Crockpot Lasagna Soup Recipe
With simple ingredients and minimal prep time, crockpot lasagna soup recipe is the perfect comfort food for a busy weeknight. Adapted from A Farm Girl's Dabbles.
Servings: 8 servings
Calories: 346kcal
Ingredients
- 1 pound Italian sausage links cut into bite-sized pieces
- 2 large onions diced
- 5 garlic cloves minced
- 1 tablespoon dried oregano
- ¼ teaspoon red pepper flakes
- 6 ounces canned tomato paste
- 28 ounces canned diced tomatoes
- 2 bay leaves
- 6 cups chicken broth
- Salt and pepper to taste
- 10 ounces curly pasta fusilli
- Ricotta and mozzarella cheeses for topping
Instructions
- In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 6-8 hours or on high for 4-6.
- In the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a dollop of ricotta and a sprinkling of mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.
Notes
- Swap out the diced tomatoes for stewed tomatoes or diced tomatoes with basil if you can find them, it just adds that much more flavor!
- I like to pre-cook my Italian sausages so they don't crumble in the slow cooker. I just cook them in a skillet until done, then let cool and slice. If you prefer the sausage to be throughout the soup instead of in bites, don't pre cook the links or just use a raw pound of loose sausage.
Nutrition
Serving: 1serving | Calories: 346kcal | Carbohydrates: 27g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Cholesterol: 44mg | Sodium: 1317mg | Fiber: 4g | Sugar: 9g
