Slow Cooker Lasagna Soup
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.
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
- 1 23 ounce jar pasta sauce
- handful raw spinach
- 3-5 lasagna noodles broken into pieces
- 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 1 23 ounce jar pasta sauce.
- Cook soup on low for 7-8 hours or on high for 1-3 hours.
- Minutes before serving, add a handful raw spinach, 3-5 lasagna noodles, 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.
