Slow cooker lasagna soup – sounds kind of different, right? I promise it’s one dish you don’t want to miss out on this season!
- 1 lb Italian Sausage (we used Honeysuckle White turkey sausage)
- 1 teaspoon minced garlic
- 1 tablespoon Olive oil
- 1 24 ounce jar pasta sauce
- 1 can beef broth (low sodium)
- ½ teaspoon onion powder
- 1 teaspoon parsley
- 1 teaspoon basil
- ½ cup grated parmesan cheese
- 8-10 lasagna noodles
- ½ cup mozzarella cheese
- 1 cup water**
- ½ cup milk
- extra mozzarella cheese for topping
- Cook sausage in a skillet with garlic and olive oil until done. Drain excess grease.
- Place sausage, pasta sauce, beef broth, onion powder, parsley, basil and parmesan cheese in a slow cooker. Cook on high for 2.5 hours.
- After 2.5 hours, put lasagna noodles, water, milk, and ½ cup of mozzarella cheese into the slow cooker and let cook another 30-60 minutes, or until pasta is tender.
- Top bowls of soup with mozzarella cheese.
It’s a really simple recipe, but it’s packed with a ton of flavor. With that said, sometimes I want something to be even simpler than that…but still give me the same satisfaction that the warm, cheesy lasagna does. Enter: slow cooker lasagna soup.
This soup is SO good. I took all my favorite parts of my mom’s lasagna recipe, and I made it into an even easier recipe that can be made in the slow cooker. I couldn’t get enough of it! We made it for my parent’s one Sunday evening a few weeks ago, and everyone enjoyed it so much.
I will say that it turned out a bit thicker, and some may like it to have a bit more broth in it…and if that’s the case, then just add 1/2 to 1 more cup of water! Either way, this is a hearty dish that is perfect for cooler weather. Pair it with garlic knots, and you’ve got yourself an amazing dinner!