Easy Slow Cooker Lasagna Soup Recipes

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SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa

Provided by Taste of Home

Categories     Lunch

Time 5h35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

1-1/2 pounds bulk Italian sausage
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) Italian stewed tomatoes
1 can (15 ounces) tomato sauce
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese
Thinly sliced fresh basil, optional

Steps:

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

Nutrition Facts : Calories 420 calories, Fat 24g fat (9g saturated fat), Cholesterol 63mg cholesterol, Sodium 1731mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 4g fiber), Protein 21g protein.

SLOW COOKER LASAGNA SOUP



Slow Cooker Lasagna Soup image

Slow Cooker Lasagna Soup is hearty, cheesy, and meaty! It has all the flavors of traditional lasagna but in the form of soup, and is effortlessly made in the crockpot.

Provided by Catalina Castravet

Categories     Main Course     Soup

Time 8h30m

Number Of Ingredients 18

1 lb ground beef (or sausage)
1 yellow onion (diced)
4 garlic cloves (minced)
1 green bell pepper (diced)
1 medium carrot (chopped)
1/2 teaspoon thyme
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
3 bay leaves
2 cans 14.5oz each diced tomatoes (preferably San Marzano)
2 cans 8oz each tomato sauce
6 cups chicken broth
½ - ¾ box lasagna noodles (uncooked)
salt and pepper to taste
Grated Parmesan cheese
Grated mozzarella cheese
Chopped parsley

Steps:

  • Place a skillet over medium-high heat and cook the meat, breaking it with a wooden spoon. Cook until no longer pink and add the onion and garlic. Stir and keep cooking the beef and nicely browned, season with salt and pepper to taste.
  • Drain off any excess fat.
  • Transfer the meat to the slow cooker and add the other ingredients minus the lasagna noodles. Turn the settings to low and cook for 7 to 8 hours, or set on high for 3 to 4 hours.
  • 30 minutes before cooking time ends, break and add the lasagna noodles, stir well and cook, keep an eye on the soup, for the pasta to be al dente.
  • When done cooking, serve the soup topped with cheese, parsley, or basil.

Nutrition Facts : Calories 436 kcal, Carbohydrate 50 g, Protein 23 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 54 mg, Sodium 2117 mg, Fiber 7 g, Sugar 15 g, ServingSize 1 serving

SLOW COOKER LASAGNA SOUP



Slow Cooker Lasagna Soup image

Easy to make low fat lasagna soup comes together in minutes, filled with traditional Lasagna flavours! Throw all of your ingredients into your slow-cooker or crockpot and you have lasagna soup ready on the dinner table, with minimal effort and maximum taste!

Provided by Karina

Categories     Dinner

Time 4h10m

Number Of Ingredients 23

2 teaspoons olive oil
1 pound (500 g) lean ground beef mince
1 large onion (diced)
1 tablespoon minced garlic (or more to taste)
1 large carrot (peeled and chopped)
1 large zucchini (chopped)
2 cups chicken stock ((or broth))
14 oz (420 g) tomato sauce ((Passata))
14 oz (420 g) can crushed tomatoes
2 cups water
4 tablespoons tomato paste
2 tablespoons chopped fresh parsley
2 teaspoons dried basil
1 teaspoon dried oregano
1 beef bouillon cube (crushed)
Salt and freshly ground black pepper (to taste)
8 large lasagna sheets (broken into bite size pieces)
1 cup shredded reduced-fat mozzarella cheese
8 oz (250 g) reduced-fat ricotta cheese
1/3 cup finely shredded parmesan cheese (plus extra to garnish)
2 tablespoons fresh chopped parsley (plus extra to garnish)
2 tablespoons fresh chopped basil
Salt to taste

Steps:

  • Heat oil in a large pan over medium-high heat. Fry meat, stirring with a wooden spoon to break up any lumps, until browned. Season with salt and pepper to taste.
  • Sauté the onion until softened. Add the garlic and cook until fragrant. Transfer to a 6-qt slow cooker bowl.
  • Add the rest of the ingredients, cover with lid and cook on high for 4 hours or on low for 8 hours.
  • In the last 30 minutes of cooking time, add the lasagna sheets, cover and continue to cook until the pasta is al dente.
  • Turn off heat and add the mozzarella, pressing into the heat of the sauce to allow it to melt.
  • Combine ricotta, parmesan, parsley and basil in shallow bowl. Season with salt to taste and set aside.
  • Divide soup into bowls (you may have some left over), scoop a tablespoon of the ricotta mixture on top and sprinkle with extra chopped parsley and finely grated parmesan cheese to garnish.

Nutrition Facts : Calories 437 kcal, Carbohydrate 34 g, Protein 25 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 58 mg, Sodium 527 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

EASY SLOW COOKER LASAGNA SOUP



Easy Slow Cooker Lasagna Soup image

This easy slow cooker lasagna soup is everything you love about the classic Italian casserole, but it's so much easier to make.

Provided by Kelli Foster

Categories     Pasta dish     Main dish     Soup     Dinner     Lasagna     Noodles

Time 8h10m

Number Of Ingredients 13

1 pound lean ground beef
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups low-sodium chicken broth
1 (24-ounce) jar marinara sauce
1 small onion, diced
2 cloves garlic, minced
2 teaspoons Italian seasoning
1 Parmesan cheese rind (optional)
8 ounces dried lasagna noodles, broken into bite-size pieces (8 to 10 sheets)
1 cup shredded low-moisture mozzarella cheese
1/2 cup ricotta cheese
Torn fresh basil leaves

Steps:

  • Place the beef, salt, and pepper in a 6-quart or larger slow cooker. Use a wooden spoon to gently break up the meat. Add the broth, marinara sauce, onion, garlic, Italian seasoning, and Parmesan rind, if using. Stir well to combine.
  • Cover and cook on the HIGH setting for 4 to 5 hours or on the LOW setting for 7 to 8 hours. Stir in the noodles. Cover, set to LOW, and cook until the noodles are tender, 25 to 35 minutes.
  • Remove and discard the Parmesan rind. Ladle the soup into bowls and top with the mozzarella, ricotta, and basil. Serve immediately.

Nutrition Facts : SaturatedFat 8.2 g, UnsaturatedFat 0.0 g, Carbohydrate 31.0 g, Sugar 6.2 g, ServingSize Serves 8, Protein 22.0 g, Fat 19.2 g, Calories 386 cal, Sodium 765.8 mg, Fiber 2.7 g, Cholesterol 0 mg

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 6h30m

Yield 4 servings

Number Of Ingredients 17

1 pound ground beef
1/2 teaspoon garlic powder
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 cups chicken broth
One 28-ounce can diced tomatoes
One 8-ounce can tomato sauce
1/4 cup chopped fresh parsley
1 teaspoon dried oregano
4 cloves garlic, minced
1 large yellow onion, diced
1 bay leaf
8 ounces lasagna noodles (about 10 noodles), broken into pieces
Handful chopped fresh basil
Shredded mozzarella, for topping
Sliced provolone, for topping
Grated Parmesan, for topping

Steps:

  • In a large skillet over medium-high heat, cook the beef, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Season with the garlic powder, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Transfer to a paper towel-lined plate to drain.
  • In a slow cooker, combine the beef with the chicken broth, diced tomatoes, tomato sauce, parsley, oregano, garlic, onion, bay leaf, 1 cup water and the remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
  • Stir in the lasagna noodles and continue to cook for another 30 minutes. Stir in the basil just before serving.
  • Preheat the oven to broil.
  • Ladle the soup into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a slice of provolone and a sprinkle of Parmesan. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes.

LASAGNA SOUP



Lasagna Soup image

It's fall and it's time for soup and lasagna! You can combine the two into one delicious recipe!

Provided by Suzy Mazz

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h19m

Yield 10

Number Of Ingredients 18

1 teaspoon olive oil
1 pound hot Italian sausage
1 pound mild Italian sausage
2 sweet onions, chopped
5 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon red pepper flakes
1 (6 ounce) can tomato paste
1 (48 ounce) can beef broth
1 (14.5 ounce) can diced tomatoes with basil
1 (14.5 ounce) can crushed tomatoes with basil
½ cup sweet wine
2 sprigs fresh basil, or to taste
salt and ground black pepper to taste
1 (8 ounce) container ricotta cheese, or more to taste
½ cup shredded mozzarella cheese
½ cup grated Parmesan cheese, or more to taste
1 (16 ounce) package farfalle (bow tie) pasta

Steps:

  • Heat olive oil in a large pot over medium heat. Cook hot and mild sausage, stirring to break up into pieces, until browned, about 5 minutes. Add onions; cook and stir until translucent, about 5 minutes. Stir in garlic, oregano, and red pepper flakes; cook until fragrant, about 2 minutes.
  • Stir tomato paste into the paste. Fill tomato paste can with water and pour in; mix well. Pour in beef broth, diced tomatoes, crushed tomatoes, and wine. Stir in basil sprigs, salt, and pepper. Bring soup to a boil; reduce heat and simmer until flavors combine, at least 30 minutes.
  • Mix ricotta cheese, mozzarella cheese, and Parmesan cheese together in a bowl; season with salt and pepper.
  • Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Divide pasta among serving bowls; spoon some of the ricotta cheese mixture on top. Ladle soup over cheese mixture.

Nutrition Facts : Calories 510.8 calories, Carbohydrate 49.6 g, Cholesterol 52.8 mg, Fat 21.7 g, Fiber 4 g, Protein 26.1 g, SaturatedFat 8.1 g, Sodium 1529.3 mg, Sugar 7.9 g

SLOW-COOKER LASAGNA SOUP



Slow-Cooker Lasagna Soup image

Enjoy all the flavors of lasagna, minus all of the work!

Provided by By Corey Valley

Categories     Entree

Time 7h15m

Yield 8

Number Of Ingredients 15

1 lb ground beef
1 medium yellow onion, diced
3 to 4 cloves of garlic, finely chopped
1 can (28 oz) crushed tomatoes, undrained
1 can (15 oz) tomato sauce
1 carton (32 oz) Progresso™ beef flavored broth
2 cups sliced mushrooms
1 tablespoon dried basil leaves
1 tablespoon dried parsley
1 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup uncooked bow-tie (farfalle) pasta (2 oz)
2 cups chopped zucchini
Shredded cheese, if desired

Steps:

  • In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is brown; drain. Place in 6-quart slow cooker.
  • Add garlic, tomatoes, tomato sauce, broth, mushrooms, basil, parsley, water, salt and pepper to slow cooker; stir. Cover and cook on Low heat setting 7 to 8 hours.
  • When about 30 minutes are left , add uncooked pasta and zucchini; cover and continue cooking until time is up.
  • Top with shredded cheese.

Nutrition Facts : Calories 210, Carbohydrate 22 g, Cholesterol 35 mg, Fat 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 9 g, TransFat 0 g

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