Slow Cooker Lasagna Soup
Everything you love about lasagna-but in a soup! And-it can be made in a slow cooker! It’s easy to make, filling, hearty and perfect for a cold night! Recipe brought to us by Skinny Taste.
For the soup:
- cooking spray
- 14 oz sweet Italian chicken sausage, casing removed
- 1/2 onion, chopped
- 2 crushed cloves garlic
- 4 tbsp chopped fresh parsley, divided
- 3 cups low-sodium, fat-free chicken broth*
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- fresh cracked black pepper
- 6 oz broken lasagna noodles, whole wheat or gluten-free*
- 6 tbsp part-skim shredded mozzarella cheese*
- 1/2 cup part-skim ricotta cheese
- 3 tbsp grated parmesan cheese
- 2 tbsp chopped fresh parsley
- 1/4 cup fresh basil chiffonade
- *check labels for gluten-free
- Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
- Transfer to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves, and fresh black pepper. Cover and set the slow cooker to low 8 hours or high 4 hours.
- Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons of the parsley and mix well; set aside until the soup is ready.
- About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked for about 30 minutes. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top.