This substantial soup, called Lasagna Soup in a Bowl, is made in the slow cooker using healthy ingredients. You'll adore how simple the recipe is.
This Lasagna in a Soup Bowl recipe is from Phyllis Good's cookbook Stock the Crock, which specializes on slow cooking. Let's quickly review the steps for making this bowl of comfort food.
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 Italian-style stewed tomatoes chopped8 ounces 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
To make it, first prepare your Crock Pot by giving it a non-stick spray coating.
Cook the sausage in a skillet over medium heat if you have the time, breaking it up with a wooden spoon. As soon as the sausage is no longer pink, add the onions and stir. The onions are sautéed till tender.
Transfer the meat and onions to the ready crock using a slotted spoon. Throw away the drips. If you're pressed for time, simply crumble the raw sausage into the crock. With a wooden spoon, shred the meat and then stir in the onions.
Stir in the chopped stewed tomatoes, tomato sauce, chicken broth, and carrots. Cover the dish, select Low heat, and cook for 4-5 hours.
The pasta should be soft but not mushy after 1 to 1 1/2 hours of simmering on Low with the cover on. Stir in the raw pasta and garlic.
Add the mushrooms, cover, and simmer on Low for an additional 10 minutes. Add the spinach slices right before serving.
To serve, spoon soup into bowls and top with provolone or mozzarella cheese that has been diced evenly. Add shredded fresh basil and Parmesan cheese on top.