Lasagna Soup in the slow cooker is the ultimate cozy, no-fuss meal for cooler months. With ground Italian sausage, tender pasta, and a rich, tomatoey broth, it delivers all the comforting flavors of lasagna with none of the work. Just set it and forget it, then top with a dollop of creamy ricotta and enjoy with a slice of garlic bread.
1 lb Italian sausage, mild or spicy
1 small onion, diced
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
4 cups reduced-sodium chicken broth
1 (6 oz) can tomato paste
1 tbsp Italian seasoning
¼ tsp red pepper flakes
1 tsp salt
½ tsp black pepper
8 lasagna noodles, broken into bite-sized pieces
½ cup ricotta cheese
½ cup Parmesan cheese, grated (optional)
1 tbsp chopped flat-leaf parsley (optional)
1. In a large skillet over high heat, brown the Italian sausage for 4 minutes. Break apart the sausage as it browns.
2. Add onion and garlic, then cook for another 1–2 minutes.
3. Remove from heat and drain the extra grease. Transfer the cooked sausage and onion to a slow cooker.
4. To the slow cooker, add the tomatoes, chicken broth, tomato paste, Italian seasoning, pepper flakes, salt, and pepper. Stir to combine well.
5. Cook on high for 3 hours, then add the noodles and stir to incorporate.
6. Set to low heat, then cook for another 30 minutes.
7. To serve, scoop into bowls and garnish with a tablespoon of ricotta cheese, chopped parsley, and grated Parmesan cheese.
* Ground pork is safe to eat when cooked to 160°F.
Colorado pork producers contribute significantly to the state’s economy and community by providing high-quality, locally-sourced pork, supporting local agriculture, and fostering job creation and sustainability.
