Easy Slow Cooker Lasagna Soup Recipe Email Link
–+ servings
Slow Cooker Lasagna Soup from thelittlekitchen.net

Slow Cooker Lasagna Soup

Servings: 6

Ingredients

Topping

  • 1/2 cup part-skim ricotta cheese
  • 3 Tablespoons freshly grated Parmesan cheese
  • 2 Tablespoons chopped fresh parsley

Soup

  • Cooking spray or oil mister
  • 14 ounces sweet Italian chicken sausage, casings removed
  • 1/2 onion, chopped
  • 2 garlic cloves, chopped
  • 3 cups reduced-sodium chicken broth
  • 2 cups marinara sauce, homemade (see Skinny Scoop) or store-bought
  • 1/4 cup chopped fresh parsley
  • 2 bay leaves
  • Freshly ground black pepper
  • 2 cups baby spinach, chopped
  • 6 ounces lasagna noodles, broken into small pieces
  • 6 Tablespoons shredded part-skim mozzarella cheese
  • 1/4 cup chopped fresh basil
  • Freshly ground black pepper

Instructions

For the topping:

  • In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.

For the Soup:

  • Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to bread the meat into small pieces as it browns, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, the marinara sauce, parsley, bay leaves, and pepper to taste.
  • Cover and cook on high for 4 hours or on low for 8 hours.
  • About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked, about 30 minutes.
  • Divide the soup among 6 bowls and top each with 2 tablespoons of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.

Notes

 Time-Saving Tip: Using a mini chopper or food processor saves time in the kitchen. I keep mine on my counter to slice and dice all my vegetables.
 
 
from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka with Heather K. Jones, R.D.

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