Easy Slow Cooker Lasagna Soup Recipe

4.27 from 61 votes

Adapted from a Paula Deen Recipe, this easy, healthy slow cooker lasagna soup is a family favorite. I've included instructions for the Instant Pot too.

Prep Time20

Cook Time6

Total Time6 20

Course: Main Course, Soup

Cuisine: Italian

Keyword: crock pot lasagna soup, easy lasagna soup, low calorie lasagna soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 pound Italian turkey or chicken sausage, casings removed
1 cup chopped onion
1 green or red bell pepper, chopped
1 cup chopped mushrooms
3 cloves garlic, minced (I used 3 teaspoons jarred)
4 cups chicken broth
1 can (14 to 15 ounces) tomato sauce
1 can (14 to 15 ounces) diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3 ounces whole wheat lasagna noodles (about 3 or 4 noodles)
1/2 cup chopped fresh basil
1/2 cup reduced fat mozzarella cheese
3 tablespoons grated Parmesan cheese

Instructions

In the Slow Cooker

Ideal slow cooker size: 4-Quart.
Put the the sausage and chopped onion in a microwave safe bowl and microwave, stirring occasionally, until the sausage is no longer pink, 5 to 8 minutes.
Transfer the mixture to the slow cooker, breaking up any large pieces of sausage.
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper. Cover and cook on LOW until the sausage and vegetables are tender, 6 to 8 hours.
Add the broken lasagna noodles, cover and cook on HIGH, until tender, about 30 minutes.
Turn off the slow cooker and stir in the basil, mozzarella and Parmesan.

In the Instant Pot

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add sausage and onion to the pot and cooking stirring often and breaking up the sausage, until browned, about 5 minutes.
Stir in the bell pepper, mushrooms, garlic, broth, tomato sauce, tomatoes, salt and crushed red pepper and broken lasagna noodles, making sure they are completely submerged in the liquid.
Close and lock the lid and set vent to "sealing." Set for 3 minutes on High Pressure. (Allow 10 to 15 minutes for the soup to come to pressure.
When time is up select "cancel" and do a quick release according to manufacturer's instructions.
Unlock and remove the lid. Stir in the basil, mozzarella and Parmesan. Taste and add any additional seasonings, such as salt, pepper, additional crushed red pepper, to suit your tastes.

Notes

Serving size: 1 cup

WW Points: 4

Check the WW Points for this recipe and track it in the WW app.
(You must be logged into WW on a smartphone or tablet.)

5 PointsPlus (Old plan)

By using the microwave and slow cooker, I was able to eliminate the need for additional oil altogether, shaving off about 1 Point per serving. I also used fewer lasagna noodles and added 1 cup chopped fresh mushrooms.

Nutrition