slow cooker lasagna soup
You know what’s awesome? Lasagna. You know what’s not awesome? How fussy lasagna can be to make. Layers and division and dolloping and the whole regular or no-boil noodle controversy. It’s enough to make a gal never want to make lasagna again.
Okay, that’s a total drama queen over-exaggeration, but the truth is, lasagna can be a bit finicky to make. It’s definitely not a weeknight dish. But you know what is a weeknight dish? Anything that’s made it the slow cooker. Including this soup.
My love affair with my slow cooker continues. Seriously folks, if you work outside the home and don’t have/use a slow cooker, you are missing out. It’ll make your life infinitely easier. Your car will never be out of gas. You’ll never have to take the trash out again. Your kids won’t complain about anything ever. The slow cooker rights all wrongs.
Theme of this post: over-exaggeration.
The best part about this soup is that is tastes like lasagna, obviously. It has all the flavor (read: cheesy yum) without the layering and baking fuss. Devote 10 minutes to the slow cooker before work and you’ll come home to a hearty, lasagna-flavored soup that will make even the coldest and darkest November evening feel a little bit warmer and brighter.
Granted, today it is 70° outside here in sunny Southern Indiana today, but still, you should totally make it.
Slow Cooker Lasagna Soup
Adapted from A Farmgirl’s Dabbles
Makes 8 Servings
You can easily turn this into more of a pasta dish by just upping the amount of pasta that you throw into the slow cooker. Then, you can just call it “deconstructed lasagna”. That sounds cooler anyway.
- 1 pound Italian sausage links, cut into bite-sized pieces
- 2 large onions, diced
- 5 garlic cloves, minced
- 1 tablespoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1-6 ounce can tomato paste
- 1-28 ounce can fire-roasted tomatoes
- 2 bay leaves
- 6 cups chicken broth
- Salt and pepper, to taste
- 10 ounces curly pasta (fusilli)
- Ricotta and mozzarella cheeses for topping
- In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 8-9 hours or on high for 4-6.
- In the last 30 minutes of cooking, add in pasta.
- When ready to serve, preheat broiler. Spoon soup into oven-proof bowls. Top each bowl with a dollop of ricotta and a sprinkling of mozzarella. Place under broiler for 3-5 minutes or until cheese is hot and melted.