Go Back

Crockpot Lasagna Soup (Low Carb)

Print Recipe

Ingredients
  

  • 1 pound turkey Italian sausage
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 can 14 oz crushed tomatoes
  • 1 can 14 oz diced tomatoes
  • 4 cups vegetable broth
  • 2 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 medium zucchini cut into half moons
  • 6 oz fresh spinach
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions
 

  • In a skillet or crockpot bowl if available over medium high heat, brown the sausage. Once cooked, drain any excess fat and transfer the meat to the crockpot.
  • Add the onions and saute for 3 minutes.
  • Add the garlic and cook for 30 secs to 1 minute.
  • To the crockpot, add the diced onion, minced garlic, crushed tomatoes, diced tomatoes, vegetable broth, Italian seasoning, salt, and pepper. Stir to combine all the ingredients.
  • Cover the crockpot and cook the soup on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld and the ingredients to cook to perfection.
  • About 30 minutes before serving, add the sliced zucchini and spinach
  • Once zucchini is soft add cheese and stir until melted.
  • Ladle the lasagna soup into bowls and garnish with chopped fresh basil leaves and shaved parmesan cheese.