Slow-Cooker Lasagna Soup
Ingredients
- 1 pound ground Italian sausage
- 1 large onion chopped (about 2 cups)
- 3 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
- 1/2 teaspoon dried basil
- 1/2 teaspoon fennel seeds
- Salt and freshly ground black pepper to taste
- 4 cups water
- 8 ounces dry lasagna noodles broken into bite-sized pieces
- 2 cups shredded mozzarella cheese for topping
- Fresh basil or minced parsley for garnish, optional
Instructions
- In a large skillet over medium-high heat, cook sausage, onions, carrots, and garlic until the sausage is browned and the vegetables are tender, about 5-7 minutes. Drain excess fat if needed.
- Transfer the browned sausage mixture to the slow cooker. Add diced tomatoes with juice, tomato sauce, mushrooms if using, Italian seasoning, dried basil, fennel seeds, and season with salt and pepper. Pour in water and stir to combine.
- Cover the slow cooker and set to high for 4 hours or low for 8 hours. In the last 10 minutes of cooking, add the broken lasagna noodles, cover, and continue to cook until the noodles are tender.
- Serve warm, topped with shredded mozzarella cheese, fresh basil, or parsley.
Nutrition
Calories: 243kcalCarbohydrates: 34gProtein: 13gFat: 7gSaturated Fat: 4gSodium: 463mgFiber: 4g
Tried this recipe?Let us know how it was!