Slow Cooker Lasagna Soup

This Slow Cooker Lasagna Soup tastes just like your favorite Italian layered casserole, but with less than half of the calories.

This Crock-Pot Lasagna Soup includes hot Italian sausage, marinara sauce, lasagne noodles broken into pieces, and a topping of ricotta mixed with parmesan and parsley.

I also sprinkled the top of the soup with some shredded mozzarella cheese to add to the creamy and cheesy deliciousness of this soup.

If I was forced to pick a favorite dish, lasagna would be on my short list. I love the layers of cheese, spicy sausage, and the tomato sauce. This soup includes all of the flavors of lasagna, but without all of the calories. Plus, it's so easy to make in the Crock-Pot!

For the marinara sauce, you can either use homemade or store-bought. This soup is also loaded with two cups of fresh spinach, which would make Popeye (tell me you know who Popeye is!) happy.

soup, crock-pot, slow cooker, lasagna, lasagne, sausage

soup, crock-pot

Italian

Yield: 6 servingsAuthor: Karen

Slow Cooker Lasagna Soup

This Slow Cooker Lasagna Soup tastes just like your favorite Italian layered casserole, but with less than half of the calories.

ingredients

Topping

• 1/2 cup ricotta cheese
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons minced fresh parsley

Soup

• 19 ounces hot Italian pork sausage, casings removed
• 1/2 sweet onion, roughly chopped
• 3 garlic cloves, chopped
• 4 cups chicken broth
• 2 cups marinara sauce, homemade or store-bought
• 1/4 cup chopped fresh flat-leaf parsley
• 2 bay leaves
• Freshly ground black pepper
• 2 cups of baby spinach, chopped
• 6 ounces of lasagna noodles, broken into bite sized pieces

Toppings

• 6 tablespoons shredded mozzarella cheese
• 1/4 cup chopped fresh basil
• Red pepper flakes

instructions

1. Mix the topping ingredients (ricotta, Parmesan, and parsley) and refrigerate until ready to serve the soup. 
2. Heat a 12 inch skillet over medium heat. Add the sausage and cook, breaking it up, and cook for 3 to 4 minutes. Add the onions, garlic, and continue to cook, stirring, for another 3 to 4 minutes. Transfer the mixture to a slow cooker. Add the broth, marinara sauce, parsley, bay leaves, and pepper. 
3. Cover the slow cooker and cook on high for 3 1/2 hours. 
4. At 3 1/2 hours, remove the bay leaves and add the spinach and lasagna noodles. Cover and cook for an additional 30 minutes. 
5. Serve the soup, topping with the ricotta mixture and a sprinkling of the mozzarella, basil, and red pepper flakes to taste. 

calories
350

fat (grams)
12

sat. fat (grams)
3.5

carbs (grams)
30

net carbs
30

protein (grams)
28

sugar (grams)
2

https://www.karenskitchenstories.com/2018/07/slow-cooker-lasagna-soup_20.html

Recipe adapted from Skinny Taste Fast and Slow