Lasanga Soup in the Slow Cooker

Happy Wednesday everyone! Today I’m posting (yet another) soup recipe for the slow cooker. I’ve made this a few times now, and have enjoyed it every time. Fun fact: this recipe also recently bailed me out when I had bought all the requisite ingredients to make an actual lasagna except for the ricotta (or cottage) cheese! So if you find yourself in a similar situation, I’d suggest whipping up a batch of this tasty soup!


Lasagna Soup in the Slow Cooker

Adapted from: Real Mom Kitchen

Lasanga Soup


1 pound Italian sausage links, cut into bite-sized pieces with the casings

1 large onion, diced

5 garlic cloves, minced

1 Tbsp dried oregano

¼ tsp red pepper flakes

1 (6 oz) can tomato paste

2 (15 oz) cans petite diced tomatoes

2 bay leaves

6 cups chicken broth or 6 cups of water with 6 crushed bouillon cubes

Salt and pepper, to taste

2 cups penne pasta, uncooked (or other similar pasta)


In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bay leaves, and broth.

Cook on low for 8-9 hours.

During the last 30 minutes of cooking, add in pasta.


The original recipe called for a container of Ricotta cheese and shredded mozzarella cheese for topping, but I have skipped this step every time I made the soup and I don’t think it lacked anything in flavor!

1 Comment (+add yours?)

  1. Trackback: Thursday Thoughts 24.0: September Recap | Ex Libris

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