Slow Cooker Lasagna Soup [RECIPE]

Slow Cooker Lasagna Soup

Slow Cooker Lasagna Soup marries all the flavors you love from traditional lasagna into one yummy bowl! (Photo by Jathan Fink, Jadeworks Entertainment)

You don’t have to create a gigantic pan of lasagna to enjoy the flavors you crave. Instead, prepare our slow cooker lasagna soup and have dinner on the table by the time you get home from work. Packed full of veggies and lightened up with two different kinds of chicken sausage, this is one meal that is both healthy and delicious. And if you’re avoiding gluten, buy Barilla’s Gluten Free Oven-Ready Lasagna noodles made from corn and rice. You’ll never even notice the difference!

PREP: 35 minutes
COOK: 7 hours + standing


  • 1 pound spicy Italian chicken sausage, casings removed
  • 1/2 pound sweet Italian chicken sausage, casings removed
  • 1 large yellow onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 stalks celery, peeled and chopped
  • 2 cups sliced fresh mushrooms
  • 5 garlic cloves, minced
  • 1 quart chicken broth
  • 1 (28-ounce) can Italian stewed tomatoes
  • 1 (15-ounce) can tomato sauce
  • 6 lasagna noodles, broken into 1-inch pieces
  • 2 cups coarsely chopped fresh spinach
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese


  1. In a large non-stick skillet, cook sausage over medium high heat 8 – 10 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 5-quart (or larger) slow cooker.
  2. Add onion, carrots, and celery to same skillet; cook and stir 2 – 4 minutes or until softened. Stir in mushrooms and garlic; cook and stir 2 – 4 minutes or until mushrooms are softened. Transfer to slow cooker. Stir in broth, tomatoes, and tomato sauce. Cook, covered, on low for 6 hours or until vegetables are tender.
  3. Skim fat from soup. Add lasagna; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese.

YIELD: 8 servings (2 1/2 quarts)

About Jathan Fink
Jathan is a journalist, philanthropist, and entrepreneur. He is also a travel junkie, foodie and jazz aficionado. A California native, he resides in Texas.

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