Slow Cooker Lasagna Soup

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Slow Cooker Lasagna Soup

 

This soup is a great crowd-pleaser as well as a resourceful way to use up the last of those lasagna noodles from the package(s).  (You would think that a box would make exactly one or two, but I swear, they always make one and half lasagnas!)  I made this soup for football watching party where we had friends over throughout the day and even.  The soup was ready to go whenever people were ready to eat. 
 
A quick change I made to this, compared to a regular lasagna soup, is adding the veggies. I think they were a great addition to lighten it up… but I also still recommend you always add the cheese on top! yummy! 


Ingredients: 
3/4 lb ground pork sausage 3/4 lb ground beef (feel free to use more of one than the other if you have a flavor preference, or what you would use in your lasagna.) 
1 24 oz jar marinara sauce
1 28 oz can diced tomatoes (you can use whole, but after having tried it, I would recommend the diced for this recipe.) 
4 cups chicken broth
3 tbsp garlic, minced
1/2 cup onion, diced
2 t oregano
1 t basil
1/2 t salt
1/2 t ground pepper

1-2 summer squash, chopped
1/4 cup fresh basil
8 oz lasagna noodles, broken up
2 cups fresh spinach
2 cups ricotta cheese
1 cup parmesan
1 tbsp Italian herbs, dried (if you have fresh herbs to chop, use these.)
1 cup mozzarella, shredded
Fresh Parsley for serving
 

Ingredients:

Cook beef and sausage over medium high heat until cooked through. Drain fat. 



 
 
Add to the slow cooker: cooked meat, tomatoes, garlic, chicken broth, basil, oregano, and salt and pepper.
 
Cover and cook between 2-8 hours. 
 
 
 
 
 
 


45 minutes before serving, add zucchini/squash. Cover and cook (about 30 minutes, depending on how small you cook your squash.) 

 
 
When squash is mostly cooked through, add broken lasagna noodles. Cook for about 20 minutes. 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 
Add fresh spinach and just allow to wilt before serving (about 5 minutes.)

 

 
While soup is finishing, in a small bowl, combine ricotta, parmesan, and a sprinkle of Italian herbs. 

Ladle warm soup into a bowl. Top with cheese and fresh herbs. 
 
Serve warm. (Stir, if you heart desires.) 

Published by roastnrelish

I am a full time food lover, and full time elementary assistant principal. I love cooking and eating beautiful food.

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