Lazy Day Slow Cooker Lasagna Soup
Oh, we do love a good slurpy soup on a chilly fall eve when daylight is short and nights are longer. This slow cooker lasagna soup has “Sunday supper” written all over it.
Ingredients
- 1 pound lean ground beef
- 1 pound ground sweet Italian sausage
- 5 –6 cloves garlic minced
- 1 large sweet onion chopped
- 4 cups low-sodium beef broth
- 1 can 28-ounce petite diced tomatoes, undrained
- 2 cups V8® juice
- 1 carton 8-ounce sliced mushrooms
- 1 large red bell pepper chopped
- 1 large green bell pepper chopped
- 2 teaspoons salt
- 1 teaspoon black pepper
- 6 tablespoons Italian seasoning*
- Wedge of Parmesan cheese grated and rind reserved
- 8 lasagna noodles broken
- 2 cups mozzarella cheese
- 1 container 15-ounce ricotta cheese
- ¼ cup minced fresh parsley
Instructions
- Combine meats with garlic and onion in the pot. Using a big spoon, break apart the meat. Add remaining ingredients including Parmesan rind, except for the pasta and cheeses. Cook about 4 hours on high or 6–8 hours on low. During the final 30 minutes, stir in broken pasta and cook until tender. The soup will be thin, but the pasta will need that liquid to cook.
- Top with grated parmesan and mozzarella. Cover and let the cheese melt. Ladle into bowls. Stir the ricotta and parley together and top the soup with a dollop.
Notes
If you keep some Aunt Dee Dee's Kitchen Spaghetti Sauce Seasoning on hand, you can omit the peppers and garlic and Italian seasoning and sub 1/4-1/2 cup of that! It's also a great seasoning for other soups, stews, and makes the BEST Beef Stew ever. It's just a great all around salt free seasoning.