• 1 lb. sausage, Italian, links, cut into bite-sized pieces
  • 1 or 2 onions, large, diced
  • 5 garlic cloves, minced
  • 1 T. oregano, dried
  • 1 T. basil, dried
  • 1/4 tsp. red pepper flakes
  • 6 oz. tomato paste, canned
  • 28 oz. tomatoes, fire-roasted, canned
  • 2 bay leaves
  • 6 c. chicken broth
  • Salt and pepper, to taste
  • 10 oz. pasta, curly or (fusilli pasta - gluten free)
  • Ricotta and mozzarella cheeses for topping

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Slow Cooker Lasagna Soup has all the cheesy flavor of Lasagna, without all the fuss and layering!

  1. Combine all ingredients EXCEPT pasta and cheeses in a 6-7 quart slow cooker.
  2. Cover. Cook on Low for 8-9 hours or on High for 4-6.
  3. During the last 30 minutes of crocking, add in uncooked pasta.

Optional: When serving, spoon soup into oven-proof bowls, with a dollop of ricotta cheese, and sprinkle with mozzarella. Place under a preheat broiler for 3-5 minutes or until cheese is hot and melted. (I like my cheese a little brown!)

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Lasagna Soup - Nutrition

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