Lasagna Soup (Crock Pot) Skinnytaste

January 12, 2017 at 9:49 pm (Chicken, Crock Pot, Entrees, Italian, Soups/Stews)



Servings: 6 • Size: about 1 1/3 cups • Points+: 7 pt• Smart Points: 9
Calories: 292 • Fat: 10 g • Carb: 29 g • Fiber: 4 g • Protein: 22 g • Sugar: 2 g
Sodium: 739 mg • Cholest: 8.5 mg


For the soup:

cooking spray
14 oz sweet Italian chicken sausage, casing removed
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*
For topping:

6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade
*check labels for gluten free


Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.


Permalink Leave a Comment

Taco Soup (Crock Pot)

December 29, 2009 at 3:36 pm (Beef, Crock Pot, Soups/Stews)

Shamelessly stolen from

Kristen’s note:  This is really more like a chili than it is a soup.  Makes for very yummy leftovers as well.

–2 cans of kindey beans
–2 cans of pinto beans (I used 2 cans of black beans)
–2 cans of corn
–1 large can of diced tomatoes
–1 can tomatoes and chiles
–1 packet taco seasoning
–1 packet ranch dressing mix
–1 lb browned ground turkey or hamburger (optional)
–shredded cheese and sour cream for embelishment (optional)

–brown meat if you are going to use it
–drain fat and add meat to crockpot stoneware insert
–sprinkle seasoning packets on top of meat
–drain and rinse the beans and add
–add the ENTIRE contents of the corn and tomato cans
cover and cook on low for 8-10 hours or on high for 4-5. I think the longer you cook soup, the better, so if you have the time, opt for cooking on low. Stir well, and serve with a handful of shredded cheese and a dollop of sour cream.

Permalink Leave a Comment

Creamy Italian Chicken

September 27, 2006 at 10:21 pm (Chicken, Crock Pot, Entrees)

Thanks Roxy!

-4 Boneless Chicken Breast Halves
-1 Italian Salad Dressing Mix envelope
-1/3 c. of water
-8 oz. cream cheese
-1 can cream of chicken soup
-1 (4 oz) can of mushrooms

Place chicken in the slow cooker. 
Combine salad dressing mix with water and pour over chicken.  Cover and cook for 3 hours.
After 3 hours: wisk together cream cheese and soup until well blended.  Stir in mushrooms.
Pour cream cheese mixture over chicken and cook for another 2 hours.

Serve over rice or egg noodles.  Excellent on reheat!  (I think it’s better on reheat than on the first night).

Permalink Leave a Comment

Slow Cooker Beef Roast

September 26, 2006 at 10:41 pm (Beef, Crock Pot, Entrees)

Serves 6

-2.5 pound roast
-2 carrots, cut up
-2 potatoes, cut up
-6 oz. mushrooms, sliced
-1 (10.75 oz.) can cream of mushroom soup
-1 can beef broth
-1 (1 oz) package of dry onion soup mix
-3 cloves of garlic minced
-2 tablespoons of olive oil
In a large pan, sear roast on both sides with the olive oil — which will give it a nice brown color on the outside. (No need to cook through.) Place the roast in the bottom of the slow cooker. Add veggies. Pour the soup mix, mushroom soup, and beef broth over the top. Scatter the minc ed garlic over the roast and then cook on low for eight to nine hours (or high for four to five hours).

Permalink Leave a Comment