Slow Cooker Lasagna Soup






An easy recipe for Slow Cooker Lasagna Soup. This hearty, delicious recipe is perfect for chilly weather or anytime you want lasagna without layering noodles and firing up your oven. Customize with your favorite noodles and all the cheese!

Prep Time 10 minutes

Cook Time 4 hours 10 minutes

Total Time 4 hours 20 minutes

Ingredients

  • 1 pound ground Italian sausage
  • 1 large onion chopped (about 2 cups)
  • 3 carrots peeled and diced (about 1 cup)
  • 4 cloves garlic minced
  • 2 (14.5 ounce) cans Italian-style diced tomatoes undrained
  • 1 (15 ounce) can tomato sauce
  • 8 ounces sliced mushrooms optional
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon fennel seeds
  • Salt and freshly ground black pepper
  • 2 cans water
  • 1 cup rotini or other small pasta
  • 2 cups mozzarella cheese for topping

Instructions

  1. In a large skillet over medium-high heat, combine sausage, onions, and carrots. Cook until the sausage has browned and the vegetables has softened, about 5 to 7 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.
  2. Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Stir in water and sausage mixture.
  3. Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese on the side.