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Ingredients of Lasagna Soup - Slow Cooker:
- Get 1 tbsp. - olive oil
- Make ready 1 lb. ground beef (or ground turkey or Italian sausage)
- Need 1 of small yellow onion, diced
- Need 4 cloves - garlic, minced
- Make ready 1 of small bell pepper, diced
- Provide 2 cups - sliced mushrooms (optional)
- Take 1 can (28 oz.) no salt crushed tomatoes
- Give 1 can (14.5 oz.) no salt diced tomatoes, undrained
- Need 1 can (8 oz.) - no salt tomato sauce
- Need 4 cups of unsalted chicken or vegetable broth
- Need 2 tsp. for brown sugar
- Take 2 tsp. dried basil
- Provide 2 tsp. for dried parsley
- Get 1 tsp. for Italian seasoning
- You need 1 tsp. salt
- Prepare 1/2 tsp. of pepper
- Get 2 cups - pasta of choice
- Provide of Ricotta cheese, for serving
- Require for Freshly shredded mozzarella cheese, for serving
- Prepare of Freshly shredded parmesan cheese, for serving
Lasagna Soup - Slow Cooker step by step:
- Grease your slow cooker and set it aside.
- 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.
- Add all the additional ingredients EXCEPT for the pasta and cheeses.
- Place the lid on and cook on low heat for 6-7 hours.
- 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.
- Taste and add any additional seasonings you think the soup needs, then serve immediately.
- 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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