Lasagna Soup

A perfect freezer to slow cooker meal for cold winter nights!
Author Nicole Burkholder


  • 1 lb. Italian sausage
  • 2 c onion chopped
  • 1 c carrots diced
  • 2 c mushroomed sliced
  • 2 Tbsp minced garlic
  • 4 c chicken broth
  • 1 can Italian style diced tomatoes 15 oz
  • 1 can tomato sauce 10.75 oz
  • 1 c bow tie pasta
  • 2 c fresh spinach


  • Brown sausage, add onions and carrots and saute for 3 minutes
  • Stir in mushrooms and garlic and saute for 3 minutes
  • Dump cooked ingredients into the slow cooker.
  • Add broth, diced tomatoes, tomato sauce and simmer in slow cooker on low for 6 hours
  • Either pre-cook pasta and add to slow cooker or add to pot last 30 min & turn to high.
  • Stir in spinach and cook until wilted (right before serving.)
  • Top with shredded mozzarella or Parmesan cheese and serve with crusty bread

Crockpot Express Cooking Instructions

  • Follow the above instructions and add all ingredients to the pot except the spinach and pasta. Press Soup/Stew and set timer for 20 minutes. Allow at least 10 minutes NPR and then carefully release any remaining steam. Open the lid and add the spinach and pasta. Close and lock the lid and close the steam release valve again. Press Steam and set time for 4 minutes. Do a quick release after cooking. (Be careful-divert the steam with a cloth or plate to avoid hot splatters!)