Enjoy all the comfort of lasagna in this light and easy to make sausage, mushroom, spinach Slow Cooker Lasagna Soup topped with melted mozzarella cheese.
Prep Time20 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs20 minutesmins
Course: Main Course
Servings: 4servings
Author: Krissy Allori
Equipment
sauté pan
Slow Cooker
Ingredients
1poundground pork
1tablespoonpaprika
1teaspoongarlic powder
1teaspoonkosher salt
1/2teaspoonfennel seed
1/4teaspoonred pepper flakes
1red oniondiced
8ouncesmushroomssliced
4cupschicken broth
123 ounce jar Pasta Sauce
handful raw spinach
3-5lasagna noodlesbroken into pieces
1/2cupheavy cream
top with:
freshly grated mozzarellawhole milk recommended and minced basil or parsley
Instructions
In large saute pan, brown pork with spices over medium high heat. After it just begins to brown, add onion, stir, and allow to cook for several minutes. Add the mushrooms, 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 chicken broth to saute pan and heat on high to release all that goodness that stuck to the pan. Transfer this to the slow cooker.
Add the entire jar of pasta sauce.
Cook soup on low for 7-8 hours or on high for 1-3 hours.
minutes before serving, add spinach, lasagna noodle pieces, and heavy cream. Allow to cook until the noodles are al dente. To serve, top with mozzarella and minced herbs.