Slow Cooker Lasagna Soup
You are going to agree that this is the best slow cooker lasagna soup recipe! It's an easy crockpot Italian dinner and tastes amazing.
Servings: 9
Equipment
- Slow Cooker Large
- Skillet Large
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 freshly 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 garlic granulated, dried
- 1 Teaspoon onion powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper freshly cracked
- 1/2 Pound lasagna noodles
- 3 Cups kale chopped
For the Cheese Mixture:
- 1 Tablespoon basil freshly chopped
- 1 Tablespoon parsley freshly chopped
- 1 Cup ricotta cheese
- 1 Cup mozzarella cheese shredded
- 1/4 Cup parmesan freshly 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.
Make the Cheese Mixture:
- 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 cheese.
Notes
Don't skip the sear: Browning the Italian sausage and sautéing the veggies first adds color and flavor, so I don't recommend skipping these steps.
Use the right size crockpot: Use a large crockpot for this soup. If you use a too-small one, the soup won't cook evenly. If you only have a small or medium one, you can halve the soup recipe ingredients.
Use regular lasagna noodles: No-boil noodles will also work, but need much less cooking time.
Use the right size crockpot: Use a large crockpot for this soup. If you use a too-small one, the soup won't cook evenly. If you only have a small or medium one, you can halve the soup recipe ingredients.
Use regular lasagna noodles: No-boil noodles will also work, but need much less cooking time.
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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