Crockpot Lasagna Soup (Low Carb)

This low-carb crockpot lasagna soup is loaded with meat, cheese, and lots of savory flavor. Free from noodles yet packed with tender veggies, garlicky tomato sauce, and salty, gooey cheese it’s a hearty comfort food you can feel good about! 

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What can I expect? 

Most lasagna soup recipes combine all the traditional ingredients found in oven baked lasagna and cook them in a crockpot, but not this recipe! Instead, we swap out the noodles with extra veggies and omit any added sugar. 

First, we brown the turkey sausage and sauté the onions and garlic to create a sweet, savory flavor base. Then, we combine all the ingredients, letting them cook long and slow. By the end of the day, you’ll have a tender lasagna dish that has all the classic flavors you love but none of the starchy carbs you don’t. 

Set aside a few minutes of prep time in the morning, and come back to a family-friendly dinner waiting for you in the evening! 

Is Crockpot Lasagna Soup Healthy? 

Let’s take a look at the main ingredients: 

• Turkey Sausage
• Onion
• Garlic
• Crushed tomatoes
• Diced tomatoes
• Zucchini
• Spinach
• Mozzarella cheese
• Parmesan cheese

Turkey sausage, onion, garlic, tomatoes, zucchini, and spinach are natural, nutritious food sources. Use them to add protein and nutrients to a variety of recipes. 

But what about mozzarella and parmesan cheese? Is dairy healthy?

Here’s what we know. Dairy is full of vitamins, minerals, protein, and natural fat energy. But if everyone consumed dairy all of the time, dairy farming would become abusive and unsustainable…

Let’s be mindful of our dairy intake. Buy dairy that comes from pasture-raised cows and try to eat less. 

Sugar is what makes food unhealthy.

Most lasagna soup recipes are made with lasagna noodles. Noodles are made with white flour (starchy carbs), which digests similarly to sugar. 

In a single serving of lasagna noodles (just two sheets), you’re already up to 37g of sugar. Next, you’re looking at heartburn with an energy crash. (And you’ll be scouring the pantry for your next sugar snack within the hour.)

Swap the lasagna noodles with zucchini, and this recipe becomes nourishment. The ingredients provide vitamins, minerals, and quality, whole-food energy. 

Enjoy this crockpot lasagna soup knowing it supports your well-being. Learn more about eating less sugar here.

Crockpot Lasagna Soup Tips

1. Swap the sausage 

Not a fan of turkey sausage? Use ground turkey instead! Brown it in a skillet just like you would the sausage, and follow the rest of the recipe as written. 

2. Store leftovers

Once cool, transfer leftovers to an airtight container, and store them in the fridge for up to 5 days. Reheat individual servings in the microwave. Or, warm the whole batch in a crockpot set to “warm” or in a pot over medium heat. 

3. Make it a meal 

Bursting with protein and veggies, this soup is plenty filling on its own, but you can never go wrong with a few sides! Pair it with lemon parmesan salad, antipasto skewers, stuffed mushrooms, or low carb dinner rolls for an even heartier meal. 

4. Make it vegetarian

Don’t eat meat? Omit the sausage completely, or use your favorite plant-based meat crumbles! 

5. Have leftover zucchini? 

Put it to good use with zucchini pizza bites or crispy zucchini chips.

Crockpot Lasagna Soup (Low Carb)

Print Recipe

Prep Time:20 minutes mins

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.

Notes

DID YOU MAKE THIS RECIPE?

Please let us know how it turned out! Leave a comment and rating below!

Recipe from Neutral Eating: https://neutraleating.com/crockpot-lasagna-soup-low-carb

Servings: 6

Author: Neutral Eating