Lasagna Soup - Slow Cooker
Lasagna Soup - Slow Cooker

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Composition Lasagna Soup - Slow Cooker:
  1. Take 1 tbsp. of olive oil
  2. Take 1 lb. for ground beef (or ground turkey or Italian sausage)
  3. Get 1 of small yellow onion, diced
  4. Take 4 cloves - garlic, minced
  5. Get 1 for small bell pepper, diced
  6. Get 2 cups - sliced mushrooms (optional)
  7. Get 1 can (28 oz.) for no salt crushed tomatoes
  8. Give 1 can (14.5 oz.) no salt diced tomatoes, undrained
  9. Provide 1 can (8 oz.) of no salt tomato sauce
  10. Get 4 cups - unsalted chicken or vegetable broth
  11. Require 2 tsp. of brown sugar
  12. Require 2 tsp. of dried basil
  13. Provide 2 tsp. - dried parsley
  14. Require 1 tsp. of Italian seasoning
  15. Take 1 tsp. for salt
  16. Take 1/2 tsp. pepper
  17. Need 2 cups for pasta of choice
  18. Make ready Ricotta cheese, for serving
  19. You need Freshly shredded mozzarella cheese, for serving
  20. Make ready for Freshly shredded parmesan cheese, for serving
Lasagna Soup - Slow Cooker start cooking:
  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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