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Lasagna soup in a white bowl.
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5 from 50 votes

Slow Cooker Lasagna Soup

You are going to agree that this is the best slow cooker lasagna soup recipe! There are quite a few ingredients that go into a crockpot lasagna soup but, trust me, it's an easy crockpot Italian dinner and this hearty slow cooker soup tastes amazing!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Meals
Cuisine: Italian
Keyword: slow cooker
Servings: 9
Author: Bella Bucchiotti

Ingredients

  • 1 Tablespoon olive oil extra virgin
  • 1 Pound Italian sausage 
  • 1 Pinch salt
  • 1 Pinch black pepper
  • 1 onion yellow, diced
  • 5 Cloves garlic minced  
  • 1 Can crushed tomatoes 
  • 3 Tablespoons sundried tomatoes 
  • 1 Teaspoon red pepper flakes
  • 1/4 Cup tomato paste
  • 1/4 Cup white wine
  • 4 Cups vegetable stock 
  • 1 Teaspoon Italian seasoning 
  • 1 Teaspoon dried garlic  granulated
  • 1 Teaspoon onion powder 
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper fresh cracked
  • 1/2 Pound lasagna noodles
  • 3 Cups kale chopped
  • 1 Tablespoon basil fresh chopped
  • 1 Tablespoon parsley fresh chopped
  • 1 Cup ricotta cheese
  • 1 Cup mozzarella cheese shredded
  • 1/4 Cup parmesan  grated
  • 1/2 Teaspoon garlic salt

Instructions

  • Heat a frying pan or skillet over medium/high heat. Add olive oil and swirl to coat.  
  • Season sausage with a pinch of salt and pepper. Brown the sausage. Drain sausage over a bowl and pour the drippings back into the pan and add sausage to the slow cooker. 
  • Next, add onions, crushed tomatoes, sun dried tomatoes, tomato paste, red pepper flakes, wine, and a pinch of salt and pepper to the hot pan. Sauté for 5 minutes then add minced garlic. Cook for 1 more minute, then pour into the slow cooker. 
  • Add vegetable broth, Italian seasoning, granulated garlic, onion powder, salt, and black pepper to the slow cooker. Cover, and set to low for 6 hours.  
  • At the 6 hour mark, break apart the lasagna noodles and add to the slow cooker to soften for 30 minutes. 
  • Add chopped kale to the slow cooker for the final 10 minutes of cooking time.  
  • Prepare the cheese mixture. Combine ricotta, mozzarella, parmesan, basil, parsley, and garlic salt in a small bowl and mix.  
  • Serve lasagna in a bowl with a dollop of ricotta cheese and a sprinkle of parmesan. Enjoy!  

Nutrition

Calories: 259kcal | Carbohydrates: 31g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 963mg | Potassium: 515mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3025IU | Vitamin C: 35mg | Calcium: 224mg | Iron: 2mg

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