January Recipes

Slow-Cooked Lasagna Soup

Bowls of Slow Cooked Lasagna Soup
Hands On:
15 minutes
Total Time:
195 minutes


  • 1 ¼ lb fresh Graziano Bros. Italian sausage
  • ⅔ cup yellow onion, chopped
  • 4 garlic cloves, minced
  • 5 cups Hy-Vee 33%-less-sodium chicken broth
  • 1 (28-oz.) can Full Circle Market organic crushed tomatoes with basil, undrained
  • 1 (14.5-oz.) can Full Circle Market organic fire roasted diced tomatoes, undrained
  • 1 tbsp Hy-Vee tomato paste
  • 1 tsp Hy-Vee Italian seasoning
  • ¼ tsp coarse-ground black pepper
  • ½ (12-oz.) pkg. Hy-Vee mini lasagna pasta
  • ⅔ cup Hy-Vee whole milk ricotta cheese
  • ⅔ cup Hy-Vee finely shredded mozzarella
  • ¼ cup Soirée grated Parmesan cheese, plus additional for serving
  • 3 tbsp Hy-Vee milk
  • 1 ½ tbsp fresh basil, finely chopped, plus additional for garnish
  • Hy-Vee crushed red pepper, for garnish
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Cook sausage, onion and garlic in a large nonstick skillet over medium-high heat for 5 to 8 minutes or until sausage is cooked through (165°) and onion is softened, stirring occasionally to break it into large crumbles.
Transfer sausage mixture to a 6-qt. slow cooker. Stir in broth, undrained crushed tomatoes, undrained fire roasted diced tomatoes, tomato paste, Italian seasoning, and black pepper.
Cover and cook on HIGH for 2½ hours or LOW for 5 hours. Uncover and stir in uncooked pasta. Cover and cook on HIGH for 25 to 30 minutes or just until pasta is tender.
Stir together ricotta, mozzarella, and ¼ cup Parmesan cheese, milk, and 1½ tablespoon basil.
To serve, ladle soup into serving bowls; top with ricotta mixture. Garnish with additional basil and crushed red pepper, if desired. Serve with additional Parmesan and biscuits, if desired.

Nutrition Facts

Serving Size: 1½ cups
Serves: 8
Amount Per Serving
% Daily Value*
Total Fat: 13g 17%
Saturated Fat: 6g
Trans Fat: 0g
Cholesterol: 75mg 25%
Sodium: 1260mg 55%
Total Carbohydrate: 22g 8%
Dietary Fiber: 1g 4%
Sugars: 7g 14%
Protein: 22g 44%

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