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Ingredients requirements for Lasagna Soup - Slow Cooker:
Need 1 tbsp. for olive oil
Get 1 lb. for ground beef (or ground turkey or Italian sausage)
Provide 1 small yellow onion, diced
You need 4 cloves garlic, minced
Get 1 for small bell pepper, diced
Require 2 cups sliced mushrooms (optional)
Get 1 can (28 oz.) - no salt crushed tomatoes
Prepare 1 can (14.5 oz.) for no salt diced tomatoes, undrained
Get 1 can (8 oz.) for no salt tomato sauce
Give 4 cups - unsalted chicken or vegetable broth
Provide 2 tsp. of brown sugar
Make ready 2 tsp. for dried basil
Give 2 tsp. dried parsley
Require 1 tsp. for Italian seasoning
Get 1 tsp. of salt
Need 1/2 tsp. for pepper
Get 2 cups - pasta of choice
Get - Ricotta cheese, for serving
Make ready Freshly shredded mozzarella cheese, for serving
You need - Freshly shredded parmesan cheese, for serving
Lasagna Soup - Slow Cooker making:
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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