I stole this recipe for Slow Cooker Lasagna Soup from tasteofhome.com who stole it from Sharon Gerst from North Liberty, Iowa. This tasty slow cooker soup is perfect for a winter day. Italian sausage is cooked in a skillet and then transferred to a slow cooker. Then onions, carrots, mushrooms and garlic are briefly sautéed in a skillet before adding to the slow cooker. Next chicken broth, stewed tomatoes and tomato sauce are added. After cooking for several hours, broken lasagna noodles and spinach are added, and then the soup cooks for 1 hour more. Mozzarella and Parmesan cheeses are sprinkled on top when serving.

The ingredients for this recipe are: 1 ½ lb bulk Italian sausage, 1 large onion, 2 medium carrots, 2 cups sliced fresh mushrooms, 3 garlic cloves, 32 oz chicken broth, 2 cans (14 ½ oz each) Italian stewed tomatoes, 1 can (15 oz) tomato sauce, 6 lasagna noodles, 2 cups spinach, 1 cup cubed or shredded part-skim mozzarella cheese and ½ cup shredded Parmesan cheese

In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8 to 10 minutes; drain.

Transfer to a 5 or 6 qt slow cooker.

Then add onions and carrots to skillet, cook and stir until softened, 2-4 minutes.

Next stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes.

Transfer the vegetables to the slow cooker. Then add broth, tomatoes and tomato sauce to the slow cooker.

Stir to combine. Cook, covered on LOW until vegetables are tender 4-6 hours. At this time, add broken lasagna noodles and drained frozen spinach; cook until tender, 1 hour more.

Divide mozzarella cheese among bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and basil if desired.

If you liked the recipe for Slow Cooker Lasagna Soup then you can try other slow cooker soups like Crock Pot Chicken Gnocchi Soup, Hearty Homemade Chicken Noodle Soup, Beef Barley Soup or Meatball Tortellini Soup.

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Slow Cooker Lasagna Soup

This tasty slow cooker soup is perfect for a winter day. Italian sausage is cooked in a skillet and then transferred to a slow cooker. Then onions, carrots, mushrooms and garlic are briefly sautéed in a skillet before adding to the slow cooker. Next chicken broth, stewed tomatoes and tomato sauce are added. After cooking for several hours, broken lasagna noodles and spinach are added, and then the soup cooks for 1 hour more. Mozzarella and Parmesan cheeses are sprinkled on top when serving.

Course Entree

Prep Time 35 minutes

Cook Time 5 hours

Servings 8 people

Ingredients

• 1 ½ lb bulk Italian sausage
• 1 large onion chopped
• 2 medium carrots chopped
• 2 cups sliced fresh mushrooms
• 3 garlic cloves minced
• 32 oz chicken broth
• 2 cans (14 ½ oz each) Italian stewed tomatoes
• 1 can (15 oz) 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
• ½ cup shredded Parmesan cheese
• Thinly sliced basil optional

Instructions

1. In a large skillet, cook sausage over medium-high heat until no longer pink, breaking into crumbles, 8 to 10 minutes; drain. Transfer to a 5 or 6 qt slow cooker.
2. Add onions and carrots to 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 a slow cooker. Add broth, tomatoes and tomato sauce to the slow cooker. Stir to combine. Cook, covered on LOW until vegetables are tender 4-6 hours.
3. Skim fat from soup. Add broken lasagna noodles; cook until tender, 1 hour more. Stir in fresh spinach. Turn off and let stand 10 minutes.
4. Divide mozzarella cheese among bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and basil if desired.

Recipe Notes

I use frozen spinach instead and add it with the noodles.