Made with wholesome ingredients in the slow cooker, this Lasagna Soup In a Bowl is a hearty soup that your family will love. You’ll love how easy it is to make.
This recipe for Lasagna In a Soup Bowl comes from Stock the Crock, a cookbook from slow cooking expert Phyllis Good. Let’s take a quick look at how to make this comfort food in a bowl.
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Why You’ll Like This Recipe
- It’s made with healthy ingredients such as carrots, tomatoes, mushrooms, and spinach.
- The pasta cooks in the slow cooker.
- It has the delicious flavors of traditional lasagna without all the work.
How To Make Lasagna In a Soup Bowl
For this tasty dinner recipe that is made in your Crock Pot, you need the following:
Ingredients
- 1 pound bulk sweet or hot Italian sausage or any link sausage squeezed out of its casing
- 2 cups chopped onion
- 1 cup sliced or diced carrots
- 4 cups chicken broth
- 1 14.5 ounce can Italian-style stewed tomatoes chopped
- 1 8 ounce can tomato sauce
- 1 – 1 ¼ cups uncooked Mafalda pasta
- 2 cloves garlic minced
- 2 cups fresh mushrooms
- 2 cups fresh spinach thinly sliced
- 1 ½ cups provolone or mozzarella cheese diced
- ¼ cup Parmesan cheese grated or shredded, plus more for topping
- ¼ cup fresh basil torn
Equipment
- Slow cooker
Directions
To make it, you start by preparing your Crock Pot by spraying the crock with non-stick spray.
If you have time, cook the sausage in a skillet over medium heat, breaking up the sausage with a wooden spoon. Stir in the onions after the sausage is no longer pink. Sauté the onions until soft.
Use a slotted spoon to transfer the meat and onions to the prepared crock. Discard the drippings. If you don’t have time, you can crumble the uncooked sausage straight into the crock. Stir in the onions, breaking up the meat with a wooden spoon.
Add the carrots, chicken broth, chopped stewed tomatoes, and tomato sauce, stirring to combine. Cover, set the cooking time for 4-5 hours, and cook on Low.
Stir in the uncooked pasta and garlic and cover and continue cooking on Low for 1 to 1 ½ hours or until the pasta is tender but not mushy.
Stir in the mushrooms, cover, and cook another 10 minutes on Low. Just before serving, stir in the sliced spinach. (No need to cook the spinach; the heat from the soup will wilt it.)
To serve, divide the diced provolone or mozzarella cheese evenly into bowls and ladle soup into bowls. Top with the Parmesan cheese and torn fresh basil.
FAQs
Yes. You can use lean ground beef, ground turkey, or ground chicken in place of sausage. Be sure to cook the meat prior to adding it to the slow cooker. The flavor of the soup will change depending on which meat you use.
This delicious soup pairs well with crusty bread and a garden salad
No. If you avoid dairy, you will need to use vegan-friendly mozzarella shreds in place of the mozzarella cubes and a vegan-friendly Parmesan.
You can use chicken stock or vegetable broth in place of chicken broth
Lasagna In A Soup Bowl from Stock the Crock
Ingredients
- 1 pound bulk sweet or hot Italian sausage or any link sausage squeezed out of its casing
- 2 cups chopped onion
- 1 cup sliced or diced carrots
- 4 cups chicken broth
- 14.5 ounces can Italian-style stewed tomatoes chopped
- 8 ounces can tomato sauce
- 1 – 1 ¼ cups uncooked Mafalda pasta
- 2 cloves garlic minced
- 2 cups fresh mushrooms
- 2 cups fresh spinach thinly sliced
- 1 ½ cups provolone or mozzarella cheese diced
- ¼ cup Parmesan cheese grated or shredded, plus more for topping
- ¼ cup fresh basil torn
Instructions
- Grease the interior of the slow cooker crock with butter or nonstick cooking spray.
- If you have time, cook the sausage in a skillet over medium, breaking up sausage with a wooden spoon. Stir in the onions after the sausage is no longer pink. Sauté the onions until soft. Use a slotted spoon to transfer the meat and onions to the prepared crock. Discard the drippings. Note: If you don’t have time, you can crumble the uncooked sausage straight into the crock. Stir in the onions, breaking up the meat with a wooden spoon.
- Add the carrots, chicken broth, chopped stewed tomatoes, and tomato sauce, stirring to combine.
- Cover: Cook on Low 4 to 5 hours.
- Stir in the uncooked pasta and garlic.
- Cover and continue cooking on Low 1 to 1 ½ hours or until the pasta is tender but not mushy.
- Stir in the mushrooms. Cover. Cook another 10 minutes on Low.
- Just before serving, stir in the sliced spinach. (No need to cook the spinach; the heat from the soup will wilt it.)
- To serve, divide the diced provolone or mozzarella cheese evenly into bowls and ladle the soup over top.
- Top with the Parmesan cheese and torn fresh basil.
Video
Notes
Nutrition
About Stock the Crock Slow Cooker Cookbook
Lasagna In a Soup Bowl is just one of 100 recipes in Stock the Crock
. What makes this new cookbook stand out is that there are 200 easy-to-follow variations that you can use to adapt the recipes for any dietary preference, such as gluten-free, paleo, and vegan.
Phyllis Good is the author of the extremely popular Fix-It and Forget-It
series. Her cookbooks have outsold more copies in the US than Ina Garten, Giada De Laurentiis, and Jamie Oliver – combined!
What’s Inside Stock the Crock
Stock the Crock is a beautiful cookbook with full-color pictures to accompany the recipes, providing the reader with a little tasty temptation. Phyllis begins the book with an introduction, followed by advice on how to use the book. (I love how she encourages readers to write notes in the book.) There is a section on Slow Cooker Fundamentals that includes some tips and tricks, as well as information on how to poach in a slow cooker, how to cook in it, along with some slow cooker hacks.
The recipes are divided into seven sections:
- Soups, Stews, and Chowders
- Vegetarian and Pasta Mains
- Poultry
- Beef and Pork
- Fish and Seafood
- Sides
- Sweet Treats
What I find appealing is that most of the recipes are made with simple ingredients that you can find at your local grocery store. Also, I like tips that are included with the recipes, such as the Simple Swaps, Make It For Two, Make It For Picky Eaters, and Make It Vegetarian.
Dessert In a Slow Cooker
Did you know that you can use your slow cooker to make desserts? It’s true, and in Stock the Crock, there are 20 recipes for sweet treats that you can make in your crock. Among the recipes are Pumpkin Spice Creme Brulee, Slow-Cooker Brownies, Coconut Rice Pudding, and Chocolate Peanut Butter Cake with Sauce.
Lasagna In a Soup Bowl
I am delighted to share with you a recipe from Stock the Crock – Lasagna In a Soup Bowl. It was easy to make and delicious. I hope you like it, too!
Look for Stock the Crock at your favorite bookstore or online at Amazon.com
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patti says
must try
Must Try!!