Slow-Cooker Lasagna in a Soup Bowl

We promise you no one will leave the dinner table without a second helping of this hearty soup! It’s a perfect, informal meal to serve anyone. Adding fresh vegetables at the end of cooking gives the soup wonderful fresh flavor.  

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Slow-Cooker Lasagna in a Soup Bowl

We promise you no one will leave the dinner table without a second helping of this hearty soup! It’s a perfect, informal meal to serve anyone. Adding fresh vegetables at the end of cooking gives the soup wonderful fresh flavor.  
Slow Cooker:: 6 hours
Course: Dinner
Keyword: lasagna, slow cooker, soup
Servings: 6
Author: Phyllis Good

Ingredients

  • 1 pound bulk sweet or hot Italian sausage or any link sausage, squeezed out of its casing  
  • 2 cups chopped onions 
  • 1 cup sliced or diced carrots 
  • 4 cups chicken broth (make your own, page 256)
  • 1 (14.5-ounce) can Italian-style stewed tomatoes, chopped 
  • 1 (8-ounce) can tomato sauce 
  • 1-1 1/4 cups uncooked mafalda pasta  
  • 2 garlic cloves, minced  
  • 2 cups sliced fresh mushrooms
  • 2 cups thinly sliced ribbons of fresh spinach 
  • 1 1/2 cups diced provolone or mozzarella cheese  
  • 1/4 cup grated or shredded Parmesan cheese, plus more for topping  
  • fresh topper: 1/4 cup torn fresh basil 

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 1⁄2 hours or until the pasta is tender  but not mushy. 
  • Stir in the mushrooms. Cover. Cook another 10 minutes on Low. 
  • Just beforeserving,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 the top. 
  • Top with the Parmesan cheese and torn fresh basil. 

Notes

TIP: For spinach ribbons, stack fresh spinach leaves about 1 inch high. Roll them up and slice into 1/8 – to 1/4-inch-wide ribbons. 
Simple Swaps: 
  • Use fusilli or rotini instead of mafalda pasta.  
  • Use 1 to 2 (8-ounce) cans of mushrooms with liquid instead of fresh mushrooms. 
Make It Gluten-Free: Substitute broken soba or rice noodles, or brown rice pasta for the mafalda pasta. Stir it in with the mushrooms in Step 7 and cook 10 to 15 minutes or until the pasta is tender. You can also substitute shirataki noodles, adding them 5 minutes before the end of the cooking time. 
Make It for Picky Eaters: Use sweet, not hot, Italian sausage, or substitute plain turkey or pork sausage, or ground beef.  Omit or reduce the amount of onions and garlic. Add 1 cup additional carrots.  Switch to plain stewed tomatoes. 
Excerpted from Stock the Crock by Phyllis Good. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved 
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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