Slow Cooker Lasagna Soup Recipes

SLOW-COOKER LASAGNA SOUP

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.

SLOW COOKER LASAGNA SOUP

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.

EASY SLOW COOKER LASAGNA SOUP

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.

SLOW-COOKER LASAGNA SOUP

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.

SLOW-COOKER LASAGNA SOUP

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.