Cooking Time:
8 - 9 hours on Low or 4 - 6 hours on HighServings:
8
Ingredients
1 lb. sausage, Italian, ground, or links, cut into bite-sized pieces1 or 2 onions, large, diced
5 garlic cloves, minced
1 T. oregano, dried
1 T. basil, dried
1/4 tsp. red pepper flakes
6 oz. tomato paste, canned
28 oz. tomatoes, fire-roasted, canned
2 bay leaves
6 c. chicken broth
Salt and pepper, to taste
Add during the last 30 minutes:
10 oz. pasta, curly or (fusilli pasta - gluten free)
Ricotta and mozzarella cheeses for topping
Slow Cooker Lasagna Soup has all the cheesy flavor of Lasagna, without all the fuss and layering!
- Combine all ingredients EXCEPT pasta and cheeses in a 6-7 quart slow cooker.
- Cover. Cook on Low for 8-9 hours or on High for 4-6.
- During the last 30 minutes of crocking, add in uncooked pasta.
Optional: When serving, spoon soup into oven-proof bowls, with a dollop of ricotta cheese, and sprinkle with mozzarella. Place under a preheat broiler for 3-5 minutes or until cheese is hot and melted. (I like my cheese a little brown!)
Happy Crocking!
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XOXO,
Jenn
If I am using ground Italian sausage, should I brown it first?
I was wondering the same thing!
Hi there! Yes, ground sausage would need to be browned and the grease drained before being added to this recipe. You could even stir it in the last hour. Happy Crocking!
You should put that in your recipe!! It says to add it all together and cook. I hope I didn’t mess up!!
Have you ever made this recipe with beef broth instead of chicken broth?
I have not, Red, but I bet it would still be tasty!
could i use ground turkey instead?
You sure can, Don! Any lean ground meat will be okay. Happy Crocking! xoxo – Jenn
I have made this but I did brown the sausage first. And since I live at 7500 feet, I did boil the noodles to almost done before I added them. Delicious!
Made this with the ground sausage and cooked it on low for 8 hours adding the pasta in the last 30 minutes. Which type of curly pasta do you use? After adding the pasta (we had cavatappi so I used that) there was almost no liquid left. I’m thinking we should have pre-cooked the noodles like Judy did. Any tips or thoughts for next time?