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Composition Lasagna Soup - Slow Cooker:

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

Lasagna Soup - Slow Cooker making:

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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