in an airtight container in the fridge for up to 4 days. It tastes even better the next day! If the noodles absorb too much liquid, add a splash of broth or water when reheating your bowl. You can also freeze portions without the cheese for up to 2 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
Serving suggestions
Enjoy your lasagna soup with an assortment of Italian classics. Start off the meal with some Antipasto Skewers and a crisp Caesar Salad. When you’re ready for the main course, serve your soup with some homemade Garlic Bread for dipping. If you’re feeling fancy, you could finish things off with a classic Tiramisu.
Slow-Cooker Lasagna Soup
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 diced tomatoes undrained
- 15 ounces tomato sauce
- 8 ounces mushrooms sliced (optional)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- Salt and freshly ground black pepper to taste
- 4 cups water
- 8 ounces dry lasagna noodles broken into bite-sized pieces
- 2 cups shredded mozzarella cheese for topping
- Fresh basil or minced parsley for garnish, optional
Instructions
- In a large skillet over medium-high heat, cook sausage, onions, carrots, and garlic until the sausage is browned and the vegetables are tender, about 5-7 minutes. Drain excess fat if needed.
- Transfer the browned sausage mixture to the slow cooker. Add diced tomatoes with juice, tomato sauce, mushrooms if using, Italian seasoning, dried basil, fennel seeds, and season with salt and pepper. Pour in water and stir to combine.
- Cover the slow cooker and set to high for 4 hours or low for 8 hours. In the last 10 minutes of cooking, add the broken lasagna noodles, cover, and continue to cook until the noodles are tender.
- Serve warm, topped with shredded mozzarella cheese, fresh basil, or parsley.
Leave a Comment