Cooking Time:8 — 9 hours on Low or 4 — 6 hours on High
Ingredients1 lb. sausage, Italian, ground, or 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
Add during the last 30 minutes:
10 oz. pasta, curly or (fusilli pasta — gluten free)
Ricotta and mozzarella cheeses for topping
Slow Cooker Lasagna Soup has all the cheesy flavor of Lasagna, without all the fuss and layering!
- Combine all ingredients EXCEPT pasta and cheeses in a 6–7 quart slow cooker.
- Cover. Cook on Low for 8–9 hours or on High for 4–6.
- 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!)