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