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Savory homemade beef and vegetable lasagna soup in a rustic bowl with herbs.

Slow-Cooker Lasagna Soup

Amanda BC
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Prep Time 15 minutes
Cook Time 8 hours 10 minutes
Total Time 8 hours 25 minutes
Course Appetizer, Soup
Cuisine italian-american
Servings 8
Calories 243 kcal

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.
    Sautéed ground turkey with diced onions and carrots in a stainless steel pan.
  • 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.
    Sautéed mushroom and tomato mixture in slow cooker, healthy vegetarian meal.
  • 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.
    Hearty mushroom and vegetable stew in a slow cooker. Perfect comforting meal for chilly days.
  • Serve warm, topped with shredded mozzarella cheese, fresh basil, or parsley.

Nutrition

Calories: 243kcalCarbohydrates: 34gProtein: 13gFat: 7gSaturated Fat: 4gSodium: 463mgFiber: 4g
Keyword Slow Cooker Lasagna Soup
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