Slow Cooker Lasagna Soup

Prep Time: 5 min

Cook Time: 8 hours 25 min

Total Time: 8 hours 30 min

Serves: 8


  • 1 pound Italian sausage
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 2 teaspoons Italian seasoning
  • 3 (8-ounce) cans Food Club Tomato Sauce
  • 4 cups chicken stock
  • 9 Food Club Lasagna Pasta noodles, broken into 2-inch pieces
  • 3 cups baby spinach
  • 1 cup Food Club Shredded Mozzarella Cheese
  • 1/2 cup whole milk ricotta cheese
  • Fresh basil for garnish


  1. In a 6-quart slow cooker, combine sausage, onion, garlic, salt, Italian seasoning, tomato sauce and chicken stock. Use a wooden spoon to break up sausage into bite-sized pieces, and combine ingredients. Cover and cook on high heat for 4 to 5 hours, or on low heat for 7 to 8 hours.
  2. Stir in lasagna noodles, cover and cook on low for 25 minutes, or until noodles are tender. In the last 5 minutes of cooking, add spinach, and stir until wilted.
  3. Ladel soup into bowls, and top with mozzarella cheese, ricotta and fresh basil.