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Composition Lasagna Soup - Slow Cooker:

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

Lasagna Soup - Slow Cooker instructions:

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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