This slow cooker lasagna soup is absolutely delightful and ideal for fall and winter as the temperatures drop. I plan to make it frequently! My friend Gina recently released a new cookbook called *Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes*. It’s stunning and a fantastic resource, featuring 140 recipes that are both quick to prepare and perfect for slow cooking. I adore slow cooker meals!
Gina offers plenty of tips on stocking your pantry for both fast and slow cooking, along with secrets for using your slow cooker. Here are some recipes from the *Skinnytaste Fast and Slow* cookbook that I’m eager to try: Avocado Toast: 5 Ways, Pasta e Fagioli, Cold Peanut-Sesame Chicken & Spiralized Cucumber Noodle Salad, Egg Roll Bowls, Pizza-Stuffed Chicken Roll-Ups, Perfect Medium-Rare Roast Beef in the Slow Cooker, Baked Fish and Chips, Banana Pudding Cups, and Vanilla Bean Cheesecake Shooters. (Yes, it’s quite a list!)
To prepare the soup, cook the chicken sausage with onion and garlic. Add the chicken, broth, water, marinara (I used store-bought for convenience), parsley, bay leaves, and pepper. Mix ricotta and Parmesan cheeses with fresh parsley and refrigerate for the soup topping. When the soup is nearly done, add the spinach and broken lasagna noodles, and let it cook for another 30 minutes. Finish with the cheese topping, mozzarella, and freshly chopped basil!
This soup is amazing! You’ll love it. It’s easy to make and packed with flavor—one of my new favorite soups!
Disclosure: I received a copy of the cookbook from the publisher, but all opinions are my own.
