Recipe of Lasagna Soup – Slow Cooker Any-night-of-the-week

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Lasagna Soup – Slow Cooker.

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Ingredients requirements of Lasagna Soup – Slow Cooker:

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

Lasagna Soup – Slow Cooker steps:

  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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