Lasagna Soup - Slow Cooker
Lasagna Soup - Slow Cooker

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Ingredients requirements - Lasagna Soup - Slow Cooker:
  1. You need 1 tbsp. olive oil
  2. You need 1 lb. ground beef (or ground turkey or Italian sausage)
  3. Need 1 for small yellow onion, diced
  4. Make ready 4 cloves of garlic, minced
  5. Require 1 - small bell pepper, diced
  6. Make ready 2 cups sliced mushrooms (optional)
  7. Give 1 can (28 oz.) - no salt crushed tomatoes
  8. Get 1 can (14.5 oz.) of no salt diced tomatoes, undrained
  9. You need 1 can (8 oz.) of no salt tomato sauce
  10. Need 4 cups of unsalted chicken or vegetable broth
  11. Provide 2 tsp. for brown sugar
  12. Prepare 2 tsp. of dried basil
  13. You need 2 tsp. dried parsley
  14. Prepare 1 tsp. of Italian seasoning
  15. Need 1 tsp. salt
  16. Get 1/2 tsp. pepper
  17. Need 2 cups pasta of choice
  18. Provide - Ricotta cheese, for serving
  19. You need Freshly shredded mozzarella cheese, for serving
  20. Take of Freshly shredded parmesan cheese, for serving
Lasagna Soup - Slow Cooker step by step:
  1. Grease your slow cooker and set it aside.
  2. Heat the oil in a large skillet over med-high heat. Add the beef and cook until brown throughout, breaking it up as you go. Drain the fat, then add it into the slow cooker.
  3. Add all the additional ingredients EXCEPT for the pasta and cheeses.
  4. Place the lid on and cook on low heat for 6-7 hours.
  5. Once getting ready to serve, heat a large pot of water over high heat on the stove. Once it's come to a boil, cook the pasta according to the package directions. Then drain it and stir the pasta into the soup.
  6. Taste and add any additional seasonings you think the soup needs, then serve immediately.
  7. We like to top our bowls with some ricotta cheese mixed with a little mozzarella and parmesan. Some red chili flakes are good if you'd like a little spice.

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