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Lasagna Soup

Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound Italian sausage casings removed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 can 28 ounces crushed tomatoes
  • 1 can 14.5 ounces diced tomatoes
  • 4 cups chicken broth
  • 2 teaspoons Italian seasoning
  • 8 lasagna noodles broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh basil for garnish

Method
 

  1. Brown the Italian sausage in a skillet over medium heat, breaking it into crumbles, then drain and add to the slow cooker.
  2. Add the diced onion, minced garlic, crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, salt, and pepper to the slow cooker and stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  4. About 30 minutes before serving, break the lasagna noodles into bite-sized pieces and stir them into the soup.
  5. Continue cooking until noodles are tender, about 20-30 minutes.
  6. Ladle soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, and fresh basil.