SLOW-COOKED LASAGNA SOUP

Slow-Cooked Lasagna Soup image

Every fall and winter, our staff has a soup rotation. I have modified this recipe so I can prep it the night before and put it in the slow cooker in the morning. My colleagues love it! -Sharon Gerst, North Liberty, Iowa

Provided by Taste of Home

Categories Lunch

Time 5h35m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 13

Ingredients

1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
1 large onion, chopped
2 medium carrots, chopped
2 cups sliced fresh mushrooms
3 garlic cloves, minced
1 carton (32 ounces) reduced-sodium chicken broth
2 cans (14-1/2 ounces each) no-salt-added stewed tomatoes
2 cans (8 ounces each) no-salt-added tomato sauce
2 teaspoons Italian seasoning
6 lasagna noodles, broken into 1-inch pieces
2 cups coarsely chopped fresh spinach
1 cup cubed or shredded part-skim mozzarella cheese
Optional: Shredded Parmesan cheese and minced fresh basil

Steps:

In a large skillet, cook sausage over medium-high heat, breaking into crumbles, until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker., Add onion and carrots to same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours, until vegetables are tender., Add noodles; cook 1 hour longer or until tender. Stir in spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil.

Nutrition Facts : Calories 266 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 725mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges