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1 lb Ground Italian Sausage
1 Large Onion, chopped (about 2C)
3 Carrots, peeled and diced (about 1C)
4 Cloves of Garlic, minced
28 oz Can of Italian Style Diced Tomatoes, undrained
15 oz Tomato Sauce
8 oz Sliced Mushroom
1 tsp Italian Seasoning
1/2 tsp Dried Basil
1/2 tsp Fennel (optional, I left this out because I didn't have it on hand!)
Add 28 oz of water
Season to taste with freshly ground salt and pepper!
Small Cooked Pasta
Mozzarella Cheese
Fresh Parsley
1. Brown sausage in a pan with onions and carrots for about 5-7 minutes or until veggies are softened. Add garlic and stir until fragrant.
2. Add tomatoes/juice, tomato sauce, mushrooms, and all dry seasoning to the slow cooker. Stir in water and sausage mixture into slow cooker.
3. Cover and heat on HIGH for 4 hours or LOW for 8 hours.
4. Cook pasta and add separately to keep from being to soft or soggy if used in leftovers. Top with fresh mozzarella and parsley!
Website address to recipe:
https://www.culinaryhill.com/slow-cooker-lasagna-soup/#wprm-recipe-container-30310
Serves 6-8
Recipe from Tamara Ortiz. Tamara, JC, and their children are great neighbors of Patsy and Ray Lincolnhol. They brought this soup over after Ray had been in the hospital in Dec. 2018.