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Slow Cooker Lasagna Soup
This Slow Cooker Lasagna Soup is comfort food at its best. Let it simmer all day while it fills up the house with the aroma of tomatoes and basil.
Servings 8 -10
Calories 442kcal
Ingredients
- 1 pound mild Italian sausage
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 4 garlic cloves minced
- 28 ounce can peeled whole plum tomatoes
- 1/4 cup tomato paste
- 6 cups vegetable broth
- 1 tablespoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3/4 cup heavy cream or half and half
- 3/4 cup parmesan cheese + more for topping
- 4-5 ounces pasta I used large bowtie pasta
- 5 ounces ricotta cheese
- 1/3 cup fresh basil chopped
- Mozzarella cheese for topping
Instructions
- In a large slow cooker (5-6 quarts) add tomatoes, smash the whole tomatoes up using a fork, just break them apart. Add in onion, green peppers, garlic, vegetable broth, tomato paste and all of the seasonings.
- In a large skillet add sausage and cook until completely cooked through, drain fat from meat and add to slow cooker.
- Cover and cook on high for 3-4 hours.
- After it has cooked 3-4 hours add in heavy cream, 3/4 cup parmesan cheese and pasta. Stir it all together and cook for another 30-40 minutes or until pasta is tender. This will depend on the pasta you used.
- Once you are ready to serve mix together ricotta and basil. Serve soup in bowls and top with a scoop or ricotta cheese and parmesan and serve. (See note below.)
- **NOTE – once I have added the ricotta and parmesan to the top of the soup, I will stick in the oven and broil for a few minutes to make the cheese all warm and gooey. This is totally optional.
Notes
Recipe adapted from Rachel Cooks
Nutrition
Calories: 442kcal | Carbohydrates: 23g | Protein: 17g | Fat: 31g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 1931mg | Potassium: 551mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1225IU | Vitamin C: 25.9mg | Calcium: 225mg | Iron: 2.7mg