Slow Cooker Lasagna Soup
Enjoy all the comfort of lasagna in this light and easy to make sausage, mushroom, and spinach Slow Cooker Lasagna Soup topped with melted mozzarella cheese.
Servings: 4 servings
Equipment
Ingredients
- 1 pound ground pork
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon fennel seed
- 1/4 teaspoon red pepper flakes
- 1 red onion diced
- 8 ounces mushrooms sliced
- 4 cups chicken broth
- 23 ounces marinara sauce amount doesn't have to be exact
- 1 cup fresh spinach 1 cup equates to about one large handful
- 4 lasagna noodles broken into pieces, amount can vary depending on preference
- 1/2 cup heavy cream
top with:
- freshly grated mozzarella whole milk recommended and minced basil or parsley
Instructions
- In large sauté pan, brown 1 pound ground pork with 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon fennel seed, and 1/4 teaspoon red pepper flakes over medium high heat. After it just begins to brown, add 1 red onion (diced), stir, and allow to cook for several minutes. Add 8 ounces mushrooms (sliced), stir, and allow to brown. When the sausage is nicely brown, crumbles, and begins to stick to the bottom of the pan, transfer everything to your slow cooker.
- Add 4 cups chicken broth to sauté pan and heat on high to release all that goodness that stuck to the pan. Transfer this to the slow cooker.
- Add 23 ounces marinara sauce.
- Cook soup on low for 7-8 hours or on high for 1-3 hours.
- Minutes before serving, add a 1 cup fresh spinach, 4 lasagna noodles pieces, and 1/2 cup heavy cream. Allow to cook until the noodles are al dente. To serve, top with freshly grated mozzarella and minced herbs.
Notes
- Brown the meat well: Get real color on the sausage before it goes in the slow cooker. You want browned bits; that’s flavor.
- Add noodles later: Toss the broken noodles in toward the end so they turn tender but don’t blow past al dente.
- Finish like lasagna: Stir in cream off heat, then top bowls with mozzarella and parmesan so they melt right on contact.
- Season at the end: Jarred sauces vary, so taste before salting. A pinch of sugar can balance extra tangy sauces.
- Make-ahead trick: If you plan for leftovers, cook and store the pasta separately. Combine in bowls as you reheat to keep the noodles from getting soft.
Nutrition
Calories: 590kcal | Carbohydrates: 38g | Protein: 30g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 120mg | Sodium: 2313mg | Potassium: 1261mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2759IU | Vitamin C: 18mg | Calcium: 97mg | Iron: 4mg
