Slow cooker lasagna soup is a hearty crock pot soup recipe that's packed with flavor! This simple soup takes pantry staple ingredients and turns them into a delicious dinner with almost no prep.
Add the ground Italian sausage, and cook, stirring to break it up, until browned.
Stir in the onion and cook until softened, about 2-3 minutes.
Add the garlic, and cook, stirring the entire time, for 30 seconds.
Remove from heat, and add to the slow cooker insert. I use either a 5 quart or a 6 quart.
Add the broth, crushed tomatoes, tomato paste, and Italian seasoning.
Cover and cook on low for 6-8 hours.
During the last 30 minutes of cooking, add the lasagna noodles, cover, and continue to cook until the pasta is al dente, about 30 minutes.
Give the soup a good stir, and season with salt and pepper to taste.
Notes
Italian sausage: Hot or mild Italian sausage both work well. You could also use ground beef, but it won't have as much flavor with the ground beef.
Chicken broth: I like to use reduced-sodium chicken broth, but chicken stock or regular chicken broth will also work. You could also use beef broth or beef stock in this soup.
Lasagna noodles: Mini lasagna noodles are also called "mafalda" or "mafaldine". If you can't find the lasagna noodles, just use a similar type of pasta.
Seasoning: Some of the flavor gets lost over the cooking time, so I like to re-season once the soup has finished cooking.