Slow Cooker Lasagna Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
2–14 ounce cans diced tomatoes
2 bay leaves
6 cups chicken broth
Salt and pepper, to taste
10 ounces curly pasta (fusilli)
Ricotta and mozzarella cheeses for topping
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Directions: |
Directions: In a large slow cooker, combine all ingredients except pasta and cheeses. Cook on low for 6-8 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. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:8hr. 10min. |
Personal
Notes: |
Personal
Notes: Swap out the diced tomatoes for stewed tomatoes or diced tomatoes with basil if you can find them, it just adds that much more flavor!
I like to pre-cook my Italian sausages so they don’t crumble in the slow cooker. I just cook them in a skillet until done, then let cool and slice. If you prefer the sausage to be throughout the soup instead of in bites, don’t pre cook the links or just use a raw pound of loose sausage.
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