Slow-Cooked Lasagna Soup

I modified one of my favorite soup recipes so I can prep it the night before and put it in the slow cooker in the morning. It makes a welcome contribution to work parties. My colleagues love it!

—Sharon Gerst, North Liberty, IA

Prep: 35 min. • Cook: 5 hours + standing • Makes: 8 servings

• 1 pkg. (19 ½ oz.) Italian turkey sausage links, casings removed
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 cups sliced fresh mushrooms
• 3 garlic cloves, minced
• 1 carton (32 oz.) reduced-sodium chicken broth
• 2 cans (14 ½ oz. each) no-salt-added stewed tomatoes
• 2 cans (8 oz. each) no-salt-added tomato sauce
• 2 tsp. Italian seasoning
• 6 lasagna noodles, broken into 1-in. pieces
• 2 cups coarsely chopped fresh spinach
• 1 cup cubed or shredded part-skim mozzarella cheese
• Optional: Shredded Parmesan cheese and minced fresh basil

1. 1. In a large skillet, cook sausage over medium-high heat, breaking into crumbles, until no longer pink, 8-10 minutes; drain. Transfer to a 5- or 6-qt. slow cooker.
2. 2. Add onion and carrots to the same skillet; cook and stir until softened, 2-4 minutes. Stir in mushrooms and garlic; cook and stir until mushrooms are softened, 2-4 minutes. Transfer to slow cooker. Stir in chicken broth, tomatoes, tomato sauce and Italian seasoning. Cook, covered, on low 4-6 hours, until vegetables are tender.
3. 3. Add noodles; cook 1 hour longer or until tender. Stir in the spinach. Remove insert; let stand 10 minutes. Divide mozzarella cheese among serving bowls; ladle soup over cheese. If desired, sprinkle with Parmesan cheese and basil.

1 ⅓ cups: 266 cal., 8g fat (3g sat. fat), 36mg chol., 725mg sod., 30g carb. (11g sugars, 5g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 2 vegetable, 1 ½ starch.