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Slow-Cooker Lasagna Soup

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
  • Total Time
    Prep: 35 min. Cook: 5 hours + standing
  • Makes
    8 servings (2-1/2 quarts)


  • 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


  • 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
1-1/3 cups: 420 calories, 24g fat (9g saturated fat), 63mg cholesterol, 1731mg sodium, 30g carbohydrate (8g sugars, 4g fiber), 21g protein.

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Average Rating:
  • Carole22
    Dec 4, 2020

    Love this soup. Made as written except substituted dice zucchini for carrots. Breaking lasagna into pieces was messy and uneven. second time around used bow ties. It's a keeper.

  • Debglass11
    Nov 24, 2020

    Everyone loved this easy slow cooker soup! I substituted ground beef for the Italian sausage, because that's what I had on hand. Since I wanted to make more soup than the recipe called for, I used a large jar of marinara sauce instead of the tomato sauce and increased the carrots, garlic and added a few more lasagna noodles. Will definitely make this soup again!

  • Judie
    Nov 21, 2020

    Delicious and easy to prepare. I recommend cooking the broken lasagna noodles separately. Some of mine clumped together. Cooking them separately and adding at the end also will speed up the process. I made 1/.4 recipe to test this soup and was sorrow I had not made more. A keeper!

  • Sheila
    Nov 15, 2020

    No comment left

  • redcow
    Oct 31, 2020

    Very good. I will make again. My husband isn't a fan of soups. I asked him while he was eating the soup how it was and he didn't have any complaints. I used one quart of my home canned tomatoes (what I had on Hand) and two cans of mushrooms because I did not have any fresh ones. Already made two containers for lunches next week.

  • erinshea1982
    Jan 30, 2020

    I love any recipe that goes into the slow cooker! This is a flavorful soup. We really enjoyed it. I topped ours with a spoonful of ricotta cheese!

  • klabelle9
    Oct 21, 2018

    This is my #1 recipe to make for company. It's easy, artisanal-level taste, and it frees your evening so you can actually visit. I haven't had a single person over yet who doesn't love this soup. Plus it freezes well and is great for lunches.

  • linjor914
    Jun 12, 2018

    Used spaghetti sauce instead of tomato sauce. Used beef broth instead of chicken.

  • Barbcorb
    Oct 2, 2017

    My husband and I loved this recipe. I used half sage sausage and half a spicy sausage. I will definitely be making this again.