Slow Cooker Lasagna Soup
  • 1 pound Italian sausage links, cut into bite-sized pieces with the casings (I used Johnsonville Mild Italian Sausage)
  • 1 large onions, 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 rotini pasta, uncooked (or other similar pasta)
  • 15 oz container Ricotta cheese, for topping
  • 2 cups shredded mozzarella cheese, for topping
  1. In a large slow cooker, combine the sausage, onion, garlic, oregano, red pepper flakes, tomato paste, diced tomatoes, bay leaves, and broth.
  2. Cook on low for 8-9 hours.
  3. During the last 30 minutes of cooking, add in pasta.
  4. When ready to serve, preheat broiler. Dish up soup into oven-proof bowls.
  5. Top each bowl with a spoonful of ricotta and a sprinkling of shredded mozzarella.
  6. Place under broiler for 3-5 minutes or until cheese is hot and melted.
Recipe by Real Mom Kitchen at