Slow Cooker Lasagna Soup
Ingredients
-
1
pound
ground Italian sausage
-
1
large
onion, chopped (about 2 cups)
-
3
medium
carrots, peeled and diced (about 1 cup)
-
4
cloves
garlic, minced
-
28
ounces
diced tomatoes, undrained
-
15
ounces
tomato sauce
-
8
ounces
mushrooms, sliced (optional)
-
1
teaspoon
Italian seasoning
-
½
teaspoon
dried basil
-
½
teaspoon
fennel seeds
-
4
cups
water
-
8
ounces
dry lasagna noodles, broken into bite-sized pieces
-
2
cups
shredded mozzarella cheese (for topping)
-
to taste
salt and freshly ground black pepper
-
to taste
fresh basil or minced fresh parsley (for garnish, optional)
Instructions
- 1. In a large skillet, combine the sausage, onions, carrots, and garlic, and cook until browned and softened.
- 2. In the slow cooker, add the diced tomatoes, tomato sauce, mushrooms, Italian seasoning, basil, fennel, salt, pepper, and water, then stir in the sausage mixture.
- 3. Cover and cook on HIGH for 4 hours or LOW for 8 hours.
- 4. During the last 10 minutes, stir in the pasta and cover until softened.
- 5. Serve in bowls with mozzarella cheese and fresh herbs if desired.
Nutrition Facts (estimated)
Servings
6
Calories
446
Total fat
32g
Total carbohydrates
16g
Total protein
22g
Sodium
813mg
Cholesterol
87mg
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