Slow Cooker Lasagna Soup
Easy and incredibly tasty slow cooker lasagna soup with creamy ricotta and parmesan cheese is the ultimate slow cooker dish you'll crave year-round. All the flavors of lasagna in a warm and comforting soup.
Servings: 6 servings
Ingredients
- 1 pound lean ground sausage
- 3 teaspoons Italian seasoning divided
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 15-ounce can tomato sauce
- 1 15-ounce can crushed tomatoes
- 4 cups low sodium chicken broth
- 1 teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 8 ounces broken lasagna noodles or short noodles
- ⅔ cup ricotta cheese plus more for serving
- handful of fresh basil leaves thinly sliced or finely chopped
- ¼-½ cup shaved or grated parmesan cheese
Instructions
- Add ground sausage to a skillet, sprinkle with 1 teaspoon Italian seasoning, and saute over medium-high heat for about five minutes until browned. Transfer to slow cooker along with tomato sauce, crushed tomatoes, chicken broth, salt, pepper, garlic powder, onion powder, and remaining Italian seasoning.
- Cover and cook for 2 hours on high or 4-6 hours on low. About 45 minutes before serving, stir in pasta and ricotta cheese, re-cover and allow to cook until noodles are tender (see note).
- Just before serving, stir in basil. Serve topped with parmesan cheese and additional ricotta cheese and basil if desired.
Notes
Pro tip: serve with a dollop of ricotta cheese on top of each bowl.
Alternately, you could cook the noodles beforehand and then stir them in at the end to ensure they are cooked perfectly to your liking.
Nutrition
Calories: 449kcal | Carbohydrates: 32g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 943mg | Potassium: 460mg | Fiber: 2g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg
