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Slow Cooker Lasagna Soup

Prep Time:10 minutes Cook Time: 4 hours 10 Total Time: 4 hours 20 minutes

Servings 6 to 8 servings

1 pound ground Italian sausage

1 large onion chopped (about 2 cups)

3 carrots peeled and diced (about 1 cup)

4 cloves garlic minced

2 (14.5 ounce) cans Italian-style diced tomatoes undrained

1 (15 ounce) can tomato sauce

8 ounces sliced mushrooms optional

1 teaspoon Italian seasoning

½ teaspoon dried basil

½ teaspoon fennel seeds

Salt and freshly ground black pepper

2 cans water

1 cup rotini or other small pasta

2 cups mozzarella cheese for topping

In a large skillet over medium-high heat, combine sausage, onions, and carrots. Cook until the sausage has browned and the vegetables has softened, about 5 to 7 minutes. Drain if desired. Stir in garlic until fragrant, about 30 seconds.

Meanwhile, add diced tomatoes and their juice, tomato sauce, mushrooms, Italian seasoning, basil, fennel, 1 teaspoon salt, and ½ teaspoon pepper to the slow cooker. Stir in water and sausage mixture.

Cover and heat on HIGH for 4 hours or LOW for 8 hours. During the last 10 minutes of cooking time, stir in the pasta, cover, and continue to cook until softened. Serve with mozzarella cheese on the side.


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