Slow-Cooked Lasagna Soup

Recipe

Soup, Chili & Stew
Slow-Cooked Lasagna Soup

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3.77 out of 5 stars
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48 ratings

Recipe Data

8
Servings
15min
Prep
3hr15min
Total

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    Description

    If you love lasagna, you're going to love this easy slow-cooked soup. What makes it even better? Pairing it with our Easy Drop Biscuit recipe!

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 ¼ lbs. fresh Graziano Bros. Italian sausage
    ⅔ c. yellow onion, chopped
    4 garlic cloves, minced
    5 c. Hy-Vee 33%-less-sodium chicken broth
    1 (28-oz.) can Full Circle Market organic crushed tomatoes with basil, undrained
    1 (14.5-oz.) can Full Circle Market organic fire roasted diced tomatoes, undrained
    1 tbsp. Hy-Vee tomato paste
    1 tsp. Hy-Vee Italian seasoning
    ¼ tsp. coarse-ground black pepper
    ½ (12-oz.) pkg. Hy-Vee mini lasagna pasta
    ⅔ c. Hy-Vee whole milk ricotta cheese
    Hy-Vee finely shredded mozzarella
    ¼ c. Soirée grated Parmesan cheese, plus additional for serving
    3 tbsp. Hy-Vee milk
    1 ½ tbsp. fresh basil, finely chopped, plus additional for garnish
    Hy-Vee crushed red pepper, for garnish
    8 Easy Drop Biscuits, for serving

    Things To Grab

    • Large nonstick skillet
    • 6-quart slow cooker
    • Ladle
    • Serving bowls

    Directions

    1. Cook sausage, onion and garlic in a large nonstick skillet over medium-high heat for 5 to 8 minutes or until sausage is cooked through (165 degrees) and onion is softened, stirring occasionally to break it into large crumbles.

    2. Transfer sausage mixture to a 6-qt. slow cooker. Stir in broth, undrained crushed tomatoes, undrained fire roasted diced tomatoes, tomato paste, Italian seasoning, and black pepper.

    3. Cover and cook on HIGH for 2-1/2 hours or LOW for 5 hours. Uncover and stir in uncooked pasta. Cover and cook on HIGH for 25 to 30 minutes or just until pasta is tender.

    4. Stir together ricotta, mozzarella, and 1/4 cup Parmesan cheese, milk, and 1-1/2 tablespoon basil.

    5. To serve, ladle soup into serving bowls; top with ricotta mixture. Garnish with additional basil and crushed red pepper, if desired. Serve with additional Parmesan and biscuits, if desired.

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    Nutrition facts

    Servings

    300 Calories per serving
    1-1/2 cups

    Amounts Per Serving

    • Total Fat: 13g
    • Cholesterol: 75mg
    • Sodium: 1260mg
    • Total Carbohydrates: 22g
    • Protein: 22g

    Daily Values

    0%
    Iron 15%
    0%
    Calcium 10%
    0%
    Vitamin D 0%
    0%
    Potassium 2%