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  • Chrissie Dunham

Lasagna Soup

On the hunt for a hearty soup everyone will love? This Lasagna Soup hits the spot in so many ways. Check this out...


  • 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 (12 ounces each) of Italian stewed tomatoes

  • 1 can (75 ounces) tomato sauce

  • 10 lasagna noodles, broken into 7-inch pieces

  • 2 cups coarsely chopped fresh spinach

  • 1 cup cubed or shredded part-skim mozzarella cheese

  • l/2 cup shredded Parmesan cheese

  • Thinly sliced fresh basil, optional

  • A few shakes of Italian Seasoning

  • Salt and pepper to taste

  • 1 - 1 1/2 lbs Italian Sausage


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 too 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 noodles; cook until tender, l hour longer. Stir in spinach. Remove insert; let stand 70 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. Sprinkle with Parmesan cheese and, if desired, basil. *Double recipe if cooking for 8-10 people.

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