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Thick Lasagna Soup
Gretel Shaw
This lasagna soup is a new and simple way to enjoy your favorite Italian lasagna. It's just as good, but much easier to prepare.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course
Soup
Cuisine
Italian
Servings
8
people
Calories
451
kcal
Ingredients
Metric
US Customary
1x
2x
3x
680
ml
tomato sauce
28
ounces
tomatoes
-
diced
1
medium
green pepper (green capsicum)
250
grams
button mushrooms
-
cut in quarters
2
medium
onions
1
pound
Italian sausage (American name for Pork Sausage with Fennel Seeds)
½
pound
ground beef
-
lean
2
teaspoons
garlic
2
teaspoons
basil
1
teaspoon
thyme
900
ml
vegetable stock (vegetable broth or vegetable bouillon)
1
cup
water
1
medium
carrot
-
chopped small
6
sheets
lasagna
-
broken
½
cup
Cottage cheese
½
cup
cheddar cheese
-
shredded
½
cup
Mozzarella cheese
-
shredded
Instructions
Place your tomato sauce, diced tomatoes, water, vegetable broth and spices in a slow cooker
Turn it on and set it for 8 hours on low.
Chop your carrot, green pepper and onions finely. Add to slow cooker.
Brown the ground beef and Italian sausage, then drain.
Add to slow cooker.
Chop your mushrooms into quarters and add to slow cooker 1/2 hr before your soup is ready; add your broken noodles
Before serving, place 1 tablespoon of cottage cheese and 1/2 tablespoon of cheddar in a bowl.
Pour in some soup
Sprinkle 1 tablespoon of mozzarella at the top.
Nutrition
Calories:
451
kcal
Carbohydrates:
32
g
Protein:
25
g
Fat:
25
g
Saturated Fat:
10
g
Polyunsaturated Fat:
3
g
Monounsaturated Fat:
10
g
Trans Fat:
0.2
g
Cholesterol:
74
mg
Sodium:
1460
mg
Potassium:
996
mg
Fiber:
4
g
Sugar:
10
g
Vitamin A:
2899
IU
Vitamin C:
37
mg
Calcium:
168
mg
Iron:
3
mg
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